Recipe/BrewingHub

Raspberry Robust Porter System

Description

When fermentation slows, rack beer onto puree in secondary fermenter. Yeast will again ferment the sugars in the new fruit.

20A Fruit Beer

Overall Compliance: 100.0%

Name	Amount	Color	Potential	% Grist
Gambrinus Pale Malt	11.7 lbs	1.7 °L	38 ppg	75.7 %
Gambrinus Munich Light	1.5 lbs	10.0 °L	37 ppg	9.7 %
Briess Caramel 40L	16 oz	40.0 °L	34 ppg	6.5 %
Dingemans Chocolate	12 oz	340.0 °L	30 ppg	4.9 %
Briess Black Barley	8 oz	500.0 °L	32 ppg	3.2 %
Totals	15.4 lbs		572.6 points	100%

Name: Gambrinus Pale Malt
Amount: 11.7 lbs
Color: 1.7 °L
Potential: 38 ppg
% Grist75.7 %

Name: Gambrinus Munich Light
Amount: 1.5 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist9.7 %

Name: Briess Caramel 40L
Amount: 16 oz
Color: 40.0 °L
Potential: 34 ppg
% Grist6.5 %

Name: Dingemans Chocolate
Amount: 12 oz
Color: 340.0 °L
Potential: 30 ppg
% Grist4.9 %

Name: Briess Black Barley
Amount: 8 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist3.2 %

Totals
Amount: 15.4 lbs
Potential: 572.6 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Golding	1.60 oz @ 5.0 %AA (8.0 AAU)	25.7 (30.0 %)	Boil	60 min
Totals	1.6 oz

Hop: Golding
Amount: 1.6 oz
%AA: 5.0
When: Boil
Time: 60 min

Totals
Amount: 1.6 oz

Name	Attenuation	When
Wyeast 1056 American Ale	75 %	Primary

Name: Wyeast 1056 American Ale
Attenuation: 75 %
When: Primary

Name	Amount	When	Time
Apricot Puree	1.44 qt	Primary	1 min

Name: Apricot Puree
Amount: 1.44 qt
When: Primary
Time: 1 min

Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.