Caramel Vanilla Porter - Beer Recipe - Brewer's Friend

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Caramel Vanilla Porter

208 calories 20.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dillon Farrell
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday April 6th 2015
1.063
1.014
6.4%
35.4
42.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Pale Ale0.75 lb Pale Ale 37 3.5 20%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 13.3%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 3.3%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 3.3%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 6.7%
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber 42 10 53.3%
3.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - UK Target0.5 oz UK Target Hops Pellet 10 Boil 60 min 30.15 50%
0.25 oz UK East Kent Goldings0.25 oz UK East Kent Goldings Hops Pellet 5 Boil 15 min 3.74 25%
0.25 oz UK East Kent Goldings0.25 oz UK East Kent Goldings Hops Pellet 5 Boil 5 min 1.5 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
1 each Vanilla Bean Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal mash grains -- -- 150 °F 60 min
0.75 gal rinse grains, boil, add malts, top up to 3.5 gal, boil, start hop schedule Sparge -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.6 g | 14.4 qt) 1.31 5.3  
Mash volume with grains (equipment estimates 3.6 g | 14.4 qt) 1.45 5.8  
Grain absorption losses (steeping) -0.22 -0.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 1.25 5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2 8  
Going into fermentor 2 8  
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: 1.31 5.3
Equipment Profile Used: System Default
"Caramel Vanilla Porter" Robust Porter beer recipe by Dillon Farrell. Partial Mash, ABV 6.37%, IBU 35.4, SRM 42.48, Fermentables: (Pale Ale, Caramel / Crystal 120L, Chocolate, Black Malt, Roasted Barley, Dry Malt Extract - Amber) Hops: (UK Target, UK East Kent Goldings) Other: (Irish Moss, Vanilla Bean)
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  • Last Updated: 2015-11-04 16:27 UTC