Caramel Porter, for Grainfather - Beer Recipe - Brewer's Friend

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Caramel Porter, for Grainfather

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 78% (brew house)
Source: http://brulosophy.com/recipes/whatre-we-here-for/
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday December 4th 2019
1.066
1.015
6.7%
31.8
23.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 64.9%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 13%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 6.5%
12 oz American - Victory12 oz Victory 34 28 6.5%
3 oz American - Caramel / Crystal 90L3 oz Caramel / Crystal 90L 33 90 1.6%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 1.6%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 1.6%
0.50 lb Belgian Candi Sugar - Amber/Brown (60L)0.5 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 4.3%
185 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 26.6 40%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.19 20%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 1 min 0.63 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 1 min 0.36 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 g Tartaric acid Water Agt Mash 1 hr.
8 g Chalk Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.52 psi       Temp: 37 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
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
4 gal Infusion -- 152 °F 60 min
3.5 gal Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.46 13.8  
Mash volume with grains 4.34 17.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Mash all of the base & specialty malts (except the Belgian candi syrup) at 154 for 60 minutes, then sparge per standard Grainfather steps. Once sparged, move 1 to 1.5 gallons of the wort to a side-pot and add the candi syrup. Boil this side pot on maximum heat for 15 minutes, try to reduce it to half. The goal's to get the side-pot to cause some caramelization and higher-order sugar recombination,

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  • Last Updated: 2019-12-28 20:19 UTC