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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:07 pm Post subject: Rasberry Pout |
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Brewing Method: Extract
Yeast: Edme 11.5g Ale
Yeast Starter:
Batch Size: 5gal
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color: Black
Extract Efficiency: %
Hop IBU's: 14.2
Boiling Time: 60 Min
Primary Fermentation:
Secondary Fermentation:
Additional Fermentation:
Grain Bill:
3 lbs Dark Euro dry malt
3.3 lbs John Bull Hopped Stout syrup
1/4 lb roasted barley
1/4 lb black patent
1/4 lb crystal malt
2 c rasberries (or up to 1qt)
Hop Bill:
2 oz Willamette 5.0%aa (boil)
1 oz Tettnanger 4.2%aa (finishing)
Mash Schedule:
Steep grains at 150-155f for abt 1 hr,
add extract, syrup and Willamette hops and boil 55 min,
add Tettnanger and boil 5 min,
coll to 180F and add Rasberries - steep to pitching temp and then strain into primary fermenter.
Brewers Notes:
I call this Pout because it falls somewhere between Stout and Porter. I added Rasberries because they grow in my garden and I thought it would be interesting. I have also brewed rasberry beers and left the rasberries in throughout the primary fermentation. This beer came out very smooth and creamy with a slight rasberry hint - it was a big hit at the annual St Paddy's day fest. |
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