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White Choc Raspberry Ale

Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mattias Isaksson
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Saturday September 24th 2016

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

31.6

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	American - Pilsner4 kg Pilsner	37	1.8	80%
0.45 kg	American - Wheat0.45 kg Wheat	38	1.8	9%
0.15 kg	German - CaraMunich I0.15 kg CaraMunich I	34	39	3%
0.15 kg	Flaked Oats0.15 kg Flaked Oats	33	2.2	3%
0.15 kg	Flaked Wheat0.15 kg Flaked Wheat	34	2	3%
0.10 kg	American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt)	33	1.8	2%
5 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops		Pellet	12	Boil	60 min	31.64	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops		31.64	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L		Temperature	--	69 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 kg	Frozen Raspberries	Flavor	Secondary	3 days
3 each	Vanilla Beans (Spiced Rum)	Flavor	Secondary	3 days
125 g	Cacao Nibs	Flavor	Secondary	3 days
10 ml	Bourbon Vanilla	Flavor	Kegging	4 days
200 ml	Creme de Cacao	Flavor	Kegging	4 days

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Prahran, Melbourne, Australia

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
6	1	2	5	8	18
Mash Chemistry and Brewing Water Calculator

Notes

http://merrimashers.org/recipe/mattias-white-choc-raspberry-ale-3rd-geelong-shootout-speciality

Mashed high at 69 degrees for 60 mins

Started fermentation at 20 degrees and ramped it up over a month to 28 degrees.

1 kg frozen raspberries thawed added to primary towards end of fermentation

3 mexican vanilla beans (split, chopped and prepared) soaked in spiced rum for 1 week then added to primary towards end of fermentation

125 grams of cacao nibs soaked in spiced rum for 1 week then added to primary towards end of fermentation

10 ml of Bourbon vanilla extract added to keg

200 ml of creme de cacao white added to keg

Last Updated and Sharing

816

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Brews

Public: Yup, Shared
Last Updated: 2016-09-24 12:46 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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