RASPBERRIOUS COLLOSSUS - Beer Recipe - Brewer's Friend

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RASPBERRIOUS COLLOSSUS

279 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MARC S.
Hop Utilization: 98%
Calories: 279 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday March 26th 2022
1.085
1.012
9.6%
17.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 47.2%
5.50 lb Briess - Wheat Malt, White5.5 lb Wheat Malt, White 39.1 2.5 30.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
2 lb Honey2 lb Honey 35 2 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz B. C. Goldings1.25 oz B. C. Goldings Hops Pellet 5 Boil 90 min 17.23 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
2 tsp Lorann raspberry flavoring Flavor Bottling 0 min.
1 each Whirlfloc tablet Fining Boil 15 min.
3.25 tsp Yeast Energizer Other Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use a municipal water supply ran through a G.E. water filtration system treated with 5 Star ph stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt PROTEIN REST Strike 128.4 °F 122 °F 30 min
12 qt STARCH CONV Infusion 212 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 8.55 g | 34.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 10.08 40.3
Equipment Profile Used: System Default
 
Notes

Add crushed grains and 5 Star ph Stabilizer to 20 quarts of 128.4 degree water. Temperature should stabilize at 122. degrees. Hold for a 30 minute protein rest. Add 12 quarts of boiling water and heat if necessary to raise temperature to 152 for starch conversion and hold for 60 minutes. Mash out to 168 degrees and sparge to collect 8 gallons. Boil for 90 minutes and follow hop and ingredient schedule. Cool to 80 degrees and pitch yeast. After 1 week, transfer to secondary. After 2 weeks, Add raspberry flavoring and bottle or keg.

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  • Last Updated: 2023-04-22 17:33 UTC