BnC Caramel Smoked Porter 
All Grain Recipe
Submitted By: brewsncrabs (Shared)
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| Brewer: Chris Stolz | |
| Batch Size: 5.25 gal | Style: Brown Porter (12A) |
| Boil Size: 7.74 gal | Style Guide: BJCP 2008 |
| Color: 24.0 SRM | Equipment: BnC Brewing 60 minute |
| Bitterness: 28.8 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.2° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 1.00 g |
Pickling Lime (Mash 0 min) |
Misc |
3 |
| 0.30 g |
Salt (Mash 60 min) |
Misc |
4 |
| 7 lbs 8.01 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
5 |
| 2 lbs 8.00 oz |
Smoked Wheat Malt (Weyerman) (2.8 SRM) |
Grain |
6 |
| 1 lbs 8.00 oz |
Brown Malt (Crisp) (65.0 SRM) |
Grain |
7 |
| 8.00 oz |
Caramalt Malt - 55L (Bairds) (55.0 SRM) |
Grain |
8 |
| 8.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
9 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
10 |
| 1.00 oz |
Goldings, East Kent [6.2%] - Boil 60 min |
Hops |
11 |
| 2.10 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
12 |
| 1.30 g |
Calcium Chloride (Boil 60 min) |
Misc |
13 |
| 0.40 g |
Salt (Boil 60 min) |
Misc |
14 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
| 1.00 items |
Boil Chiller (Boil 15 min) |
Misc |
16 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
17 |
| 1.00 oz |
Goldings, East Kent [6.2%] - Boil 10 min |
Hops |
18 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
19 |
| 5.00 ml |
Caramel Extract (Bottling 0 min) |
Misc |
20 |
Taste Notes
2lbs smoked wheat not enough
5 ml of Caramel Type Extract is probably enough when smoke wheat is increasedNotes
3/25/17
Mashed at 150 degrees
ph-5.6
Ferment at 65 degrees
Silver Cloud Estates
Caramel Type, Nat & Art
Start at .1% for 5 gallon batch
https://www.silvercloudestates.com/product/caramel-extract-flavor-natural-beverages-beer-cider-wine-spirits-TTB-1331.aspx
10/15/17
MASH 150
ph-5.8-left pickling lime the same as last batch due to high ph 5.6 reduce pickling lime-thought this would bring ph down as i added 1/2lb more smoke malt-not sure why ph went up-try .5gram next time pickling lime
10/21/18
pH-5.32 pickling lime .5 gram-try .7 gram next time
6ml of extract
2/1/20
no caramel-irpn brewer entry
mash-154
pH-5.31
Both additions 1.25 oz of EKG 4.4% to get AA
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