Fjord & Fjell Raspberry Stout - Beer Recipe - Brewer's Friend

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Fjord & Fjell Raspberry Stout

193 calories 18.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 90 liters (fermentor volume)
Pre Boil Size: 97 liters
Pre Boil Gravity: 14.4 °P (recipe based estimate)
Post Boil Gravity: 15.4 °P (recipe based estimate)
Efficiency: 67% (brew house)
Source: Tore Haugholt
Hop Utilization: 94%
Calories: 193 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Tuesday May 30th 2023
15.4 °P
3.4 °P
6.5%
59.0
36.2
5.4
70.69
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
22.90 kg Muntons - Maris Otter22.9 kg Maris Otter CHF 2.00 / kg
CHF 45.80 		38 2.3 76.1%
3 kg Raspberry3 kg Raspberry - (late boil kettle addition) 3.15 10%
1.30 kg Weyermann - Carafa Special Type III1.3 kg Carafa Special Type III CHF 2.00 / kg
CHF 2.60 		29.9 525 4.3%
1 kg Weyermann - Acidulated1 kg Acidulated CHF 2.52 / kg
CHF 2.52 		27 3.4 3.3%
0.67 kg Weyermann - Caramunich Type 30.67 kg Caramunich Type 3 CHF 1.40 / kg
CHF 0.94 		34 57 2.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats CHF 3.00 / kg
CHF 1.50 		33 2.2 1.7%
0.40 kg Weyermann - Carafa Special Type II0.4 kg Carafa Special Type II CHF 2.00 / kg
CHF 0.80 		29.9 425 1.3%
0.33 kg Weyermann - CaraAroma0.33 kg CaraAroma CHF 1.60 / kg
CHF 0.53 		34 399.99 1.1%
30.10 kg / CHF 54.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Mosaic200 g Mosaic Hops CHF 0.08 / g
CHF 16.00 		Pellet 12 Boil 60 min 59 61.5%
125 g Willamette125 g Willamette Hops CHF 0.00 / g
CHF 0.00 		Pellet 5.7 Dry Hop 5 days 38.5%
325 g / CHF 16.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- Farmhouse Yeast #17 - Midtbust Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 694 B cells required
The Yeast Bay - Beersel Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
21 - 27 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 694 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.84 bar       Temp: 5 °C       CO2 Level: 4.8 g/l
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
62 L Strike 76 °C 67 °C 60 min
36 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 96.7 L. Suggest reducing initial water volume to 42.48 L and adding 51.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 80.22 L. Suggest reducing strike water volume to 27.51 L and adding 34.82 L sparge/top-off. 62.3
Strike water volume at mash thickness of 2.3 L/kg 62.3
Mash volume with grains 80.2
Grain absorption losses -27.1
Remaining sparge water volume (equipment estimates 59.4 L) 62.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 93.8 L) 97
Volume increase from sugar/extract (late additions) 2.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 90
Going into fermentor 90
Total: 125  
Equipment Profile Used: System Default
"Fjord & Fjell Raspberry Stout" Foreign Extra Stout beer recipe by Tore Haugholt. All Grain, ABV 6.51%, IBU 59, SRM 36.23, Fermentables: ( Maris Otter, Raspberry, Carafa Special Type III, Acidulated, Caramunich Type 3, Flaked Oats, Carafa Special Type II, CaraAroma) Hops: (Mosaic, Willamette) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2023-09-11 17:04 UTC
  • Snapshot Created: 2023-05-30 17:44 UTC
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