Café de Caramel Porter

The name says it all. Strong tones of coffee overlay chocolate, caramel, toffee, and even a touch of licorice.
They are very smooth, and leave a fleetingly crisp sweet aftertaste. Drink these sparingly; they pack a punch that you'll never see coming.


Initial 1.070
Transfer 1.030
Final 1.024
6.04% ABV How is this calculated?


6 lbs Briess Dark liquid malt extract
3.3 lbs Briess Light liquid malt extract
4 oz. Black Patent malt
4 oz. Chocolate malt
8 oz. Caramel (120) specialty grains
1 oz Challenger bittering hops
1 oz. Glacier aroma hops
1 packet (6.0 g) Munton's dry brewing yeast
1 tsp Bru-vigor yeast nutrient
.75 cup corn sugar (for priming)


In a separate pot:
     Bring 1 gallon of water to 165
     Add specialty grains, black patent and chocolate malts. Steep at 165 for 30 minutes

In the brew kettle:
     Bring 2 gallons of water to a boil, then remove from heat
     Disolve dark and light liquid malt extract
     Using a nylon strainer, add wort from specialty grains
     Sparge remaining grains with enough water to top off the brew kettle (or 5 galons, whichever is less)
     Return brew kettle to a boil

Add Challenger Hops and boil for 45 minutes
Add Glacier hops and continue boil for 15 additional minutes

Remove from heat and imerse boiling kettle in ice-water bath.
Cool wort to about 70 degrees and add to primary fermenter.
If necessary, fill fermenter with enough water to make 5 gallons.
Add yeast and nutrient.
Cover fermenter, attach airlock, and let sit for 5 days.
Transfer to glass fermenter for 8 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter and siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.

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