In the Fermentor: Mildly Robust Porter

In keeping with the theme from the Twitter Bitter I brewed recently, below is a Session beer version of an American Porter. All of the Porter style points are hit, but with an alcohol content of around 4.5%. To make up for the beer's lack of heft, I've thrown in a bit of Dextrin Malt to compensate.

This is the second beer for my Wedding in May. Hopefully it will please both my fiance and guests.

The full 5-gallon brew is below:

Grains:
5 lbs Great Western Premium 2-Row
1 lb Weyermann Light Munich
12 oz Great Western Crystal C60
8 oz Bairds Chocolate Malt
8 oz Briess Carapils
6 oz Bairds Black Malt

Hops:
1 oz Glacier (5.6% a.a.): 60 min
1 oz Glacier (5.6% a.a.): 15 min

Mash Schedule:
Saccharification Rest: 152F for 60 min (No Black or Chocolate Malt)
Mashout: 168F for 15 min (All Grains)

Total Boil Time:
90 min

Yeast:
Safale US-05

Original Gravity:
1.047
Estimated Final Gravity:
1.011

IBU: 29
SRM Color: 28

Fermentation Schedule:
2 Weeks Primary
2 Weeks Secondary
2 Weeks Bottle Conditioning

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