Chocolate Raspberry Porter - Beer Recipe - Brewer's Friend

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Chocolate Raspberry Porter

268 calories 29.7 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Monday November 11th 2013
1.080
1.023
7.5%
51.1
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.30 lb Liquid Malt Extract - Amber11.3 lb Liquid Malt Extract - Amber 35 10 89.5%
0.33 lb Lactose (Milk Sugar)0.33 lb Lactose (Milk Sugar) 41 1 2.6%
11.63 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 7.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 60 min 30.22 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 20 min 18.3 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 2 min 2.56 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Wyeast - Beer Nutrient Other Boil 15 min.
0.25 tsp Five Star Chemicals - Super Moss Fining Boil 10 min.
6 oz Cocoa Nibs Flavor Primary 0 min.
3.06 lb Raspberry Puree Flavor Secondary 10 days
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 576 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.12 g | 24.5 qt) 5.14 20.6  
Mash volume with grains (equipment estimates 6.12 g | 24.5 qt) 5.22 20.9  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.98 3.9  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.14 20.6
Equipment Profile Used: System Default
"Chocolate Raspberry Porter" Robust Porter beer recipe by mehandke. Extract, ABV 7.53%, IBU 51.08, SRM 25.72, Fermentables: (Liquid Malt Extract - Amber, Lactose (Milk Sugar)) Steeping Grains: (Pale Chocolate) Hops: (Willamette) Other: (Wyeast - Beer Nutrient, Super Moss, Cocoa Nibs, Raspberry Puree)
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  • Last Updated: 2020-09-21 14:06 UTC