Salted caramel stout - Beer Recipe - Brewer's Friend

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Salted caramel stout

269 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 269 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Tuesday January 25th 2022
1.081
1.019
8.2%
20.2
24.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 70.6%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.9%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 11.8%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 14.83 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.38 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp gypsum (calcium sulfate) Water Agt Mash 0 min.
1 g/gal Sea salt Flavor Boil 0 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
City of Sugar Land, Texas
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
4.5 gal Steeping 167 °F 154 °F 60 min
Strike 150 °F 170 °F --
Starting Mash Thickness: 1.125 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.13 qt/lb 4.5 18  
Mash volume with grains 5.78 23.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.49 g | 21.9 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 30.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
"Salted caramel stout" American Porter beer recipe by Ale by Ted. All Grain, ABV 8.16%, IBU 20.21, SRM 23.97, Fermentables: (Maris Otter Pale, Caramel / Crystal 20L, Caramel / Crystal 40L, Caramel / Crystal 80L, Belgian Candi Syrup - D-90) Hops: (Willamette) Other: (gypsum (calcium sulfate), Sea salt, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2022-01-25 14:30 UTC