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Wedding Porter Small Batch V3

172 calories 18 carbs
Beer Stats
Method: BIAB
Style: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Jeff Panning
Calories: 172 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Sunday June 16th 2019
1.052
1.013
5.08%
48.24
34.51
5.55
 
Brew Log History

Target 68°F
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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 Bill %
0.2 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 23.11 11.1%
0.2 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 60 min 6.93 11.1%
0.2 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 20 min 14 11.1%
0.2 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Boil 20 min 4.2 11.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 0 days 55.6%
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 154 °F 60 min
1 gal Sparge 158 °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
Fermentis - Safale - English Ale Yeast S-04
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-12 00:30 UTC
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