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The Lord's Favorite Homebrew Club

Salted Caramel Porter.

Project Description

Recipe provided by Tyler Aikens

Batch Size: 5.00 gal Style: American Porter (20A)
Boil Size: 6.52 gal Style Guide: BJCP 2015
Color: 39.3 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Bitterness: 29.1 IBUs Boil Time: 60 min
Est OG: 1.077 (18.7° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P) Fermentation: Ale, Two Stage
ABV: 8.5% Taste Rating: 30.0

 

8.00 oz Special Roast (50.0 SRM) Grain 1
8.00 oz Roasted Barley (300.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 6
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
3 lbs Munich Malt – 20L (20.0 SRM) Grain 8
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 9
1.00 oz Sea Salt (Mash 10 min) Misc 10
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 11
0.50 oz Simcoe [13.0%] – Boil 60 min Hops 12
0.50 oz Willamette [5.5%] – Boil 45 min Hops 13
0.50 oz Willamette [5.5%] – Boil 15 min Hops 14
1 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 15

Project Details

  • Date November 9, 2017
  • Tags Member Recipe

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