Salted Caramel Porter - Beer Recipe - Brewer's Friend

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Salted Caramel Porter

199 calories 20.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Monday November 7th 2022
1.060
1.015
5.8%
41.9
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Vienna0.5 lb Vienna 35 4 6%
4 oz The Swaen - GoldSwaen Brown Supreme4 oz GoldSwaen Brown Supreme 34 113 3%
4 oz The Swaen - CaraMunich4 oz CaraMunich 36.9 35 3%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 39.8%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 36.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 12%
8.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Fuggles3 oz Fuggles Hops Pellet 5.2 Boil 60 min 41.87 100%
3 oz / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
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
2.5 gal 155 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.14 g | 24.5 qt) 2.61 10.4  
Mash volume with grains (equipment estimates 6.14 g | 24.5 qt) 2.69 10.8  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.61 10.4
Equipment Profile Used: System Default
 
Notes

Candi syrup with 10 mins left in boil.
Add .5 Oz sea salt with 5 mins left in boil.
Add 4 Oz of natural caramel flavoring during kegging/bottling.

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  • Last Updated: 2022-11-07 20:06 UTC