Brewer's Best Salted Caramel Porter - Beer Recipe - Brewer's Friend

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Brewer's Best Salted Caramel Porter

204 calories 19.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Brown Porter
Boil Time: 90 min
Batch Size: 5.2 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday March 7th 2020
1.062
1.013
6.5%
47.3
18.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Traditional Dark3 lb DME Traditional Dark 44.6 30 37.5%
3 lb Briess - DME Sparkling Amber3 lb DME Sparkling Amber 44.6 10 37.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 12.5%
8 oz American - Vienna8 oz Vienna 35 4 6.3%
4 oz New Zealand - Brown Malt4 oz Brown Malt 34 90.36 3.1%
4 oz Briess - Caramel Munich 60L4 oz Caramel Munich 60L 35.4 60 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 60 min 37.86 66.7%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 9.39 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Table Salt Water Agt Boil 5 min.
2 oz Caramel Flavor Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Brookfield, CT 06804 - Indian Fields
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
0.5 gal Steeping 155 °F 150 °F 45 min
0.5 gal Sparge 150 °F 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.22 24.9  
Mash volume with grains 6.3 25.2  
Grain absorption losses (steep / mash) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 6.3 25.2  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.03 g | 16.1 qt) 5.2 20.8  
Estimated amount in fermentor 5.2 20.8  
Total: 6.22 24.9
Equipment Profile Used: System Default
"Brewer's Best Salted Caramel Porter" Brown Porter beer recipe by esullender. Partial Mash, ABV 6.46%, IBU 47.25, SRM 18.52, Fermentables: (DME Traditional Dark, DME Sparkling Amber, Belgian Candi Syrup - D-45, Vienna, Brown Malt, Caramel Munich 60L) Hops: (Kent Goldings) Other: (Table Salt, Caramel Flavor)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-13 00:32 UTC