Spicy Raspberry Porter - Beer Recipe - Brewer's Friend

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Spicy Raspberry Porter

157 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday January 24th 2024
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OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 27

1.051
1.013
5.0%
30.3
26.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canada Malting - SUPERIOR PALE ALE MALT4 kg SUPERIOR PALE ALE MALT 37 3.1 76.9%
0.80 kg Briess - Caramel Malt - 60L0.8 kg Caramel Malt - 60L 35.4 60 15.4%
0.30 kg Briess - Dark Chocolate Malt0.3 kg Dark Chocolate Malt 33 420 5.8%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 4.8 Boil at 100 °C 60 min 26.9 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.5 Hop Stand at 80 °C 10 min 3.44 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Diammonium Phosphate (DAP) Fining Boil 10 min.
1 each Protafloc Fining Boil 10 min.
13 g Chili Spice Boil 5 min.
1.50 kg Raspberries Flavor Secondary 10 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 130 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 10 12 71 62 100
Mash water + Sparge water
Gypsum (CaSO4): 1g + 0,5g
Calc. Chloride (CaCl2): 3g + 1,4g
Epsom Salt (MgSO4): 1g + 0,5g
Lactic Acid: 0,4mL
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 73°C to get a mash around 68°C Strike 72 °C 68 °C 60 min
10 L Sparge to clean the grains Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.3 L) 34.1
Mash volume with grains (equipment estimates 39.7 L) 37.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 24
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Brew date: ---------------------------------- / Secondary add-on date: ---------------------------------- / Bottling date: ----------------------------------
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Preboil gravity (------------- liters) = -------------- at ---------- °C = --------------
.
OG = -------------- at ---------- °C = -------------- / Volume into fermenter = --------------- liters
.
FG = -------------- at ---------- °C = -------------- → -------------% alc./vol. / Bottled : ------------- x 500mL + ------------- x 341mL = ------------- liters
.
Brewing day remarks:

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  • Last Updated: 2024-02-03 21:07 UTC