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Raspberry Porter

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Raspberry Porter

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Beer Style: Robust Porter (12B)
Recipe Type: all-grain
Yield: 5 US gallons

Robust Porter

Description:

Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak.

Ingredients:

  • 5 pounds, 2--row pale malt (mash)
  • 1 pound, Vienna malt (mash)
  • 1/2 pound, Munich malt (mash)
  • 1/2 pound, 90 L. crystal malt (mash)
  • 1/2 pound, 20 L. crystal malt (mash)
  • 1 pound, chocolate malt (steep)
  • 1/2 pound, Cara-Pils malt (steep)
  • 1/4 pound, black patent malt (steep)
  • 2--1/2 pounds, Australian light DME
  • 1 ounce, Chinook hops (13.7% alpha)
  • 3/4 ounce, Perle hops (7.8% alpha)
  • 1--1/2 ounce, Cascade hops (5% alpha)
  • Wyeast Irish ale yeast
  • 3 pounds, raspberries

Click to Print Recipe

Procedure:

Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.

Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG.

Source:

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