Rasp-Clobber - Beer Recipe - Brewer's Friend

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Rasp-Clobber

295 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 77% (brew house)
Source: WolfBrew
Hop Utilization: 96%
Calories: 295 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Monday December 31st 2018
1.089
1.019
9.2%
15.2
22.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pale Ale4 lb Belgian - Pale Ale 38 3.4 48.5%
8 oz Belgian - Pilsner8 oz Belgian - Pilsner 37 1.6 6.1%
6 oz Briess - American - Caramel Malt - 60L6 oz American - Caramel Malt - 60L 35.4 60 4.5%
4 oz Briess - American - Organic Chocolate Malt4 oz American - Organic Chocolate Malt 33.6 350 3%
2 oz New Zealand - Brown Malt2 oz New Zealand - Brown Malt 34 90.36 1.5%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 12.1%
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber 42 10 24.2%
132 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.50 g Styrian Goldings11.5 g Styrian Goldings Hops Pellet 5.5 Boil 45 min 9.65 33.3%
11.50 g Liberty11.5 g Liberty Hops Pellet 4 Boil 15 min 3.79 33.3%
11.50 g Willamette11.5 g Willamette Hops Pellet 4.5 Boil 5 min 1.71 33.3%
34.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb mashed Red Raspberries Flavor Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 3.2 Volumes
 
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
2.75 gal mash in Infusion -- 155 °F 60 min
1 gal mas out Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.97 7.9  
Mash volume with grains 2.39 9.6  
Grain absorption losses -0.66 -2.6  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 4.71 g | 18.8 qt) 3.8 15.2  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3 g | 12 qt) 2.5 10  
Total: 4.55 18.2
Equipment Profile Used: System Default
 
Notes

DME add before boil to boost ABV

Add Candi last 5 minutes of boil

2 weeks in primary
1 week in secondary
2 weeks bottle condition

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  • Last Updated: 2019-08-23 09:49 UTC