Belgian Raspberry Stout - Beer Recipe - Brewer's Friend

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Belgian Raspberry Stout

221 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Saturday April 12th 2014
1.071
1.021
6.6%
17.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Canadian - Pale 2-Row2.6 kg Pale 2-Row 36 1.75 37.1%
2.25 kg Canadian - Munich Dark2.25 kg Munich Dark 34 32 32.1%
1 kg American - Chocolate1 kg Chocolate 29 350 14.3%
0.45 kg Belgian - CaraVienne0.45 kg CaraVienne 34 20 6.4%
0.45 kg Belgian - Special B0.45 kg Special B 34 115 6.4%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 3.6%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Liberty28.5 g Liberty Hops Pellet 4.9 Boil 60 min 17.01 100%
28.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.68 kg Raspberry Flavor Secondary --
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown sugar       Amount: 108g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Kingston, Ontario, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 11 21 23 24 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Strike at 75°C Infusion -- 67 °C 60 min
6.5 L Mashout at boiling Infusion -- 75 °C 10 min
14 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.5
Mash volume with grains 22.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 22.9 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 30.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Frozen raspberries added to secondary. Racked beer on top. Recommend a blow-off tube. Let beer sit for 2 weeks with raspberries, then bottled.

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  • Last Updated: 2016-04-10 01:25 UTC