Chocolate Rasberry Stout
A ProMash Recipe Report
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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34.00
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|
|
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Anticipated OG:
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1.084
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Plato:
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20.25
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Anticipated SRM:
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51.7
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|
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Anticipated IBU:
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73.9
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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90
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Minutes
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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70.6
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24.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
|
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2.9
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1.00 lbs.
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Crystal 55L
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Great Britian
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1.034
|
55
|
|
2.9
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1.00 lbs.
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Munich Malt
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Great Britain
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1.037
|
6
|
|
3.7
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1.25 lbs.
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Black Barley Malt
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America
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1.027
|
467
|
|
3.7
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1.25 lbs.
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Black Patent Malt
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Great Britain
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1.027
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500
|
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2.9
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1.00 lbs.
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Chocolate Malt
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Great Britain
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1.034
|
187
|
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2.9
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1.00 lbs.
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Chocolate Malt
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America
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1.029
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397
|
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2.9
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1.00 lbs.
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Wheat Malt
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America
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1.038
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2
|
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1.5
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0.50 lbs.
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Flaked Barley
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America
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1.032
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2
|
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5.9
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2.00 lbs.
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Flaked Oats
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America
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1.033
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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|
2.50 oz.
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Goldings - E.K.
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Pellet
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4.75
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22.7
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60 min
|
|
1.00 oz.
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Cascade
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Whole
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5.75
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10.0
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60 min
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|
1.00 oz.
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Hallertauer
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Pellet
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4.00
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7.6
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60 min
|
|
2.00 oz.
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Goldings - E.K.
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Pellet
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4.75
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9.3
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30 min
|
|
1.00 oz.
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Goldings - B.C.
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Whole
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4.75
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8.3
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60 min
|
|
1.00 oz.
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Galena
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Pellet
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13.00
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12.7
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30 min
|
|
2.00 oz.
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Goldings - E.K.
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Whole
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4.75
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3.3
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10 min
|
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Amount
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Name
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Type
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Time
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0.20 Oz
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Licorice Root
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Spice
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5 Min.(boil)
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16.00 Oz
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Non-Sweet Bakers Chocolate - Hersheys
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Other
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0 Days(boil)
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WYeast 1084 Irish Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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Magnesium(Mg):
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0.0 ppm
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Sodium(Na):
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0.0 ppm
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Sulfate(SO4):
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0.0 ppm
|
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
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Mash Type:
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Single Step
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|
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Grain Lbs:
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34.00
|
|
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Water Qts:
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42.50
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Before Additional Infusions
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Water Gal:
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10.63
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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155
|
90 Min
|
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Mash-out Rest:
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168
|
10 Min
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Sparge:
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168
|
30 Min
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Total Mash Volume Gal: 13.35 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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5.85 PH prior to mash. Enghlish pale should be 1/2 Morayfirth, 1/2 Munton. Black barley should be unmalted. For chocolate malts use Beeston if available. Add 300 ML Colonial Club Black Raspberry Liquor per 5 gallons (42 proof). Add 1 tbsp gypsum
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This scored 49.5 out of 50 at the state fair.
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Generated with ProMash Brewing Software |