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Red Dawn Raspberry Robust Porter

226 calories 23.3 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: 7 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created Friday January 7th 2022
1.068
1.017
6.6%
21.8
35.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.09 lb United Kingdom - Maris Otter Pale9.09 lb Maris Otter Pale 38 3.75 68.9%
1.82 lb Munich Malt1.82 lb Munich Malt 36.8 7.87 13.8%
0.91 lb German - Chocolate Rye0.91 lb Chocolate Rye 31 240 6.9%
0.91 lb American - Caramel / Crystal 40L0.91 lb Caramel / Crystal 40L 34 40 6.9%
0.46 lb German - Carafa II0.46 lb Carafa II 32 425 3.5%
13.19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.91 oz East Kent Goldings0.91 oz East Kent Goldings Hops Pellet 5 Boil 60 min 14.57 50%
0.91 oz East Kent Goldings0.91 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.23 50%
1.82 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.9 gal Strike 152 °F 60 min
3.9 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.31 lb pureed raspberries Flavor Primary 10 days
1.54 tsp pectic acid Other Primary 10 days
3.63 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.72 g Gypsum Water Agt Mash 1 hr.
2.72 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
0.91 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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
6g/1.5g Base/Distilled
Mash Chemistry and Brewing Water Calculator
 
Notes

Start fermentation at 63, then raise 1 degree a day until reaching 70. After fermentation ends, hold at 70 for a few days then add raspberries.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-09-18 20:28 UTC
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