.

2003-04-13 Roy's Rasberry Stout

A ProMash Brewing Session Report

Brewing Date: Sunday April 13, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Rasberry Stout


BJCP Style and Style Guidelines
21-0 Fruit Beer,

Min OG: 1.030 Max OG: 1.120   
Min IBU: 12 Max IBU: 50   
Min Clr: 2 Max Clr: 70  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 4.50 Wort Size (Gal): 4.50
Total Grain (Lbs): 12.75      
Anticipated OG: 1.062 Plato: 15.24
Anticipated SRM: 30.2        
Anticipated IBU: 16.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.062 Plato: 15.21   
Actual FG: 1.016 Plato: 4.08   
Alc by Weight: 4.73 by Volume: 6.08 From Measured Gravities.
ADF: 73.2 RDF: 61.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 86 %
Anticipated Points From Mash: 60.17
Actual Points From Mash: 68.60


Formulas Used
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 First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
62.7 8.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs.  Torrified Wheat    1.036 0
5.9 0.75 lbs.  Roasted Barley America 1.028 450
23.5 3.00 lbs.  Raspberry Puree    1.003 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Hallertauer - Freshops 2002 Whole 4.00 16.9 First WH


Yeast



Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 9.75   
Total Water Qts: 10.73 Before Additional Infusions
Total Water Gal: 2.68 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 25 145 145 Infuse 156 10.73 1.10
Alpha Amylase 2 25 158 156 Infuse 211 3.11 1.42
Mashout 15 10 168 168 Direct         

Total Water Qts: 13.84 After Additional Infusions
Total Water Gal: 3.46 After Additional Infusions
Total Mash Volume Gal: 4.24 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 72 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 16
Secondary Temperature: 77 degrees F

Original Gravity: 1.062 SG 15.21 Plato
Finishing Gravity: 1.016 SG 4.08 Plato



Bottling/Kegging Specifics
Bottling Date: Saturday May 10, 2003
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 78 F

Amount In Bottles: 4.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.74 Oz
Amount of Liquid Added: 0.14 Gal



Fermentation Notes
Some temperature fluctuations in the primary. 4/24: Added one can of raspberry puree to the secondary before racking beer over. Added 2 oz raspberry extract at bottling


Tasting Notes
Nice


Notes
3 lbs raspberry puree




Back to main brewing recipe page