Chocolate-Caramel Porter Recipe

Recipe Info

Recipe Image

Chocolate-Caramel Porter

by on
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

Fermentables

5% - Caramel/Crystal 40 - US
0.5
35
40
Steep
10% - Caramel/Crystal 80 - US
1
35
80
Steep
2% - Carapils - Dextrine Malt - US
0.25
33
1
Steep
5% - Chocolate Malt - US
0.5
34
350
Steep
2% - Black Malt - US
0.25
28
500
Steep
76% - Liquid Malt Extract - Light - US
8
35
4
Extract

Hops

Willamette
1
Pellet
Boil
30 min(s)
5
12.8
Willamette
2
Pellet
Boil
5 min(s)
5
6.7

Yeast

WLP037 Yorkshire Square Ale Yeast
70%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Caramel (Soft) Candy
8
oz
Boil
Unsweetened Cocoa Powder
8
oz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocolate-Caramel Porter
  • 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
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