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DBP - Dark Star - Raspberry Brown Ale

Method: BIAB
Style: American Porter
Boil Time: 75 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Padre
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Tuesday July 1st 2025

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

58.8

SRM (morey):

37.5

Mash pH

4.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Warminster Maltings - Maris Otter4 lb Maris Otter	36	3.5	66.7%
1 oz	Viking - Roasted Barley1 oz Roasted Barley	32.7	340	1%
1 lb	US - Brewers Oat Flakes (Briess)1 lb US - Brewers Oat Flakes (Briess)	32.2	2.5	16.7%
6 oz	US - Viking Chocolate Dark Malt - D 1 - MB - (late boil kettle addition)	32.7	456.85	6.3%
6 oz	US - Viking Chocolate Light Malt - D 1 - (late boil kettle addition)	33.1	203.05	6.3%
3 oz	GB - Brown Malt - D 13 oz GB - Brown Malt - D 1 - (late boil kettle addition)	32.2	65	3.1%
96 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum - Artisan Hops0.5 oz Magnum - Artisan Hops Hops	Pellet	14.1	Mash	45 min	11.36	22.2%
0.50 oz	East Kent Goldings (EKG) - Artisan Hops	Pellet	4.8	Boil	15 min	9.62	22.2%
0.50 oz	East Kent Goldings (EKG) - Artisan Hops	Pellet	4.8	Boil	10 min	7.03	22.2%
0.50 oz	Magnum - Artisan Hops0.5 oz Magnum - Artisan Hops Hops	Pellet	14.1	Mash	45 min	11.36	22.2%
0.25 oz	Yakima Chief Hops - Hallertauer Magnum0.25 oz Hallertauer Magnum Hops	Pellet	12.5	Boil	30 min	19.41	11.1%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum - Artisan Hops (Pellet)	22.72	44.4%
1 oz	East Kent Goldings (EKG) - Artisan Hops (Pellet)	16.65	44.4%
0.25 oz	Yakima Chief Hops - Hallertauer Magnum (Pellet)	19.41	11.1%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.96 gal		Strike	158 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.20 tsp	Irish Moss	Fining	Boil	10 min.
3 oz	Lime Zest	Flavor	Primary	7 min.
1.50 g	Baking Soda	Water Agt	Mash	1 hr.
1.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.65 g	Gypsum	Water Agt	Mash	1 hr.
1.75 g	Magnesium Chloride	Water Agt	Mash	1 hr.
0.75 g	Slaked Lime	Water Agt	Mash	1 hr.
1 oz	Baking Soda	Water Agt	Boil	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	76.5%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.3 Volumes

Target Water Profile

Padre's - Dark

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	0	0	150	150	130
Mash Chemistry and Brewing Water Calculator

Notes

Recipe Notes
07/26/2025: Tasting this today, last bottle. Very sweet! Chocolate and raspberry still pop... would like to build in some roast, coffee notes to really make it a desert beer.
7/26/2025: Mash dark grains at end of mash. Water calc wants to calculate pH with dark grains... I am removing those grains from the calculation (late addition) to keep the overall mash pH in tolerance. Will add baking soda to the kettle after mash to bring pH up.

******
2/24/2024: Pushed the dark chocolate to .25#
12/16/2023: Add the puree to teh fermenter, toward the end of active fermentation... likely will pop some fermentation, will let sit until activity ceases then bottle. Need to be careful to not get bottle bombs.
12/16/2023: Balancing toward the chocolate/coffee. Increased both chocolate malts to push those flavors to balance with the raspberry puree
10/29/2023: Selected this beer for the Dead Brewing Project. Looking to take a recent recipe that I enjoyed and turn it into a Raspberry chocolate cake. In response to an interviewer asking Jerry about what he felt about Dark Star, he basically said that for him it is not one song, but many played on many nights and to respond he would be talking about what it meant to him right then, not any time previously. So, with this beer, it started (in thought) as a Porter all dark and roasty and heavy... but through listening it became lighter, more chocolate with raspberries. And this is a grab from the ether right now... so, I want this to be representative of the process, the change, the flow the 'into' (>)

**
Mash Notes

Brew Notes

Fermentation Notes
1/21/2024: Gassed off the fermenter, opened the lid to allow things to settle. Cleaned out the Out pin and cleaned things up. If gravity stays at 1.019 I'll move it to a keg for conditioing. As long as the gravity moves down I'll let it ride. This will take a bit to clear.
1/20/2024: Added puree to fermenter at 1.019-ish. After 24 hours it is crazy fermenting! Releasing CO2 to relieve pressure... bringing temp down to 57*F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-07-27 00:18 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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