Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.013
IBU: 56
Boiling Time (Minutes): 60
Color: 23
Primary Fermentation (# of Days & Temp): 14 days 65f
Secondary Fermentation (# of Days & Temp): 14 days 65f

Honey (Raspberry) Porter

11 pounds Two Row
.5 pounds Honey Malt
.5 pounds Crystal 120
.5 pounds Cara III
.5 pounds Biscuit
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13 pounds total grains

1 ounce Chinook 60 minutes
.5 ounce Chinook 15 minutes
.5 ounce Chinook 5 minutes

Irish moss added to boil at 15 minutes

Bottle primed with 1 ounce corn sugar

1.25 ounce Raspberry Extract added to 3 gallon (or 1/2 the batch)
This beer was mashed at 154F for one hour. I wanted the sweetness of the Honey Malt to carry through. I batched sparged just like Edwort describes for his Haus Pale Ale, except I vorlaugh with a cool-aid pitcher 3 gallons each time to thoroughly rinse the grain bed. Primary was for two weeks and secondary also for two weeks.

At bottling time I bottled about half the batch straight. Then I added 1.25 ounce of raspberry extract and bottled the other half. The straight porter is dark and sweet and not bitter compared to a stout. The hop IBU of 57 was calculated with TastyBrew's calculator, but the hops seem to balance out. Although I am not usually a fruit in beer fan, the half with the raspberry extract in it delicious. I had half a bottle of extract left over from 6 months ago, and decided to try it in half. I will be making a whole batch with all raspberry soon. It is that good!

I bottled 12 22oz plus 3 12oz. bottles straight
12 22oz plus 9 12 oz. with raspberry