Salted Caramel Porter - Beer Recipe - Brewer's Friend

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Salted Caramel Porter

218 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14.1 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 83% (brew house)
Hop Utilization: 95%
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday November 26th 2022
1.066
1.014
6.8%
26.6
18.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.60 lb Viking - Pilsner Malt12.6 lb Pilsner Malt 37 1.9 55.8%
5.25 lb Viking - Munich Dark Malt5.25 lb Munich Dark Malt 33 8.5 23.2%
1 lb Viking - Caramel 1501 lb Caramel 150 35 76.2 4.4%
4 oz Viking - Black Malt4 oz Black Malt 21 500 1.1%
16 oz Viking - Vienna16 oz Vienna 37 3.6 4.4%
8 oz Crisp Malting - Brown Malt8 oz Brown Malt 32.7 65 2.2%
2 lb Candi Syrup - Belgian Candi Syrup - D-452 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 8.8%
22.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.68 50%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 30 min 10.96 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sea salt Spice Boil 5 min.
8 oz Caramel Flavoring Water Agt Bottling --
2 oz Clarity ferm Water Agt Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Mountain Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.73 gal Strike 165 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.73 30.9  
Mash volume with grains 9.37 37.5  
Grain absorption losses -2.58 -10.3  
Remaining sparge water volume (equipment estimates 6.57 g | 26.3 qt) 9.2 36.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.47 g | 45.9 qt) 14.1 56.4  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 10 40  
Total: 16.93 67.7
Equipment Profile Used: System Default
 
Notes

Add Candi Syrup with 15 minutes left in the boil
Add Sea Salt with 5 minutes left in the boil
Add Caramel Flavoring at bottle / kegging

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  • Last Updated: 2022-11-29 03:04 UTC