Mike's Raspberry Chocolate Porter - Beer Recipe - Brewer's Friend

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Mike's Raspberry Chocolate Porter

233 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 80%
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday May 20th 2021
1.070
1.019
6.8%
29.4
37.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 66.7%
2.13 lb Weyermann - Munich Type I2.125 lb Munich Type I 38 6 14.2%
1.13 lb German - Chocolate Rye1.125 lb Chocolate Rye 31 240 7.5%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 5%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.3%
8 oz Weyermann - Carafa II8 oz Carafa II 31.5 415 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil at 200 °F 60 min 22.62 62.5%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil at 200 °F 15 min 6.74 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Whirlfloc Water Agt Boil 10 min.
2 oz Cocao Nibs Flavor Secondary --
2 each Vanilla Bean Spice Secondary --
49 oz Raspberries Other Secondary --
2 tsp Biofine Clear Fining Secondary --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
See attached page for water additions.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.99 20  
Mash volume with grains 6.19 24.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Mill Gap @ .040
Mash @ 150-151 For 60 Minutes
Follow Hop Additions
Run Off Into Fermenter @ 63 Degrees
Pitch Yeast After Running Pure O2 For 1 Minute
Ferment at 63 Degrees For 2 Days The Raise 1 Degree Every 12 Hours Until Hitting 70 Degrees
Add Items To "Secondary" (I.E. Primary Fermenter) Around Day 13
Cold Crash Around Day 20 - 23
Carbonate To 2.2 - 2.3 Volumes (Bottle And/Or Keg)


Biofine Clear Is Pectic Enzyme

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  • Public: Yup, Shared
  • Last Updated: 2021-05-20 01:46 UTC