Raspberry Porter
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
12-B Porter, Robust Porter
|
Min OG:
|
1.048
|
Max OG:
|
1.065
|
|
|
Min IBU:
|
25
|
Max IBU:
|
60
|
|
|
Min Clr:
|
22
|
Max Clr:
|
42
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
6.00
|
Wort Size (Gal):
|
6.00
|
|
Total Grain (Lbs):
|
12.50
|
|
|
|
Anticipated OG:
|
1.058
|
Plato:
|
14.20
|
|
Anticipated SRM:
|
29.1
|
|
|
|
Anticipated IBU:
|
34.4
|
|
|
|
Brewhouse Efficiency:
|
73
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
Evaporation Rate:
|
1.00
|
Gallons Per Hour
|
|
|
Pre-Boil Wort Size:
|
7.50
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.046
|
SG
|
11.47 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
80.0
|
10.00 lbs.
|
Maris Otter
|
UK
|
1.039
|
4
|
|
8.0
|
1.00 lbs.
|
Pale Chocolate Malt
|
|
1.036
|
200
|
|
4.0
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
|
3.0
|
0.38 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
4.0
|
0.50 lbs.
|
Crystal 60L
|
America
|
1.034
|
60
|
|
1.0
|
0.13 lbs.
|
Crystal 90L
|
America
|
1.033
|
90
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.75 oz.
|
Goldings - E.K.
|
Pellet
|
4.75
|
32.9
|
60 min
|
|
0.25 oz.
|
Goldings - E.K.
|
Pellet
|
4.75
|
1.6
|
20 min
|
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
12.50
|
|
|
Water Qts:
|
15.44
|
Before Additional Infusions
|
|
Water Gal:
|
3.86
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.24
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
154
|
0 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 4.86 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Puree 2 lbs frozen rasberries and put in Secondary.
I also made this recipe with 8 oz of cocoa powder in the boil. Liked it better without.
|
|
Was a hit at the 2007 Summertime Brews Festival.
|
Generated with ProMash Brewing Software |