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29A2. Raspberry American Porter

204 calories 23 carbs
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 204 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday September 8th 2017
1.061
1.018
5.67%
40.82
29.8
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 88.4%
1 lb American - Chocolate1 lb Chocolate 29 350 8%
2 oz American - Black Malt2 oz Black Malt 28 500 1%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 2.5%
12.44 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 24.1 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 15 min 9.2 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 10 min 6.72 25%
1 oz B. C. Goldings1 oz B. C. Goldings Hops Pellet 5 Boil 1 min 0.8 25%
 
Mash Guidelines
Amount Description Type Temp Time
4.66 gal Single Infusion Infusion 152 °F 90 min
4.35 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
3 lb Raspberry Puree Flavor Secondary 0 min.
6.83 g Chalk Water Agt Mash 1 hr.
3.68 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.57 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
28.59 ml Phosphoric acid Water Agt Mash 1 hr.
17.27 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 33.1 60 50 0.1
Condition at least 4 weeks.

When fermentation begins to slow, add puree to second fermentor and rack beer onto puree. Fermentation should pick up again with the addition of fruit sugar.

Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Carapils Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Malt:
Milled separately and grind finely.
1lb grain to 2qts water
Hot steeping
Mixed with water at 165F
Steep for 5 min
Stain with coffee filter
Add to wort in fermenter
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A substantial, malty dark beer with a complex and flavorful dark malt character.

Aroma:
Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.

Appearance:
Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Flavor:
Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.

Mouthfeel:
Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.

Comments:
Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus, may seem to have an “American” or “British” character.

History:
A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.

Characteristic Ingredients:
May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.

Style Comparison:
Bitterer and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Vital Statistics:
OG: 1.050 – 1.070
FG: 1.012 – 1.018
IBUs: 25 – 50
SRM: 22 – 40
ABV: 4.8 – 6.5%

Commercial Examples:
Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter

Tags:
standard-strength, dark-color, top-fermented, north-America, craft-style, porter-family, bitter, roasty, hoppy

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  • Last Updated: 2019-10-29 22:18 UTC
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