Red Dawn Rasp­berry Ro­bust Porter

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.069 FG: 1.016 IBUS: 28 ABV: 7.2%


9.5 lb (4.3 kg) Maris Ot­ter 2 lb (907 g) Munich malt 1 lb (454 g) Cho­co­late rye 1 lb (454 g) Bri­tish Crys­tal 45 8 oz (227 g) Carafa II HOPS & AD­DI­TIONS SCHED­ULE 1 oz (28 g) East Kent Gold­ings [5% AA] at 60 minutes 1 oz (28 g) East Kent Gold­ings [5% AA] at 15 minutes 3 lb (1.4 kg) pureed rasp­ber­ries at end of pri­mary

fer­men­ta­tion (see be­low) 2 tsp pec­tic en­zyme at end of pri­mary fer­men­ta­tion

(see be­low) YEAST Wyeast 1318 (London Ale III)

DI­REC­TIONS Mill the grains and mix with 4.4 gal­lons (16.6 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 minutes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 2.9 gal­lons (11 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 minutes, fol­low­ing the hops sched­ule.

After the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 63°F (17°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 63°F (17°C) for 48 hours, then in­crease the tem­per­a­ture by about 1°F (0.5°C) per day un­til you reach 70°F (21°C) and hold there un­til two days after the com­ple­tion of fer­men­ta­tion. Add the pureed rasp­ber­ries to the pri­mary fer­men­tor (or add to a sec­ondary fer­men­tor and rack beer onto it), dis­solve the pec­tic en­zyme into ½ cup (118 ml) of cool wa­ter and add to beer/fruit. You may no­tice a short sec­ondary fer­men­ta­tion from the sug­ars in the fruit. Wait 7–10 days. At that point, crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to about 2 vol­umes.


There are three recipe ad­just­ments here to ac­count for additional tart­ness/as­trin­gency (which can cre­ate a greater im­pres­sion of bit­ter­ness) from the rasp­ber­ries we’re adding. First, the IBUS are re­duced slightly from the orig­i­nal ver­sion. Sec­ond, the hops ad­di­tions and types are sim­pli­fied so that the hops aren’t com­pet­ing di­rectly with the fruit fla­vor (in­stead of a blend of Bri­tish and Czech hops, it’s just EKG, and the flame-out ad­di­tion is re­moved). Third, the grist has been “cor­rected” to ac­count for the sugar con­tent of rasp­ber­ries (fairly low—it’s roughly the equiv­a­lent of 0.15 lb/68 g of cane sugar) and is some­what de-bit­tered, with a pound (454 g) of cho­co­late rye re­plac­ing a pound of pale cho­co­late and a half-pound (227 g) of Carafa II in­stead of the half-pound of Black Patent (be­ing a de-husked malt, it has a mel­lower fla­vor). These ad­just­ments should help avoid a beer that is too hot, tight, acidic, and/or bit­ter!

In terms of adding fruit, I’m a fan of the “straight into the pri­mary fer­men­tor” op­tion. Rack­ing off of the sed­i­ment will likely do lit­tle to help your beer but could hurt it by ex­pos­ing it to oxy­gen and con­tam­i­nants, so I don’t rec­om­mend it. San­i­tize your fun­nel, puree your rasp­ber­ries, and dump them right on in after pri­mary fer­men­ta­tion ends! At the same time, add your pec­tic en­zyme; 2 tea­spoons is less than rec­om­mended for wine, but wine has a much greater weight of fruit than we’re us­ing here. In truth, even that amount is prob­a­bly overkill. But within a week or so, you should have a re-cleared beer, es­pe­cially after cold-crash­ing! En­joy the bright rasp­berry notes, es­pe­cially in tan­dem with the richer, smoother grain bill you’re us­ing here. The con­trast is won­der­ful!

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