Raspberry May - Beer Recipe - Brewer's Friend

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Raspberry May

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday February 1st 2025
1.045
1.009
4.8%
8.8
5.5
5.8
38.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row $ 1.79 / lb
$ 12.53 		36 1.75 70%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L $ 3.69 / lb
$ 3.69 		35 20 10%
1 lb Flaked Oats1 lb Flaked Oats $ 1.59 / lb
$ 1.59 		33 2.2 10%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.49 / lb
$ 1.49 		34 2 10%
10 lbs / $ 19.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops $ 2.19 / oz
$ 1.10 		Pellet 4.5 Boil 60 min 8.78 100%
0.50 oz / $ 1.10
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml raspberries $ 2.30 / oz
$ 0.47 		Flavor Secondary 8 days
900 g raspberries $ 6.50 / lb
$ 12.90 		Other Kegging 8 days
$ 13.36
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
$ 4.59 / each
$ 4.59
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 4.59 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Raspberry white
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 14 10 2 0 134
Target Water Profile (ppm)

Calcium (Ca): 50-75 ppm

Magnesium (Mg): 5-15 ppm

Sulfate (SO4): 50-100 ppm

Chloride (Cl): 100-150 ppm (for a round mouthfeel)

Bicarbonate (HCO3): 0-50 ppm (low to prevent pH issues)

Sodium (Na): 5-25 ppm

#Water Profile Adjustments (for 5 gallons)

Base Water: Well Water (Chlorine-Free)

Calcium Chloride (CaCl2): 1.5g

Epsom Salt (MgSO4): 0.5g

Bicarbonate (NaHCO3): Adjust if needed for mash pH

Gypsum (CaSO4): Skip or use max 0.25g

Lactic Acid: Adjust to reach mash pH ~5.2-5.5
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Thirsty Dog Raspberry Ale Clone - Brew Day Sheet

Brew Date: [YYYY-MM-DD]
Batch Size: 5 Gallons
Boil-Off Rate: 0.5 Gal/hr
Target OG: 1.042 (10.66° P)
Target FG: 1.021 (5.21° P)
Expected ABV: 3.58%
IBU: 10
SRM (Color): Light

---

Target Water Profile (ppm)

  • Calcium (Ca): 50-75 ppm
  • Magnesium (Mg): 5-15 ppm
  • Sulfate (SO4): 50-100 ppm
  • Chloride (Cl): 100-150 ppm (for a round mouthfeel)
  • Bicarbonate (HCO3): 0-50 ppm (low to prevent pH issues)
  • Sodium (Na): 5-25 ppm

    Water Profile Adjustments (for 5 gallons)

    Base Water: Well Water (Chlorine-Free)

  • Calcium Chloride (CaCl2): 1.5g
  • Epsom Salt (MgSO4): 0.5g
  • Bicarbonate (NaHCO3): Adjust if needed for mash pH
  • Gypsum (CaSO4): Skip or use max 0.25g
  • Lactic Acid: Adjust to reach mash pH ~5.2-5.5

    Total Water Needed:
  • Mash Water Volume: 4.25 gallons (adjusted for grain absorption)
  • Boil Volume: 5.75 gallons (includes boil-off and losses)
  • Final Post-Boil Volume: 5.0 gallons

    ---

    Grain Bill (Total: 11 lbs)

  • 7 lbs 2-Row Barley
  • 1 lb Flaked Wheat
  • 1 lb Flaked Oats
  • 1 lb Light Crystal 20L

    Mash Details:
  • Mash Temp: 152°F (67°C)
  • Mash Time: 60 minutes
  • Mash Efficiency: 60% (Adjusted for system)
  • No Sparge Method (Full water volume used in mash)
  • Pre-Boil Volume: 5.75 gallons (accounts for absorption and boil-off)

    ---

    Hop Schedule (10 IBU Target)

  • 60 min - 0.5 oz Willamette (Bittering)

    ---

    Boil Details:

  • Boil Time: 60 minutes
  • Boil-Off Rate: 0.5 Gal/hr
  • Final Pre-Chill Volume: 5.0 gallons
  • Cooling Method: Immersion Chiller (Added 10 min before boil end for sanitation)

    ---

    Fermentation Details:

  • Yeast: Fermentis K-97
  • Fermentation Temp: 18-22°C (Pressure Fermented at 12 PSI)
  • Primary Duration: 2-3 weeks

    ---

    Fruit Addition & Split Batch Plan:

  • 5-Gallon Keg: 1.6 kg (4x 400g) Frozen Raspberries (Sanitized at 150-160°F)
  • 1-Gallon Keg (Extract Batch): 3 ml LorAnn Raspberry Extract per keg
  • Splitting Point: After primary fermentation completes (Stable FG for 2+ days)
  • Addition Method:
    • Extract: Added directly to keg.
    • Fresh Raspberries: Pasteurized, placed in a CO2-purged 5-gallon keg.
  • CO2 Purge Required: Yes (for both batches)

    ---

    Packaging:

  • Cold Crash: Yes (Keezer)
  • Carbonation: Force carb at 12 PSI (main keg), fast carb for sample keg

    ---

    Notes & Observations:

  • [Space for brew day notes, efficiency adjustments, etc.]

    ---

    Full Recap of Adjustments in This Version:

  • Target Water Profile (ppm) added for precision adjustments.
  • Updated water profile with Calcium Chloride, Epsom Salt, and Lactic Acid for mouthfeel and balance.
  • Adjusted water volumes to account for no sparge brewing.
  • Added split batch plan for Raspberry Extract vs. Fresh Raspberries.
  • Clarified fermentation timeline before fruit addition.
  • Specified Immersion Chiller sanitation step at 10 min before boil end.

    ---
    Hopsmith - Precision Brewing for the Passionate Brewer!

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  • Last Updated: 2025-02-01 04:05 UTC