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Mike's Raspberry Chocolate Porter

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 80%
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Thursday May 20th 2021

Original Gravity:

1.070

Final Gravity:

1.019

ABV (standard):

6.8%

IBU (tinseth):

29.4

SRM (morey):

37.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	66.7%
2.13 lb	Weyermann - Munich Type I2.125 lb Munich Type I	38	6	14.2%
1.13 lb	German - Chocolate Rye1.125 lb Chocolate Rye	31	240	7.5%
12 oz	American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L	34	60	5%
8 oz	American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L	34	40	3.3%
8 oz	Weyermann - Carafa II8 oz Carafa II	31.5	415	3.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	East Kent Goldings2.5 oz East Kent Goldings Hops	Pellet	5	Boil at 200 °F	60 min	22.62	62.5%
1.50 oz	East Kent Goldings1.5 oz East Kent Goldings Hops	Pellet	5	Boil at 200 °F	15 min	6.74	37.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	East Kent Goldings (Pellet)		29.36	100%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 oz	Whirlfloc	Water Agt	Boil	10 min.
2 oz	Cocao Nibs	Flavor	Secondary	0 min.
2 each	Vanilla Bean	Spice	Secondary	0 min.
49 oz	Raspberries	Other	Secondary	0 min.
2 tsp	Biofine Clear	Fining	Secondary	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 266 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
See attached page for water additions.
Mash Chemistry and Brewing Water Calculator

Notes

Mill Gap @ .040
Mash @ 150-151 For 60 Minutes
Follow Hop Additions
Run Off Into Fermenter @ 63 Degrees
Pitch Yeast After Running Pure O2 For 1 Minute
Ferment at 63 Degrees For 2 Days The Raise 1 Degree Every 12 Hours Until Hitting 70 Degrees
Add Items To "Secondary" (I.E. Primary Fermenter) Around Day 13
Cold Crash Around Day 20 - 23
Carbonate To 2.2 - 2.3 Volumes (Bottle And/Or Keg)

Biofine Clear Is Pectic Enzyme

Last Updated and Sharing

305

Views

Brews

Public: Yup, Shared
Last Updated: 2021-05-20 01:46 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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