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Pa'ana's Box - Caramel Porter (GF)

207 calories 19.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing (GF conversion by Derek Chapman)
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created Thursday January 4th 2018
1.063
1.013
6.52%
38.21
30.21
0.73
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb American - Pale Millet Malt - Gluten Free1.75 lb Pale Millet Malt - Gluten Free 30 1.5 16.7%
6.60 lb White Sorghum Syrup - Gluten Free6.6 lb White Sorghum Syrup - Gluten Free 37 1.5 63%
1.25 lb Chocolate Roasted Millet Malt1.25 lb Chocolate Roasted Millet Malt 22 200 11.9%
6 oz Gas Hog Rice Malt6 oz Gas Hog Rice Malt 22 350 3.6%
8 oz Amber Rice Malt8 oz Amber Rice Malt 22 15 4.8%
10.48 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 45 min 31.77 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.11 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.33 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains Temperature 163 °F 45 min
0.5 gal rinse grains, boil, add malts, top up to 3.5 gal, boil, start hop schedule Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use filtered water and adjust to above water profile, which is ideal for a Porter.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.48 -1.9  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Starting boil volume 3.56 14.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Post boil volume 1.99 7.9  
Fermenter Volume 1.99 7.9  
Top off amount 3.01 12.1  
Target batch size 5 20  
Total: 6.45 25.8
 
Notes

Ferment at 62°F for two weeks, transfer to secondary and condition cool (50-55°F) for 3-4 weeks. Bottle and age at 50°F for 3 weeks.

The caramel and dark malt notes are well balanced by Goldings hop flavor and bitterness. There is a mild syrupy, molasses aftertaste that is pleasant, especially with the roasty notes.

1st brew session:
Tasted phenomenal. Hints of smoke with a good porter flavor that wen down well and had a strong but pleasant after taste. Also looked great, dark and smooth. Did not have much head and felt a little watery. Otherwise awesome.

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  • Last Updated: 2018-10-04 06:07 UTC