BrotherBock

Recipes 

any critiques on this chocolate - raspberry stout? Not sure what yeast to use. Should I finish dry or slightly sweet?

Boil Time: 60 min
Batch Size: 5 gallons
Original Gravity: 1.066
Final Gravity: 1.017
ABV (standard): 6.43%
IBU (rager): 46.94
SRM (morey): 40


Fermentables
10 lb Pale 2-Row 75.5%
1 lb Choc Malt 7.5%
1 lb Rolled Oats 7.5%
0.75 lb Crystal 80L 5.7%
0.5 lb Carafa Special 3.8%

Hops

25 g Nugget 60 min 11
1 oz Fuggles 5 min 4.5

mash @ 154
Rack onto 2lbs of pureed raspberry and 6 oz of cocao nibs

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Red Ryeding Hood Ale

Fire on the Mountain - Smoked Porter

drives_a_bike

Recipes 

I like to use wlp 007, but that's just my preference.

I'm curious to see what others have to say about how to do the raspberry. I just bought a house with a TON of established raspberry bushes. How much to use and what method.

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On Deck: 2013 Riley Mae Super Pale, Xanadu Barleywine and Town Hall Hope and King Scotch
Primary: NB Rebel Rye Porter
Secondary: The Grudge Imperial Stout
Bottled: Pinneywick Double Pale (honey-basil double pale ale)
Bottled: Little Red Hen Graf
Cellaring: Apocalypse Ale 2012

cbehr

Recipes 

That's a lot of nibs in the secondary IMO. I just did a 2.5G batch of choc stout with 4oz choc in secondary.

BrotherBock

Recipes 

Did you feel the 4oz was too much? Was the flavor too dominant. I'm using 6oz for 5 gallons, which is proportionally less than what you used.

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Red Ryeding Hood Ale

Fire on the Mountain - Smoked Porter

cbehr

Recipes 

I'm sorry...I read that wrong, I thought you had 60 oz!!! From what I've read most suggest 8 oz for a 5g batch. It will give you a nice aroma and mild choc taste. Mine is carbing now but I did like the taste at bottling time.