Raspberry Porter - Beer Recipe - Brewer's Friend

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Raspberry Porter

266 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer & Brewing Magazine
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Monday July 15th 2019
1.080
1.020
7.8%
23.1
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Pale 2-Row10.5 lb Pale 2-Row 38 2.5 66.1%
2.25 lb German - Munich Light2.25 lb Munich Light 37 6 14.2%
1.25 lb German - Chocolate Rye1.25 lb Chocolate Rye 31 240 7.9%
1.25 lb United Kingdom - Crystal 45L1.25 lb Crystal 45L 34 45 7.9%
10 oz German - Carafa II10 oz Carafa II 32 425 3.9%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.44 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb Raspberry Puree Flavor Secondary 0 min.
2 tsp Pectic Enzyme Other Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 4.7 oz       Temp: 65 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
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
19.85 qt Water Temp 166 Infusion -- 152 °F 60 min
19.25 qt Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.96 19.8  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 4.27 17.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Chill to 63 degrees before pitching yeast.

Start fermenting at 63 and raise 1 degree per day until 70 degrees for until 2 days after primary ends.

Add raspberry puree directly into primary fermentation vessel. Dissolve pectic enzyme in 1/2 cup cool water and add to primary fermentation vessel. Keep in secondary for 7-10 days.

Bottle or Keg to about 2 volumes.

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  • Last Updated: 2019-07-16 00:04 UTC