I am planning on using making a chocolate raspberry imperial stout based off the Northern Brewer imperial stout kit and have some questions.
The modifications I am thinking about are:
1. adding 1# flaked oats and 1# base malt mashed for 1 hr at 152 deg F
2. after fermentation, racking onto 6# raspberries (puree) and 4 oz cacao nibs
3. decreasing bittering hop (kit has 1.75 oz summit at 18 AA) to 1.5 oz due to addition of cacao and fruit which I expect to add bitterness
Questions are:
1. any suggestions re: the decrease in hops - I realize that the added bitterness will be offset somewhat by the added 2# of grains
2. thoughts on the amount of fruit / cacao - would like to have a bit of raspberry flavor come through with just a hint of chocolate to go with some of the stout character
I appreciate any thoughts. I have not ordered my supplies yet, but will probably be ordering next week and brewing April 9 (have a friend coming in from out of state who will be brewing with me)
The modifications I am thinking about are:
1. adding 1# flaked oats and 1# base malt mashed for 1 hr at 152 deg F
2. after fermentation, racking onto 6# raspberries (puree) and 4 oz cacao nibs
3. decreasing bittering hop (kit has 1.75 oz summit at 18 AA) to 1.5 oz due to addition of cacao and fruit which I expect to add bitterness
Questions are:
1. any suggestions re: the decrease in hops - I realize that the added bitterness will be offset somewhat by the added 2# of grains
2. thoughts on the amount of fruit / cacao - would like to have a bit of raspberry flavor come through with just a hint of chocolate to go with some of the stout character
I appreciate any thoughts. I have not ordered my supplies yet, but will probably be ordering next week and brewing April 9 (have a friend coming in from out of state who will be brewing with me)