010 Raspberry Porter 150L - Chateau - Beer Recipe - Brewer's Friend

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010 Raspberry Porter 150L - Chateau

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 135 liters (fermentor volume)
Pre Boil Size: 148 liters
Post Boil Size: 142 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: NM
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday May 4th 2020
1.056
1.014
5.5%
38.5
82.4
n/a
72.87
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
18 kg Castle Malting - Château Pilsen 2RS18 kg Château Pilsen 2RS 0.78 € / kg
14.04 € 		37 3.57 59%
8 kg Castle Malting - Château Pale Ale8 kg Château Pale Ale 0.80 € / kg
6.40 € 		38 7.58 26.2%
1 kg German - Chocolate Wheat1 kg Chocolate Wheat 2.00 € / kg
2.00 € 		31 1100.62 3.3%
2.50 kg Weyermann - Carafa II2.5 kg Carafa II 2.00 € / kg
5.00 € 		32 1149.99 8.2%
1 kg German - Carafa III1 kg Carafa III 2.00 € / kg
2.00 € 		32 1426.18 3.3%
30.50 kg / 29.44 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Barbe Rouge200 g Barbe Rouge Hops 30.00 € / kg
6.00 € 		Pellet 8.8 Boil 60 min 31.98 50%
200 g Barbe Rouge200 g Barbe Rouge Hops 30.00 € / kg
6.00 € 		Pellet 8.8 Whirlpool at 95 °C 30 min 6.52 50%
400 g / 12.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Irish Moss 0.09 € / g
1.75 € 		Fining Boil 15 min.
5 kg Raspberry 5.00 € / kg
25.00 € 		Flavor Secondary 7 days
26.75 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
90 Grams
Cost:
0.05 € / g
4.68 €
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1398 B cells required
4.68 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
80 L Infusion -- 70 °C 60 min
Mash out Temperature -- 76 °C 5 min
90 L Fly sparge Fly Sparge -- 82 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 72 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 142.7 L. Suggest reducing initial water volume to 45.4 L and adding 97.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 94.08 L. Suggest reducing strike water volume to 26.92 L and adding 48.68 L sparge/top-off. 75.6
Strike water volume at mash thickness of 2.7 L/kg 75.6
Mash volume with grains 94.1
Grain absorption losses -28
Remaining sparge water volume (equipment estimates 94.2 L) 99.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 142.7 L) 148
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 136 L) 142
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 141 L) 135
Total: 175.1  
Equipment Profile Used: System Default
 
Notes

Consigne Chauffe Strike 70°C
Consigne Chauffe Mash 68°C - 1H30
Consigne Chauffe Mash out 82°C

A Temp = 76°C =W Timer 5 min puis début fly sparge

Fin fly sparge losque Cuve = 148 L soit 41 mm du haut de la cuve


Ebu t=60 min, dernier houblon puis coupure chauffe, whirlpool pendant 4 min puis coupure pompe et attente 4 min avant refroidissement

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  • Last Updated: 2021-02-12 15:14 UTC