SWR Chocolate Raspberry Stout - Beer Recipe - Brewer's Friend

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SWR Chocolate Raspberry Stout

185 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thunderbolt64
Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Friday September 20th 2019
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by El Día de la Cerveza

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 42

1.060
1.016
5.8%
45.6
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 69.2%
350 g New Zealand - Medium Crystal Malt350 g Medium Crystal Malt 35.4 56.35 4.8%
300 g New Zealand - Dark Chocolate Malt300 g Dark Chocolate Malt 32.7 659.9 4.2%
500 g Rolled Oats500 g Rolled Oats 33 2.2 6.9%
225 g American - Roasted Barley225 g Roasted Barley 33 300 3.1%
850 g Raspberry850 g Raspberry - (late boil kettle addition) 3.15 0 11.8%
7,225 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 17 Boil 60 min 45.56 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocoa nibs Flavor Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 214.4 g       Temp: 18 °C       CO2 Level: 2.5 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
20 L Infusion -- 66 °C 60 min
10 L Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.3
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 16.1 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 30
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Freeze Raspberries & thaw and pulse blend before adding 15 min before end of Boil
Grind or blend Cacao nibs before adding 15 min before end of Boil

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  • Last Updated: 2019-09-26 06:05 UTC