Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Raspberry Stout, extract?

Reply
 
LinkBack Thread Tools
Old 01-16-2011, 08:44 PM   #1
Kilhd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Montgomery, AL
Posts: 2
Default Raspberry Stout, extract?

Hi all, someone posted this recipe on another forum and I was wondering if anyone here might know how to "convert" it to extract for me? Or if you can do that at all?
I think it's a recipe that Wayerbacher used to make their raspberry stout, but here it is...


OG 20.6
FG 6.6

Mash into at 144 F for 60minute

Pale 75%
C-55 8%
Carapils 5%
Roasted Barley 5%
Chocolate 3%
Wheat 3%
Black 1%

Boil 90 minutes
IBU: 25 IBU w/ any high alpha bittering hop(not too much so the raspberries show through)
Finish with Fuggles (ditto)

Fermentation:
68-70 F

Raspberry addition:
Add after primary fermentation has slowed a bit but it is still able to mix thoroughly and to ferment the added sugars. They can be added earlier (boil), but we found that that caused a much more vigorous fermentation and that the aromas were lost a bit because of that.
We use Aseptic Red Raspberry Puree (Oregon Fruits) at a rate of around 2# per 5 gallon batch.

__________________
Kilhd is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2011, 02:51 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,037
Liked 139 Times on 97 Posts
Likes Given: 64

Default

OG 1.086

Steep:
C55 - 1.36 lbs
Carapils - .85 lbs (I might drop this since extract beers tend to be less fermentable, and there is debate over whether carapils is converted enough to steep anyway.)
Roasted Barley -.85 lbs
Chocolate - .5 lbs
Black - .17

8.5 lbs of pale/light DME or 10 lbs of pale/light LME

The amount of bittering hops will depend on their AA%, but any recipe calculator can do that easily. Maybe .5 oz of Fuggles in the last 10-15 minutes of the boil.

Make sure to pitch lots of yeast since it is such a big beer (either a starter or a couple packs of dry yeast). The ambient temp will need to be ~5 degrees lower than your target fermentation temp for the first few days since the yeast produce heat as they work.

Hope that helps, good luck.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Raspberry Imperial Stout Help zacjohnson252 Recipes/Ingredients 4 01-23-2013 02:56 AM
Chocolate-Raspberry Stout barnes Recipes/Ingredients 5 01-10-2013 02:17 PM
Chocolate Raspberry Stout jpass00 Recipes/Ingredients 7 03-19-2009 01:50 PM
Raspberry extract Q westerntrout Recipes/Ingredients 2 01-20-2009 01:21 AM
Raspberry Extract brewmebaby Recipes/Ingredients 2 02-27-2007 10:06 PM