I'm working on a raspberry imperial stout, which has been in the primary for about two days, and I'm looking for some comments...
the recipe i used for the imperial stout base was created by me using a book (Designing Great Beers by Ray Daniels) and computer program (ProMash) at my LHBS as well as advice from the people at my LHBS on things like hop varieties, etc.
the recipe is:
10lbs.(80%) Briess LME-Gold
.5lbs(4%) Crystal 10L
1.5lbs(12%) Roasted Barley
.5lbs(4%) Chocolate Malt
30 min steep at 160deg, 60 min boil
1.5 oz. Galena hops, pellet (12.2 alpha) - 60 min
1.0 oz. Fuggle hops, pellet (4.8 alpha) - 5 min end of boil
american ale yeast
expected OG was 1.081, although I got distracted and forgot to take a gravity reading when I transferred to the primary (rookie mistake, I know), so the gravity reading I took after 24 hours of hard-as-can-be, blow-the-airlock-off fermentation, the gravity was down to 1.067.
I am planning on adding 3lbs. of thawed, pureed, seeded, and pasteurized frozen raspberries to the primary once the original fermentation slows down to the point i would usually rack it over to a secondary.
Comments/questions? I'd especially like any comments or advice on the raspberry addition!
primary: raspberry imperial stout
secondary: IPA, Brown Ale, Belgian Wit
Bottled: Blueberry Wiezenbier
Drinking: Smoked Porter