Wedding Porter
Robust Porter (12 B)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 29 Sep 2015
Brewer: Ray Smith
Asst Brewer:
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Taste Rating: 30.0
Brewer: Ray Smith
Asst Brewer:
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Taste Rating: 30.0
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | – |
| 3.50 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | – |
| 1.70 ml | Lactic Acid (Mash 60.0 mins) | Water Agent | 3 | – |
| 0.90 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 4 | – |
| 8 lbs 7.9 oz | Pale Malt – 2 Row (Schreier) (2.0 SRM) | Grain | 5 | 80.1 % |
| 13.3 oz | Caramel/Crystal Malt – 40L (40.0 SRM) | Grain | 6 | 7.9 % |
| 13.3 oz | Chocolate Malt (350.0 SRM) | Grain | 7 | 7.9 % |
| 6.2 oz | Barley, Flaked (1.7 SRM) | Grain | 8 | 3.6 % |
| 0.8 oz | Roasted Barley (300.0 SRM) | Grain | 9 | 0.5 % |
| 0.92 oz | Northern Brewer [8.50 %] – Boil 60.0 min | Hop | 10 | 28.9 IBUs |
| 0.46 oz | Cascade [5.50 %] – Boil 60.0 min | Hop | 11 | 9.4 IBUs |
| 0.40 lb | Malto-Dextrine (Boil 20.0 mins) | Other | 12 | – |
| 2.0 pkg | Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] | Yeast | 13 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.3 IBUs
Est Color: 25.4 SRM
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.3 IBUs
Est Color: 25.4 SRM
Calories: 169.1 kcal/12oz
Mash Profile
Mash Name: BIAB, Full BodyTotal Grain Weight: 10 lbs 9.6 oz
Grain Temperature: 30.0 F
Tun Temperature: 30.0 F
Target Mash PH: 5.20
Grain Temperature: 30.0 F
Tun Temperature: 30.0 F
Target Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 33.12 qt of water at 157.0 F | 150.0 F | 60 min |
| Mash Out | Add -0.00 qt of water and heat to 168.0 F over 7 min | 168.0 F | 10 min |
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Brun water estimates the pH to be 5.4.
Add all hops and set timer to 40 minutes
When timer goes off add malto dextrine and set timer for 10 minutes
when timer goes off add yeast nutrient, irish moss and set timer for 5 minutes
When timer goes off add IC to wort and set for 5 minutes
Using dry yeast so I added 2 pkgs instead of making a starter
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