Salted Caramel Porter - Beer Recipe - Brewer's Friend

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Salted Caramel Porter

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James A Miller
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Sunday January 5th 2020
1.065
1.015
6.6%
25.1
37.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Crisp Malting - Pale Chocolate8 oz Pale Chocolate 32.7 220 3.6%
8 oz Crisp Malting - Pale Chocolate8 oz Pale Chocolate 32.7 220 3.6%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 5.4%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 5.4%
8 oz American - Special Roast8 oz Special Roast 33 50 3.6%
8 oz American - Special Roast8 oz Special Roast 33 50 3.6%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.6%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.1%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 5.4%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 5.4%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 21.4%
3 lb Munich Dark 20L3 lb Munich Dark 20L 34 20 21.4%
6 lb United Kingdom - Pearl6 lb Pearl 37 2.1 42.9%
6 lb United Kingdom - Pearl6 lb Pearl 37 2.1 42.9%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 7.1%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 7.1%
448 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Leaf/Whole 12.7 Boil 60 min 19.71 16.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Leaf/Whole 12.7 Boil 60 min 18.28 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 5.37 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 4.98 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 0 min 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 0 min 16.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Thames Valley II 1882
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Wyeast - Thames Valley II 1882
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 164 °F 170 °F 60 min
4.9 gal Strike 164 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 0.7 g | 2.8 qt) 0.65 2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 10.4 41.6
Equipment Profile Used: System Default
 
Notes

Add 1 ounce of Sea Salt with 10 minutes left in the boil.

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  • Last Updated: 2020-11-18 18:41 UTC