Originally Posted by ultravista
How much of the raisin flavor came through? For the 5 gallon batch, what amount of raisin works best? Can you tell the difference between different raisin types too? Did you go with the puree?
A lot of raisin flavor came through on this. It translates in to almost a wine flavor. I think the two raisins balance each other and picking them out is not really possible. I think the lighter raisins prevent the beer from veering too close to actual wine since they have a much different flavor than the regular purple.
I did puree the raisins with vodka and left them in the secondary for 10 days. That really made a difference in the flavor. Also keep in mind this is batch is 11 gallons so you will have to scale it.
On Tap: Grand Cru Clone, American Barleywine, Super Citrus Wit, Second Chance ESB, Mystery Porter