Raspberry white chocolate stout - Beer Recipe - Brewer's Friend

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Raspberry white chocolate stout

164 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday August 19th 2021
1.053
1.015
5.0%
19.2
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Crisp Malting - No.19 Floor Malt Maris Otter7 kg No.19 Floor Malt Maris Otter 37 3 63.6%
2 kg Rolled Oats2 kg Rolled Oats 33 2.2 18.2%
1 kg Gladfield - Manuka Smoked Malt1 kg Manuka Smoked Malt 36.8 2.03 9.1%
1 kg Crisp Malting - Amber1 kg Amber 33.1 27.5 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 4.5 Boil 60 min 11.45 38.5%
50 g Charles Faram - Jester50 g Jester Hops Pellet 8.4 Boil 10 min 7.75 38.5%
30 g Charles Faram - Jester30 g Jester Hops Pellet 8.4 Dry Hop 3 days 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 kg Raspberries Water Agt Mash 0 min.
300 ml Raspberry extract Water Agt Mash 0 min.
50 g Cacao Nibs Water Agt Mash 0 min.
50 ml White chocolate syrup Water Agt Mash 0 min.
50 g Whole coffee beans Water Agt Mash 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 16.5
Mash volume with grains 23.8
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 51.6 L) 48.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 64.9  
Equipment Profile Used: System Default
"Raspberry white chocolate stout" Sweet Stout beer recipe by Naduke. All Grain, ABV 4.95%, IBU 19.19, SRM 6.82, Fermentables: (No.19 Floor Malt Maris Otter, Rolled Oats, Manuka Smoked Malt, Amber) Hops: (Saaz, Jester) Other: (Raspberries, Raspberry extract, Cacao Nibs, White chocolate syrup, Whole coffee beans)
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  • Public: Yup, Shared
  • Last Updated: 2021-08-26 06:35 UTC