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Old 12-16-2007, 07:57 PM   #1
weasle708
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Default want to add fruit

I was out at a bar in malvern pa and had a raspberry stout that was great i can't get it out of my head. I bought a irish stout kit from my LHBS and was wondering if i could add raspberrys to it? has anyone done something like this? how did it tastes? Or does anyone have an extract recipe for this kind of beer?
thanks

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Old 12-16-2007, 08:31 PM   #2
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I'm also going to make a raspberry stout. From what I've researched so far, racking the fermented stout on roughly two pounds of raspberries in the secondary seems to be sufficient. Three pounds was "too much" for one person and one pound was only a "hint of tartness" for another person.

I'm planning to put 3/4 cup of cocoa powder in the secondary with the raspberries to make it a sweet raspberry chocolate stout.

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Old 12-16-2007, 09:24 PM   #3
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Are you going to use an extract kit or do you have a specific recipe?

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Old 12-17-2007, 12:19 AM   #4
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You can add fruit to just about any beer, regardless of the recipe. If you have the vessels, why not rack half of the stout on a pound of berries and have two versions.

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Old 12-17-2007, 01:12 AM   #5
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One thing to remember is if you leave the yeast active, the fruit flavor will diminish after time.

If you kill your yeast off after primary fermentation and then rack onto fruit, the fruit will remain in tact.




Camden tablets are used in most cases...

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Old 12-17-2007, 02:01 AM   #6
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Quote:
Originally Posted by Spyk'd
If you kill your yeast off after primary fermentation and then rack onto fruit, the fruit will remain in tact.
Interesting... with this work with bottling or do you need to force carbonate?
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Old 12-17-2007, 02:12 AM   #7
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Good question and it did not become apparent to me as I keg, until you asked.


After a little research, it looks like you'll want to introduce a nice or neutral yeast variety into your final product to initiate carbonation.


I say, just buy kegs, it's really not that expensive...

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Primary:
Bleach
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Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale
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Old 12-17-2007, 02:18 AM   #8
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Ok let me get this straight: before i rack the stout into the secondary i should kill the yeast that might be left with camden tablets. then pasturize my raspberrys place them in the secondary and rack the beer on top. once this is done how long do i have to wait before i bottle? and then i will have to force carbonate?

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Old 12-17-2007, 02:22 AM   #9
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I usually let my fruit sit for a minimum of two weeks. After than I rack to Cornies and force carbonate.

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Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale
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Old 12-17-2007, 02:43 AM   #10
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Thanks, I'll keep that in mind.

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