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Old 04-02-2013, 03:31 PM   #1
slohsandt
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Default Raisin flavor

What is the best way to get a subtle raisin flavor in an oatmeal stout?

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Old 04-02-2013, 03:36 PM   #2
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I get that flavor a lot with Special B malt in the beer. Also some of the darker candy sugars can give raisin and fig types of flavors.

Or you could take some raisins, caramelize them a bit, put them in a bag and add that to your fermenter (or secondary if you're inclined to such things).

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Old 04-02-2013, 03:40 PM   #3
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I'm still working on this one. I'll tell you what way is incorrect-> putting some sterilized (with steam) raisins in a hopsack into the keg of finished stout.

I racked on top of raisins. After keg finished carbing I poured a pint-> first pint was VERY SWEET! A lot of the raisin sugars were suspended right around the raisin sack at the bottom of the keg since it hadn't been shaken.

The second third fourth fifth etc pints were all very yummy as the stout was essentially flowing through the raisins to the beer-out line.

Then one day... it started tasting less great. It started subtle so I thought it could've been my tastebuds or the glass I was using. Maybe just a little bit of a bite to it?

One day later... whole keg tasted nasty. The raisins were beginning to rot in the bottom of the keg, oxidizing everything and giving a seriously funky taste.

So anywho... that's one way NOT to do it. I'm not trying my oatmeal-raisin-cookie-stout again until Autumn so I'd be very interested in hearing if you find success with another method

cheers

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Old 04-02-2013, 03:50 PM   #4
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just found this thread. it's worth reading before you decide on a method of using raisins

http://www.homebrewtalk.com/f12/prop...s-beer-145703/

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Old 04-02-2013, 03:54 PM   #5
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I'll be brewing my breakfast in a bottle tomorrow (Oatmeal Raisin Bacon Coffee Stout). I know it sounds a bit strange, but I have strange taste buds. I have already figured out the degreased, caramelized bacon and cold brew coffee additions in the secondary but I am worried about the raisins making the stout to sweet and overpowering the other flavors. That and I have never really liked the idea of fruit in beer for fear of rotting.

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Old 04-02-2013, 03:57 PM   #6
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Quote:
Originally Posted by Gduck
I get that flavor a lot with Special B malt in the beer. Also some of the darker candy sugars can give raisin and fig types of flavors.

Or you could take some raisins, caramelize them a bit, put them in a bag and add that to your fermenter (or secondary if you're inclined to such things).
I might try the dark candy sugars thank you
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Old 04-02-2013, 04:03 PM   #7
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Quote:
Originally Posted by jotakah
just found this thread. it's worth reading before you decide on a method of using raisins

http://www.homebrewtalk.com/f12/prop...s-beer-145703/
Awesome thank you for the link and I will let you know what I decide and how it turns out.
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Old 04-02-2013, 04:14 PM   #8
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Agree, Special B and Dark Candy Syrup (D or D2).

The thing is, the raisin doesn't come through until at least 3 months in the bottle for me. I was initially disappointed in my Dubbel as I could not taste any raisin. Then it came through rather nicely after some aging.

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Old 04-02-2013, 08:48 PM   #9
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Crystal 120 can also lend a dark fruit, raisin, plum-like flavor. Otherwise agree with Special B and darker syrups (D45, D90, D180).

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Old 04-23-2013, 01:30 AM   #10
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Ok so I went ahead and added raisins to the fermenter because I was planning on aging the beer anyways. 2 days after the addition, I had what appeared to be a white mold on top of the beer. Now I'm kinda scared to do anything. Should I toss the batch and start over or rack it off and then filter to try and salvage it.

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