Chocolate-Caramel Porter Recipe
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Chocolate-Caramel Porter
by Imzdvs1 on 10/16/2019
Extract
5 Gallon(s)
4 Gallon(s)
60 min
75%
Steep Grains @ 152-158 F in 4 Gallons of water for 30 minutes prior to the boil
5% - Caramel/Crystal 40 - US
10% - Caramel/Crystal 80 - US
2% - Carapils - Dextrine Malt - US
76% - Liquid Malt Extract - Light - US
WLP037 Yorkshire Square Ale Yeast
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
-
5.00
Gallons
Liters
Batch Size
-
4.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.064
OG
-
1.019
FG
-
37.8 IBU (tinseth)
Bitterness
-
0.59
BG:GU
-
32.3° SRM
Color
-
75%
Efficiency
-
5.8% ABV
Alcohol
-
220 per 12oz
Calories
Clone This Recipe
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