Raspberry Ripple Stout - Beer Recipe - Brewer's Friend

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Raspberry Ripple Stout

162 calories 29 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.62 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pickett
Calories: 162 calories (Per 330ml)
Carbs: 29 g (Per 330ml)
Created: Monday June 4th 2018
1.050
1.031
2.5%
51.9
59.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,700 g United Kingdom - Maris Otter Pale3700 g Maris Otter Pale 38 8.51 78%
172 g United Kingdom - Roasted Barley172 g Roasted Barley 29 1466.21 3.6%
145 g United Kingdom - Chocolate145 g Chocolate 34 1132.64 3.1%
145 g United Kingdom - Crystal 50L145 g Crystal 50L 34 131.93 3.1%
160 g Lactose (Milk Sugar)160 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 3.4%
200 g Flaked Wheat200 g Flaked Wheat 34 3.84 4.2%
79 g United Kingdom - Black Patent79 g Black Patent 27 1399.5 1.7%
140 g Rice Hulls140 g Rice Hulls 0 3%
4,741 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Challenger6 g Challenger Hops Pellet 7.3 Boil 90 min 5.81 7.6%
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5.92 Boil 30 min 9.59 21.5%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 6.4 Boil 90 min 19.29 31.6%
31 g Fuggles31 g Fuggles Hops Leaf/Whole 6.4 Boil 30 min 17.18 39.2%
79 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg rasberry Flavor Primary 3 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
- Crossmyloof Real Ale
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Denton Manchester tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 80 45 100
Gypsum - CaSO4•2H2 - 3g
Epsom salt - MgSO4•7H2O - 0g
Table salt - NaCl - 1g
Calcium chloride - CaCl2•2H2O - 4.1g
Magnesium chloride - MgCl2•6H2O - 1g
Chalk - CaCO3 - 5.3g
Baking Soda - NaHCO3 - 0g

Record ID: 9H8TSDJ

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9H8TSDJ
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 66 °C 90 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.3
Mash volume with grains 21.3
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Total liquor 34.22
Mash volume 18.4
Sparge volume 15.82

Tasting notes:
Wow! After a prolonged period in the bottle (around 12 months - while I was away from home) This has developed into one of the best beers I have ever made. It has a massive hit of raspberries on the nose, and a long, subtle bitterness on the palate. It is medium to full-bodied and as smooth as a nitro stout. Brilliant.

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  • Last Updated: 2019-08-04 17:04 UTC