Adding Raisin?

Drunkagain · 09-06-2007, 08:41 AM

I think my next beer is going to be a oatmeal stout. I'm wondering if there is any way to get a bit of raisin flavour into it? Oatmeal raisin stout, Mmmmm. Anyway are raisins something that can be added to the boil? Anyone ever used them?

Thanks.

landhoney · 09-06-2007, 09:03 AM

I added them to secondary in a barleywine, I don't think it tastes too strongly of raisin. Not sure about adding to the boil, but this technique worked for me. I think it was 1/2pound in 3 gal. Definitely some dark fruit character, eventhough they were golden raisins, not overpowering. Sounds like it(yours) could be a winner.

Drunkagain · 09-06-2007, 09:40 AM

Quote:

Originally Posted by landhoney

I added them to secondary in a barleywine, I don't think it tastes too strongly of raisin. Not sure about adding to the boil, but this technique worked for me. I think it was 1/2pound in 3 gal. Definitely some dark fruit character, eventhough they were golden raisins, not overpowering. Sounds like it(yours) could be a winner.

How long did you end up leaving them in for? And did you do anything to sterilize them?

Thanks

worxman02 · 09-10-2007, 10:45 PM

An oatmeal raisin stout sounds really good. You could go crazy and bake some oatmeal raisin cookies and use that as a mash and see what happens. I thought of that technique because I recently saw the article about the Pizza beer in Beer Advocate.

Willy Boner · 09-11-2007, 12:12 AM

The crystal 120 should put sort of a raison flavor in your beer, anyway that is how my LBHS described it

landhoney · 09-11-2007, 01:42 AM

Quote:

Originally Posted by Drunkagain

How long did you end up leaving them in for? And did you do anything to sterilize them?

Thanks

I mashed them up a bit, added a little water(not even enough to cover I think, just mixed them around), heated to....? really hot almost boiling for a couple minutes. I left them in at least a couple weeks - I think till they all settled to the bottom. They were golden raisins BTW, failed to mention that. I forget why, I think it was because I saw that clones of raisin d'etre used golden - not sure though. Good luck.

PT Ray · 09-11-2007, 02:06 AM

I used 4 ounces of plain old raisins and 4 ounces prunes in a holiday ale last year, won't be repeating this one.

What I did was dice the raisins and prunes and added them to the kettle at flame out.

I might use raisins again but agree on using golden/white or whatever they are called.

Killinger · 09-11-2007, 02:58 AM

I just brewed a barleywine with golden raisins. I added them in the last 10 minutes of the boil. I read up on this before starting the batch, though, and it seems some suggest adding them, as I did, pureed with some wort towards the end, while others bring them to near-boil temps (to sterilize), cool, and add them in the secondary. I think the latter is how Dogfish does it.

Anyway, the key concept is tannin extraction. The longer the raisin skins are at a high temperature, the more likely you will get astringent tannin flavors (a la red wine).

landhoney · 09-11-2007, 03:23 AM

Quote:

Originally Posted by PT Ray

I used 4 ounces of plain old raisins and 4 ounces prunes in a holiday ale last year, won't be repeating this one.

What I did was dice the raisins and prunes and added them to the kettle at flame out.

I might use raisins again but agree on using golden/white or whatever they are called.

What was the holiday ale like?

delboy · 09-11-2007, 10:21 AM

what about special B malt

100-150 Lovibond; Adds a dark raisin-y character to your beer. Try adding 2 oz to 1 lb per five gallon batch. Indespensible when making darkBelgian "Abbey" style beers, especially Dubbels