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Spicy Raspberry Porter

Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)

Created: Wednesday January 24th 2024

Pandemic Porter

by DavidSpencer

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 27

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

30.3

SRM (morey):

26.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Canada Malting - SUPERIOR PALE ALE MALT4 kg SUPERIOR PALE ALE MALT	37	3.1	76.9%
0.80 kg	Briess - Caramel Malt - 60L0.8 kg Caramel Malt - 60L	35.4	60	15.4%
0.30 kg	Briess - Dark Chocolate Malt0.3 kg Dark Chocolate Malt	33	420	5.8%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	2.2	1.9%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Northern Brewer50 g Northern Brewer Hops	Pellet	4.8	Boil at 100 °C	60 min	26.9	50%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Pellet	5.5	Hop Stand at 80 °C	10 min	3.44	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Northern Brewer (Pellet) 50 g Northern Brewer (Pellet) Hops	26.9	50%
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops	3.44	50%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L	73°C to get a mash around 68°C	Strike	72 °C	68 °C	60 min
10 L	Sparge to clean the grains	Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Diammonium Phosphate (DAP)	Fining	Boil	10 min.
1 each	Protafloc	Fining	Boil	10 min.
13 g	Chili	Spice	Boil	5 min.
1.50 kg	Raspberries	Flavor	Secondary	10 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 130 g Temp: 20 °C CO₂ Level: 2.1 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
78	10	12	71	62	100
Mash water + Sparge water Gypsum (CaSO4): 1g + 0,5g Calc. Chloride (CaCl2): 3g + 1,4g Epsom Salt (MgSO4): 1g + 0,5g Lactic Acid: 0,4mL
Mash Chemistry and Brewing Water Calculator

Notes

Brew date: ---------------------------------- / Secondary add-on date: ---------------------------------- / Bottling date: ----------------------------------
.
Preboil gravity (------------- liters) = -------------- at ---------- °C = --------------
.
OG = -------------- at ---------- °C = -------------- / Volume into fermenter = --------------- liters
.
FG = -------------- at ---------- °C = -------------- → -------------% alc./vol. / Bottled : ------------- x 500mL + ------------- x 341mL = ------------- liters
.
Brewing day remarks:

Last Updated and Sharing

169

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Brews

Public: Yup, Shared
Last Updated: 2024-02-03 21:07 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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