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Raspberry sour stout

215 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.166 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 92% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday March 17th 2020
1.066
1.009
7.4%
19.5
48.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb Avangard - Pale 2-Row7.1 lb Pale 2-Row 37 2 33.8%
0.65 lb Briess - Chocolate0.65 lb Chocolate 25 350 3.1%
0.65 lb American - Caramel / Crystal 150L0.65 lb Caramel / Crystal 150L 33 150 3.1%
0.65 lb Briess - Midnight Wheat Malt0.65 lb Midnight Wheat Malt 25 550 3.1%
0.16 lb United Kingdom - Black Patent0.16 lb Black Patent 27 525 0.8%
0.16 lb Rice Hulls0.16 lb Rice Hulls 0 0 0.8%
0.65 lb Flaked Oats0.65 lb Flaked Oats 33 2.2 3.1%
0.97 lb Brown Sugar0.97 lb Brown Sugar - (late boil kettle addition) 45 15 4.6%
10 lb Raspberry10 lb Raspberry - (late fermenter addition) 3.15 0 47.6%
20.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.97 oz Magnum0.97 oz Magnum Hops Pellet 15 Boil 60 min 19.48 50%
0.97 oz Magnum0.97 oz Magnum Hops Pellet 15 Boil 0 min 50%
1.94 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.32 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
0.32 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.32 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 152 °F 152 °F 60 min
2.6 gal Fly Sparge 180 °F -- --
3.5 gal Strike 152 °F 152 °F 60 min
3.5 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.76 15  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 14.5 58  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 14.5 g | 58 qt) 5 20  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Split into 3 batches. 2 with 644 1 with 05.

Started with 10 strike/10 sparge. Had 2gal left over.

Last Updated and Sharing
 
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  • Last Updated: 2020-04-24 13:43 UTC