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Spicy Raspberry Porter 2.0

Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AlexStPierre
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Sunday March 26th 2023

London Kveik Porter

by Lunkwill

OG: 1.055 FG: 1.012 ABV: 5.5% IBU: 37

Pandemic Porter

by DavidSpencer

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 27

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

31.6

SRM (morey):

26.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Canada Malting - SUPERIOR PALE ALE MALT4 kg SUPERIOR PALE ALE MALT	37	3.1	59.7%
0.80 kg	Briess - Caramel Malt - 60L0.8 kg Caramel Malt - 60L	35.4	60	11.9%
0.30 kg	Briess - Dark Chocolate Malt0.3 kg Dark Chocolate Malt	33	420	4.5%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	2.2	1.5%
1.50 kg	Raspberry1.5 kg Raspberry - (late fermenter addition)	3.15	0	22.4%
6.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Galena20 g Galena Hops	Pellet	13.4	Boil at 100 °C	60 min	31.13	50%
20 g	Saaz20 g Saaz Hops	Pellet	2	Hop Stand at 80 °C	10 min	0.5	50%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Galena (Pellet) 20 g Galena (Pellet) Hops	31.13	50%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	0.5	50%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L	72°C to get a mash around 68°C	Strike	72 °C	68 °C	60 min
10.5 L	Sparge to clean the grains	Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Protafloc	Fining	Boil	10 min.
3 g	Diammonium Phosphate (DAP)	Fining	Boil	10 min.
20.10 g	Chili	Spice	Boil	10 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 100 g Temp: 20 °C CO₂ Level: 1.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
63	13	26	92	82	0
Mash / Sparge Gypsum (CaSO4): 1g / 0,5g Calcium Chloride (CaCL2): 4g / 1,9g Epsom Salt (MgSO4): 3g / 1,4g Adjusting pH: Baking Soda (NaHCO3): 2g / 1g
Mash Chemistry and Brewing Water Calculator

Notes

Brew date: 5 janvier 2025 / Secondary add-on date: 9 janvier 2025 / Bottling date: 23 mars 2025
.
Preboil gravity (environ 32 litres) = 1,026 à 62 °C = 1,043
.
OG = 1,046
.
FG = 1,008 → 5.0% alc./vol.
.
Quantity bottled:
.
29 x 500mL + 27 x 341mL = 23,4 liters
.
Remarks/Comments:

Last Updated and Sharing

486

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Brews

Public: Yup, Shared
Last Updated: 2025-03-23 16:16 UTC

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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