Raspberry Hibiscus Honey Ale - Beer Recipe - Brewer's Friend

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Raspberry Hibiscus Honey Ale

219 calories 23 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Thursday May 4th 2023
1.066
1.017
6.4%
19.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 59.1%
2.85 lb Honey2.85 lb Honey 35 2 28.1%
0.30 lb Corn Syrup0.3 lb Corn Syrup 37 0.5 3%
9.15 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.9%
0.50 lb Briess - Caramel Malt - 10L0.5 lb Caramel Malt - 10L 35.4 10 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 6.3 Boil 70 min 19.09 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.8 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g raspberry powder Flavor Bottling --
2.50 oz Hibiscus Herb Boil 10 min.
1 each Whirlfloc Water Agt Mash 10 min.
1.50 oz raspberry extract Flavor Bottling --
2 oz Hibiscus Herb Secondary --
 
Yeast
Imperial Yeast - A18 Joystick
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium High
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.16 g | 24.6 qt) 4.85 19.4  
Mash volume with grains (equipment estimates 6.16 g | 24.6 qt) 4.93 19.7  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.85 19.4
Equipment Profile Used: System Default
 
Notes

5-11-23 heated water to 156 degrees and steeped grains for 40 minutes. Heated water to boil and added extract and boil hops, boiled for 60 minutes. Added honey and corn syrup with 10 minutes left and put in the coil. Added hibiscus in hop spider with 5 minutes left and added whirfloc. Turned off heat and added aroma hops. Cooled to 70 degrees. Added to fermenter with yeast starter. OG 1.060
5-17-23 racked to secondary fermenter and added 2oz hibiscus that was steeped in 2oz vodka. SG 1.014
5-19-23 removed hibiscus from secondary fermenter
5-29-23 put in to bottling bucket, mixed 18g Crystallized Raspberry with one cup of water, boiled and added to bottling bucket, added 1.5oz of Raspberry Extract. Added one can of Fast Prime and Premier Series Yeast for Cask & Bottle Conditioning (CBC-1)
F.G. 1.010 ABV 6.56%

Tasting Notes - beautiful reddish pink color, great aroma from Hibiscus and Raspberry. Raspberry flavor really comes out with a slight tartness.

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  • Last Updated: 2023-10-18 02:13 UTC