Caramel Porter

Hey everyone,

My first attempt at an all-grain. Thoughts?


Caramel porter

Style: Robust Porter OG: 1.077
Type: All Grain FG: 1.019
Rating: 0.0 ABV: 7.60 %
Calories: 252 IBU's: 25.71
Efficiency: 60 % Boil Size: 5.83 Gal
Color:***70.8 SRM** Batch Size: 5.00 Gal
Boil Time: 60 minutes
*
Fermentation Steps
Name Days / Temp
(none)
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 57.14 % Pale Malt, Maris Otter 60 mins 1.038
0.50 lbs 2.86 % Cara-Pils/Dextrine 60 mins 1.033
1.50 lbs 8.57 % Weyermann Munich I 60 mins 1.038
2.00 lbs 11.43 % Caramel/Crystal Malt - 40L 60 mins 1.034
1.50 lbs 8.57 % Weyermann Carafa III 60 mins 1.036
1.00 lbs 5.71 % Briess 6-Row Chocolate 60 mins 1.034
1.00 lbs 5.71 % Caraaroma 60 mins 1.035
*
Hops
Amount IBU's Name Time AA %
1.50 ozs 22.38 Goldings, East Kent 60 mins 5.00
0.50 ozs 3.33 Fuggles 15 mins 4.50
0.50 ozs 0.00 Goldings, East Kent 0 mins 5.00
0.50 ozs 0.00 Fuggles 0 mins 4.50
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056
*
Additions
(none)
*
Mash Profile
Sacch' Rest 60 min @ 152.0°F
*Add 26.25 qt ( 1.50 qt/lb ) water @ 167.4°F
Sparge
*Sparge 8.17 qt of 170.0°F water over 60 mins
*
Carbonation
Amount Type Beer Temp CO2 Vols
23.4 psi Force Carbonation 72.0°F 2.10
*

Caramel is right. That is a ton of cara* malts. Why not simplify it? Are you just going for a regular robust porter? Or are you trying to get a caramel flavor? If the later, boiling longer would give you what you are presumably after. Or try to get a bunch of diacetyl in there.

Definitely looking for caramel flavor. I mistyped the Weyermann Carafa III in my post. I am using .5 pounds, not 1.5.

So, you think I should go for a 90 minboil?