Here is one I made this past Monday that will be ready for the upcoming Christmas Holiday Season. I used 4 pounds of mixed berries that I bought at Costco - Rader Farms - Blueberries, Raspberries, and Marionberries - that I pureed in my Vita-Mix before adding to the secondary.
This is the first recipe that I formulated myself after reading Ray Daniels Designing Great Beers book. If you are interested in creating and perfecting your own (hopefully) great beers, this is THE book to have.
Recipe / Procedure cut and pasted from a BeerSmith file:
Holiday Porter
Robust Porter
Type: All Grain
Date: 11/13/2006
Batch Size: 5.50 gal
Brewer: GrantLee63
Boil Size: 7.03 gal Asst Brewer: GrantLee63's Assistant
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): TBD Brewhouse Efficiency: 67.0%
Taste Notes: TBD
Ingredients
Amount Item Type % or IBU
11.00 lb Ale Malt Powells (2.3 SRM) Grain 84.6 %
1.00 lb Brown Malt (91.4 SRM) Grain 7.7 %
0.50 lb Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3.8 %
0.50 lb Chocolate Malt (Joe White) (279.2 SRM) Grain 3.8 %
2.00 oz Goldings, East Kent [5.00%] (60 min) Hops 32.5 IBU
0.50 oz Goldings, East Kent [5.00%] (15 min) Hops 4.0 IBU
0.50 oz Styrian Goldings [5.40%] (Dry Hop 7 days)
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: TBD
Estimated Alcohol by Vol: 5.8 % Actual Alcohol by Vol: TBD
Bitterness: 36.6 IBU Calories: 288 cal/pint
Est Color: 36.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 13.00 lb
Sparge Water: 4.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 16.25 qt of water at 168.0 F 153.0 F 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains(about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.4 oz Carbonation Used: -
Keg/Bottling Temperature: 65.0 F Age for: 28.0 days
Storage Temperature: 65.0 F
Notes
11/17/2006 - Racked from primary to secondary over 4 pounds of pureed berries, and a 1/2 ounce of Styrian hops.
This is the first recipe that I formulated myself after reading Ray Daniels Designing Great Beers book. If you are interested in creating and perfecting your own (hopefully) great beers, this is THE book to have.
Recipe / Procedure cut and pasted from a BeerSmith file:
Holiday Porter
Robust Porter
Type: All Grain
Date: 11/13/2006
Batch Size: 5.50 gal
Brewer: GrantLee63
Boil Size: 7.03 gal Asst Brewer: GrantLee63's Assistant
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): TBD Brewhouse Efficiency: 67.0%
Taste Notes: TBD
Ingredients
Amount Item Type % or IBU
11.00 lb Ale Malt Powells (2.3 SRM) Grain 84.6 %
1.00 lb Brown Malt (91.4 SRM) Grain 7.7 %
0.50 lb Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3.8 %
0.50 lb Chocolate Malt (Joe White) (279.2 SRM) Grain 3.8 %
2.00 oz Goldings, East Kent [5.00%] (60 min) Hops 32.5 IBU
0.50 oz Goldings, East Kent [5.00%] (15 min) Hops 4.0 IBU
0.50 oz Styrian Goldings [5.40%] (Dry Hop 7 days)
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: TBD
Estimated Alcohol by Vol: 5.8 % Actual Alcohol by Vol: TBD
Bitterness: 36.6 IBU Calories: 288 cal/pint
Est Color: 36.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 13.00 lb
Sparge Water: 4.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 16.25 qt of water at 168.0 F 153.0 F 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains(about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.4 oz Carbonation Used: -
Keg/Bottling Temperature: 65.0 F Age for: 28.0 days
Storage Temperature: 65.0 F
Notes
11/17/2006 - Racked from primary to secondary over 4 pounds of pureed berries, and a 1/2 ounce of Styrian hops.
