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Wedding Porter Small Batch V3

172 calories
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 5.5 gallons
Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jeff Panning
Calories: 172 calories (Per 12oz)
Share: <EMBED>
1.052
1.013
5.08%
48.24
34.51
5.55
 
Brew Log History

Target 68°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 83%
8 oz United Kingdom - Brown8 oz Brown 32 65 5.9%
5 oz American - Black Malt5 oz Black Malt 28 500 3.7%
3 oz American - Chocolate3 oz Chocolate 29 350 2.2%
3 oz American - Munich - 60L3 oz Munich - 60L 33 60 2.2%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 3%
8.44 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.2 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 23.11
0.2 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 60 min 6.93
0.2 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 20 min 14
0.2 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 20 min 4.2
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 0 days
 
Mash Guidelines
Amount Description Type Temp Time
5.5 galInfusion154 °F60 min
1 galSparge158 °F--
 
Other Ingredients
Amount Name Type Use Time
0.6 g Gypsum Water Agt Mash 0 min.
0.5 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile: Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Using Bru'n Water spreadsheet to determine adjustments to water.
Mash Chemistry and Brewing Water Calculator
 
Notes
Key changes to V3 include; grain bill changes (Maris Otter, brown malt and munich malt), new yeast (Safale U-04 - English dry yeast), and salts.
This recipe is shared.
Recipe QR Code
View Count: 18
Brew Count: 1
Last Updated: 2019-07-12 00:30 UTC
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