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White Choc Raspberry Ale

169 calories 17.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mattias Isaksson
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday September 24th 2016
1.055
1.014
5.4%
31.6
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 80%
0.45 kg American - Wheat0.45 kg Wheat 38 1.8 9%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 3%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 3%
0.15 kg Flaked Wheat0.15 kg Flaked Wheat 34 2 3%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12 Boil 60 min 31.64 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Frozen Raspberries Flavor Secondary 3 days
3 each Vanilla Beans (Spiced Rum) Flavor Secondary 3 days
125 g Cacao Nibs Flavor Secondary 3 days
10 ml Bourbon Vanilla Flavor Kegging 4 days
200 ml Creme de Cacao Flavor Kegging 4 days
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Prahran, Melbourne, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 2 5 8 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 34.4
Mash volume with grains (equipment estimates 36 L) 37.7
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

http://merrimashers.org/recipe/mattias-white-choc-raspberry-ale-3rd-geelong-shootout-speciality

Mashed high at 69 degrees for 60 mins

Started fermentation at 20 degrees and ramped it up over a month to 28 degrees.

1 kg frozen raspberries thawed added to primary towards end of fermentation

3 mexican vanilla beans (split, chopped and prepared) soaked in spiced rum for 1 week then added to primary towards end of fermentation

125 grams of cacao nibs soaked in spiced rum for 1 week then added to primary towards end of fermentation

10 ml of Bourbon vanilla extract added to keg

200 ml of creme de cacao white added to keg

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  • Last Updated: 2016-09-24 12:46 UTC