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RASPBERRIOUS COLLOSSUS

Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MARC S.
Hop Utilization: 98%
Calories: 279 calories (Per 12oz)
Carbs: 22 g (Per 12oz)

Created: Saturday March 26th 2022

Original Gravity:

1.085

Final Gravity:

1.012

ABV (standard):

9.6%

IBU (tinseth):

17.2

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	US - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	47.2%
5.50 lb	Briess - Wheat Malt, White5.5 lb Wheat Malt, White	39.1	2.5	30.6%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	5.6%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5.6%
2 lb	Honey2 lb Honey	35	2	11.1%
18 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.25 oz	B. C. Goldings1.25 oz B. C. Goldings Hops		Pellet	5	Boil	90 min	17.23	100%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	B. C. Goldings (Pellet)		17.23	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 qt	PROTEIN REST	Strike	128.4 °F	122 °F	30 min
12 qt	STARCH CONV	Infusion	212 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
2 tsp	Lorann raspberry flavoring	Flavor	Bottling	0 min.
1 each	Whirlfloc tablet	Fining	Boil	15 min.
3.25 tsp	Yeast Energizer	Other	Boil	10 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F 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
I use a municipal water supply ran through a G.E. water filtration system treated with 5 Star ph stabilizer.
Mash Chemistry and Brewing Water Calculator

Notes

Add crushed grains and 5 Star ph Stabilizer to 20 quarts of 128.4 degree water. Temperature should stabilize at 122. degrees. Hold for a 30 minute protein rest. Add 12 quarts of boiling water and heat if necessary to raise temperature to 152 for starch conversion and hold for 60 minutes. Mash out to 168 degrees and sparge to collect 8 gallons. Boil for 90 minutes and follow hop and ingredient schedule. Cool to 80 degrees and pitch yeast. After 1 week, transfer to secondary. After 2 weeks, Add raspberry flavoring and bottle or keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-22 17:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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