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Chocolate Raspberry Stout

169 calories 18.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Porterhaus Brewing Company
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday July 27th 2018
1.051
1.014
4.8%
47.8
49.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Liquid Malt Extract - Pilsen2 lb Liquid Malt Extract - Pilsen 35 2 23.2%
4 lb Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber 35 10 46.4%
1 lb American - Chocolate1 lb Chocolate 29 350 11.6%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.9%
4 oz German - Vienna4 oz Vienna 37 4 2.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 11.6%
2 oz Maltodextrin2 oz Maltodextrin - (late boil kettle addition) 39 0 1.4%
8.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 24.75 50%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.1 Boil 60 min 23.04 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Raspberry Extract for Aroma Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Lots of water needed for the high grain bill Temperature -- 155 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.33 g | 25.3 qt) 4.8 19.2  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 5 20  
Grain absorption losses (steeping) -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.8 19.2
Equipment Profile Used: System Default
 
Notes

I'm using no flavor or aroma hops for that Dry Stout malt flavor. I'm hoping the Chocolate will be the pronounced flavor, along with the raspberry below.
USING EXTRACT FOR AROMA:
I've used this Aroma technique before - the higher the IBU's, the more extract you can put in the keg without overdoing the flavor. For example, if you get the IBUs up to 85, then you might put the entire 4 oz bottle in the keg if you want to taste the flavor a little.
With high IBUs, you can use more flavor extract without huge flavor, BUT the aroma is amazing. Example, 86 IBU Irish Red Ale with 3 oz of Blueberry extract - couldn't taste the blueberry, but you could certainly smell it.

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  • Last Updated: 2018-10-10 00:14 UTC