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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sat Feb 26, 2005 7:36 am Post subject: Very Raspberry Somewhat Stout |
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Very Raspberry Somewhat Stout
Ingredients
3.3 lbs John Bull Dark Syrup
3.3 lbs John Bull Light Hopped Syrup
1.5 lbs Plain Dark Dried Malt Extract
1/2 lb Roasted Barley
1/2 lb Black Patent Malt
1 1/2 oz Northern Brewer Hops
1/2 oz Willamette Hops
1 lb crystal malt
8 tsp gypsum
2 pkgs Ale Yeast
3/4 cup of light malt extract for priming
4.5 lbs raspberries (frozen) mashed
Crush roasted barley and malts and put in sparge bag. Immerse bag 1 1/2 gallons of water. Bring to boil and remove malts. Add extracts, gypsum, and Northern Brewer hops. Add Willamette hops for last 5 minutes of boil. Boil 60 minutes then strain out hops, returning remaining liquid to pot. Add mashed berries - they can still be a little frozen. Brought temp back to 170 degrees for 20 minutes to sterilize berries. Pour mixture berries and all into carboy filled with 3 gallons of water.
Add yeast after it cools down to about 70-75 degrees. Leave in primary fermenter for about 14 days. Siphon to a secondary leaving as much of the sediment behind as possible (with the berries this is tough). Let sit for another two weeks then bottle with about 3/4 cup of light malt extract for priming.
Let it age for another two weeks then drink it! It makes a very, very raspberry stout. If you prefer your fruit beers with more beer then fruit, you may want to consider cutting back some on the berries. |
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