RECIPES
Mattias’ White Choc Raspberry Ale 3rd Geelong Shootout Speciality
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Pilsner, Malt Craft Export (Joe White) | 80% | |
| Wheat Malt, Malt Craft (Joe White) | 9% | |
| Caramunich I (Weyermann) | 3.5% | |
| Oats, Flaked | 3.5% | |
| Wheat, Flaked | 3.5% | |
| Carapils (Briess) | 2% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Magnum | 20g | 12 % | Boil | 60 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| BIAB Full Body | 68.9° C | 60 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| Belgian Ale Yeast Mangrove Jack's M27 | 1 Pkg | Dry |
Notes:
Mashed high at 69 degrees for 60 mins
Started fermentation at 20 degrees and ramped it up over a month to 28 degrees.
1 kg frozen raspberries thawed added to primary towards end of fermentation
3 mexican vanilla beans (split, chopped and prepared) soaked in spiced rum for 1 week then added to primary towards end of fermentation
125 grams of cacao nibs soaked in spiced rum for 1 week then added to primary towards end of fermentation
10 ml of Bourbon vanilla extract added to keg
200 ml of creme de cacao white added to keg