Chocolate Raspberry Stout - Beer Recipe - Brewer's Friend

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Chocolate Raspberry Stout

308 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Tuesday October 27th 2020
1.092
1.024
9.0%
57.3
73.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.50 lb United Kingdom - Maris Otter Pale12.5 lb Maris Otter Pale 38 8.51 69.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 4.37 4.2%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 171.96 2.8%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 1132.64 2.8%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 550.9 2.8%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 1399.5 1%
3 lb Raspberry, red3 lb Raspberry, red - (late fermenter addition) 2.3 16.7%
17.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 9.2 Boil 75 min 44.14 50%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.1 Boil 30 min 13.19 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa powder Flavor Mash 1 hr.
1 oz Bakers Chocolate (90%) Spice Boil 45 min.
1 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
3 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1.50 g Table Salt Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
11.50 g Chalk Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
9 g Tartaric acid Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 375 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 151 °F 60 min
2.75 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.67 18.7  
Mash volume with grains 5.86 23.5  
Grain absorption losses -1.87 -7.5  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 6.25 25  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 4.5 18  
Total: 8.37 33.5
Equipment Profile Used: System Default
"Chocolate Raspberry Stout" Imperial Stout beer recipe by Ornlu. All Grain, ABV 8.95%, IBU 57.33, SRM 73.92, Fermentables: (Maris Otter Pale, Flaked Oats, Brown, Chocolate, Pale Chocolate, Black Patent, Raspberry, red) Hops: (Centennial, Willamette) Other: (Cocoa powder, Bakers Chocolate (90%), Gypsum (Calcium Sulfate), Epsom Salt (MgSO4), Table Salt, Calcium Chloride (dihydrate), Chalk, Baking Soda, Tartaric acid)
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  • Last Updated: 2020-11-01 21:01 UTC