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White Choc Raspberry Ale

169 calories 17.7 g 330 ml
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mattias Isaksson
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created Saturday September 24th 2016
1.055
1.014
5.4%
31.64
5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 80%
0.45 kg American - Wheat0.45 kg Wheat 38 1.8 9%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 3%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 3%
0.15 kg Flaked Wheat0.15 kg Flaked Wheat 34 2 3%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12 Boil 60 min 31.64 100%
20 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L Temperature 69 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Frozen Raspberries Flavor Secondary 3 days
3 each Vanilla Beans (Spiced Rum) Flavor Secondary 3 days
125 g Cacao Nibs Flavor Secondary 3 days
10 ml Bourbon Vanilla Flavor Kegging 4 days
200 ml Creme de Cacao Flavor Kegging 4 days
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Prahran, Melbourne, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 2 5 8 18
Mash Chemistry and Brewing Water Calculator
 
Notes

http://merrimashers.org/recipe/mattias-white-choc-raspberry-ale-3rd-geelong-shootout-speciality

Mashed high at 69 degrees for 60 mins

Started fermentation at 20 degrees and ramped it up over a month to 28 degrees.

1 kg frozen raspberries thawed added to primary towards end of fermentation

3 mexican vanilla beans (split, chopped and prepared) soaked in spiced rum for 1 week then added to primary towards end of fermentation

125 grams of cacao nibs soaked in spiced rum for 1 week then added to primary towards end of fermentation

10 ml of Bourbon vanilla extract added to keg

200 ml of creme de cacao white added to keg

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-24 12:46 UTC
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