Wedding Brown

All Grain Recipe

Submitted By: kylekohlmorgen (Shared)
Members can download and share recipes

Brewer: Kyle Kohlmorgen
Batch Size: 6.00 galStyle: Brown Porter (12A)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 36.7 SRMEquipment: SHPB
Bitterness: 25.8 IBUsBoil Time: 90 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 2
1 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
14.40 oz Pale Chocolate Malt (225.0 SRM) Grain 5
10.56 oz Debittered Black Malt (500.0 SRM) Grain 6
0.35 oz Apollo [18.0%] - Boil 60 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 8
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Notes

The original version was a hit at our Wedding (November 2012). Version 2.0 is scaled to normal 6 gallon batch size. I adjusted the OG/FG to match the actual result of V1. I have substituted Weyermann BoPils malt for Rahr 2-row because that is what I have. I have substituted Simpsons med-crystal for Briess C60 for the same reason (also - I really like the flavor of this malt). I have not brewed V2.0 yet, but I will update the recipe when I do. I originally brewed a double batch and soured the other half. I originally inoculated with 2 thiefs of actively fermenting lambic, so this portion took awhile to hit its stride. It is tasting fantastic right now (July 2014). I will add either blueberry concentrate or wine must to the sour base, once I conduct some taste tests!

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine