Portberry Rasper - Beer Recipe - Brewer's Friend

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Portberry Rasper

194 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A. Aspen
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday May 12th 2019
1.063
1.016
6.1%
29.3
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg United Kingdom - Maris Otter Pale3.4 kg Maris Otter Pale 38 3.75 52.3%
1 kg United Kingdom - Munich1 kg Munich 37 6 15.4%
400 g American - Dark Chocolate400 g Dark Chocolate 29 420 6.2%
500 g American - Caramel / Crystal 10L500 g Caramel / Crystal 10L 35 10 7.7%
200 g German - Carafa I200 g Carafa I 32 340 3.1%
1 kg Raspberry, red1 kg Raspberry, red - (late boil kettle addition) 2.3 0 15.4%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Challenger35 g Challenger Hops Pellet 7.4 Boil 45 min 29.31 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g pectin Fining Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 86.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 13.8 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 20
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Add pureed raspbe(e)rries to secondary with a couple teaspoons pectin (breaks down fruitflesh, helps clearing) to secondary and decant the beer over. Or just add to primary if you don't use secondary. All is fine.
2vols CO2.

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  • Last Updated: 2019-05-20 08:03 UTC