Raspberry Cholocate Stout 
All Grain Recipe
Submitted By: TerryMartin (Shared)
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| Brewer: Terry | |
| Batch Size: 6.00 gal | Style: Fruit Beer (20A) |
| Boil Size: 7.95 gal | Style Guide: BJCP 2008 |
| Color: 56.8 SRM | Equipment: Terry's 60 min |
| Bitterness: 37.1 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 1.46 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 13.53 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 13.53 oz |
Midnight Wheat (550.0 SRM) |
Grain |
3 |
| 13.53 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
| 6.77 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 6.77 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 6.77 oz |
Chocolate Malt (350.0 SRM) |
Grain |
7 |
| 6.77 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 1.50 oz |
Willamette [5.7%] - Boil 60 min |
Hops |
9 |
| 0.50 oz |
Willamette [5.5%] - Boil 45 min |
Hops |
10 |
| 1.00 oz |
Willamette [5.7%] - Boil 30 min |
Hops |
11 |
| 8.00 oz |
Cocoa Powder (Boil 0 min) |
Misc |
12 |
| 1.0 pkgs |
Denny's Favorite 50 (Wyeast #1450) |
Yeast |
13 |
| 6.40 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
14 |
| 4.00 oz |
cocoa nibs (Secondary 15 min) |
Misc |
15 |
| 6.00 lbs |
raspberry puree (Secondary 0 min) |
Misc |
16 |
Notes
pitched about 150 mL of 2nd generation 1450 into a 1.5 L starter, O2 and yeast nutrient. slurry was about 5 weeks old.
brewed 1/11/14.
mash: added 4 g gypsum, 6 g cacl2, 1 g epsom, 3 g baking soda
sparge: 3.5 gypsum, 5.3 cacl2, 0.9 epsom
Ca Mg Na Cl SO4
125 5 22 147 133
First time using new SS fermentor. Measured loss in the fermenter was about 3 quarts, but if you tip it you can get more out.
hit mash temp right at about 154. pH = 5.4
added yeast nutrient & whirfloc. Broke hydrometer, so did not get any gravity readings. Pitched yeast at about 58-60 degrees. First time using 2-stage temp controller and fermwrap. Used it with the heater at 17.8 celsius.
racked 5.5 gallons onto 4 oz nibs soaked for a week in 3 oz raspberry vodka. Dumped it all into fermenter, onto 6.6 lbs of raspberry puree 1/24. Also bottled 6 bombers without the raspberry.This Recipe Has Not Been Rated
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