Raspberry Chocolate Porter (Amanda) - Beer Recipe - Brewer's Friend

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Raspberry Chocolate Porter (Amanda)

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday August 17th 2016
1.055
1.014
5.3%
48.4
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 73.3%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 6.7%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 5%
4 oz American - Chocolate4 oz Chocolate 29 350 3.3%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 2.5%
2 oz American - Black Malt2 oz Black Malt 28 500 1.7%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6.7%
120 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 11 Boil 60 min 37.79 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4 Boil 30 min 10.56 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Dutch Cocoa Flavor Mash 1 hr.
1 oz Ghirardelli Milk Chocolate Flavor Boil 1 hr.
1.50 lb Raspberries Flavor Secondary 8 days
1 oz Cocao Nibs Flavor Secondary 8 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 2 96 104 97 90
Water adjustment for Town of Cary Water. (10qts):
1 g Gypsum (CaSO4)
1 g CaCl2
1.5 g NaHCO3
0.5 g NaCl (Kosher Salt)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Strike at 162 w/ 10Qts Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.28 13.1  
Mash volume with grains 3.88 15.5  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 1.91 7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.19 20.8
Equipment Profile Used: System Default
 
Notes

Mill the Roast Barley separately and grind into powder before the mash.

First place, Fruit Beers, 2016Q4 Carolina Quarterly Brew Off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2016-2/quarter-4-2016/



Award Winning Recipe
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  • Last Updated: 2017-01-11 17:51 UTC