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Toasty Brown Caramel Porter All-grain
Color
Stats
OG1.057
FG1.014
IBU67
ABV5.50 %
SRM25
BJCP Style
15B. Porter, Brown Porter
Description
This beer was inspired by Saranac's very excellent Caramel Porter, but was not an attempted replication. The brown malt really comes through, unfortunately the caramel not as much. I don't know what's up with the calculator's IBU estimation as this is not
Submitted by VoodooBrew on 13-Dec-2004

Recipe Details
Tasting Notes Very pronounced burnt flavor, slight caramel sweetness. Almost black in color. I was unsure how much caramel to use, and I think next time I'll use more because the caramel flavor isn't as detectable as I was aiming for.
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP013 (London Ale Yeast) (73% app. attenuation)
Primary Fermentation Plastic, 9 days
Secondary Fermentation Plastic, 15 days
Other Fermentation
Procedure Mash temperature was 152 deg. for a 60+ minute mash. Sparge water was 170 deg. Caramel was made from cane sugar in a saucepan and added to the last 2-3 minutes of the boil. Brown malt was made in a 450 deg. oven from British Pale Malt (2 Row) for 40 minutes. Secondary fermentation was unnecessarily long because I was on vacation. Taste notes are based on 11 days in the bottle.
  Style Comparison
  Low   High
OG 1.040 1.057 1.050
FG 1.008 1.014 1.014
IBU 20 67 30
SRM 20 25 35
ABV 3.8 5.50 5.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
77.1 % 8.00 British Two-row Pale 45.6 2.5
9.6 % 1.00 British Brown Homemade, see Procedure 4.8 70.0
4.8 % 0.50 American Crystal 60L 60L is an estimate 2.6 60.0
4.8 % 0.50 American Chocolate 2.2 350.0
3.6 % 0.37 Caramel see Procedure 1.8 5.0
  10.37     57.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 First Gold Pellet 7.5 15.0 60 0.259 58.3
16.7 % 0.50 Cascade Pellet 6.6 3.3 20 0.157 7.8
16.7 % 0.50 Cascade Pellet 6.6 3.3 2 0.022 1.1
  3.00               67.0