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Raspberry Porter
Robust Porter • Extract • 5 gal
everyone loves this one! Excellent raspberry flavor. Great mouthfeel.
January 8, 2009 pm 11:16pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1.0 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.0 lbs
Belgian Special B
Belgian Special B
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6.0 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3.0 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.0 oz
Challenger - 6.3 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1.0 oz
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 32 oz
Oregon rasperries - (omitted from calculations)
Oregon rasperries
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
6 tsp. licorice root and 2 tsp. gypsum @ 60 min. Whirfloc @ 20 minutes. Add 1 can Oregon Raspberries @ 15 min. from end of boil. 3/4 cup priming sugar @ bottling. Needs a bit more rasp aroma. (I intend to add 16 oz. or more Oregon raspberries into secondary) Next time I brew. . . enjoy!
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.016 | |
| Color: | 29.7 SRM | 22 - 35 | |
| Alcohol: | 8.2% ABV | 4.8% - 6.5% | |
| Bitterness: | 21.2 IBU | 25 - 50 | |
Discussion
Truly Amazing!
2009-03-11 9:36pm
I'm a big fan of Southern Tier Raspberry Porter--this was my attempt and it's kind of a draw when it comes to best in category--S. Tier definitely has more aroma but I prefered the more full-bodied taste my version offers. I've brewed this twice and will brew again every fall.
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