7 sorts of xmas - chocolate raspberry - Beer Recipe - Brewer's Friend

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7 sorts of xmas - chocolate raspberry

222 calories 22.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 222 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Monday October 24th 2016
1.072
1.017
7.3%
47.3
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.60 kg United Kingdom - Maris Otter Pale5.6 kg Maris Otter Pale 38 8.51 73.2%
790 g German - Munich Dark790 g Munich Dark 37 39.87 10.3%
290 g American - Victory290 g Victory 34 73.22 3.8%
290 g American - Caramel / Crystal 30L290 g Caramel / Crystal 30L 34 78.56 3.8%
290 g United Kingdom - Extra Dark Crystal 120L290 g Extra Dark Crystal 120L 33 318.73 3.8%
290 g German - CaraMunich II290 g CaraMunich II 34 121.26 3.8%
100 g German - Carafa I100 g Carafa I 32 905.81 1.3%
7,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Magnum37 g Magnum Hops Pellet 11 Boil 60 min 39.02 40.7%
16 g Goldings16 g Goldings Hops Pellet 4.5 Boil 15 min 3.42 17.6%
11 g Cascade11 g Cascade Hops Pellet 7 Boil 15 min 3.66 12.1%
16 g Goldings16 g Goldings Hops Pellet 4.5 Boil 2 min 0.58 17.6%
11 g Cascade11 g Cascade Hops Pellet 7 Boil 2 min 0.62 12.1%
91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g raspberries Flavor Bottling 5 days
40 g cocoa nibs Flavor Bottling 5 days
1 each vanilla bean Flavor Bottling 5 days
30 ml rum Flavor Bottling 5 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.6 L. Suggest reducing initial strike volume to 40.35 L and adding 0.2 L sparge/top-off. 40.6
Strike water volume (equipment estimates 42.6 L) 40.6
Mash volume with grains (equipment estimates 47.6 L) 45.6
Grain absorption losses -7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 40.6  
Equipment Profile Used: System Default
 
Notes

1 vanilla bean
20g crushed raspberries
40g roasted cacao nibs

Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for 5-7 days.

When ready, use a colander or something similar to pour the rum into the fermentor (secondary or late in the process, just before bottling). Stir the rum in, little by little, tasting as you go. Stop when you feel it is enough tasteful.

Store in bottle for 3 months before drinking.

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  • Last Updated: 2016-11-09 20:27 UTC