Raspberry Basil Porter Aged - Beer Recipe - Brewer's Friend

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Raspberry Basil Porter Aged

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday February 19th 2021
1.062
1.011
6.6%
0.0
43.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb United Kingdom - Maris Otter Pale7.75 lb Maris Otter Pale 38 3.75 64%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8.3%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4.1%
0.60 lb American - Caramel / Crystal 60L0.6 lb Caramel / Crystal 60L 34 60 5%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 16.5%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 2.1%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbia1 oz Columbia Hops Pellet 8.8 Boil 0 min 50%
1 oz Yakima Chief Hops - Hallertau1 oz Hallertau Hops Pellet 5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6VM5FXM
7 grams calcium carbonate
3 grams gypsum
2 grams calcium chloride
.5 tsp lactic acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.16 12.6  
Mash volume with grains 3.96 15.9  
Grain absorption losses -1.26 -5.1  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.01 36.1
Equipment Profile Used: System Default
"Raspberry Basil Porter Aged" Robust Porter beer recipe by Brewer #77709. All Grain, ABV 6.61%, IBU 0, SRM 43.08, Fermentables: (Maris Otter Pale, Chocolate, Black Malt, Caramel / Crystal 60L, Cane Sugar, White Wheat) Hops: (Columbia, Hallertau) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-21 14:54 UTC