Chocolate Raspberry Dunklesbier / Porter - Beer Recipe - Brewer's Friend

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Chocolate Raspberry Dunklesbier / Porter

320 calories 36 g .5 L
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 40 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.73 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 320 calories (Per .5L)
Carbs: 36 g (Per .5L)
Created: Thursday February 27th 2025
1.068
1.020
6.3%
21.3
33.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Finland - Pilsner Malt2.1 kg Pilsner Malt 37 2 60.7%
520 g Munich520 g Munich 37 6 15%
200 g Weyermann - Carafa Special Type II200 g Carafa Special Type II 29.9 425 5.8%
150 g German - CaraAroma150 g CaraAroma 34 130 4.3%
115 g Viking - Caramel 150115 g Caramel 150 35 76.2 3.3%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.3%
150 g Flaked Oats150 g Flaked Oats 33 2.2 4.3%
75 g German - Carapils75 g Carapils 35 1.3 2.2%
3,460 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Mandarina Bavaria9 g Mandarina Bavaria Hops Pellet 11.4 Boil 40 min 21.26 100%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Water Agt Mash 5 min.
10 g Cacao Nibs Water Agt Boil 5 min.
 
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) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Uppsala, Uppsala County, Sweden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 66 °C 67 °C 30 min
Infusion 67 °C 72 °C 25 min
72 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19 L) 18.9
Mash volume with grains (equipment estimates 21.1 L) 21.1
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.7 L) 14.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 11
Volume into fermentor 11
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

about 100g of cacao nibs were soaked in Four Roses bourbon for 4-5 days, then added to the fermenter alongside 500g of frozen raspberries when fermentation had finished.

raspberries and nibs stayed in for 5 days until bottling

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  • Public: Yup, Shared
  • Last Updated: 2025-02-27 13:30 UTC