The proper use of raisins for beer - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > The proper use of raisins for beer

Thread Tools
Old 11-09-2009, 08:16 PM   #11
JLem's Avatar
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 179 Times on 155 Posts

Originally Posted by Bradinator View Post
Hey thanks everyone for the advice. So the general concenous is either "don't use'em" or "chop'em up and then use them". I like the idea of adding them near the end of the boil.

Quick newb question - What was meant by Converting the oats? How is that different from the specialty grain pre-boil steep?
I'd be concerned with setting the pectin if you boil them for too long. I suppose a couple of minutes may not hurt, but I'd be careful.

As for the oats - steeping them won't do you a lot of good - they need to be mashed to convert the starches into fermentable sugars. If you steep them, all you'll do is add a bunch of starch (i.e. haze) to your beer.
My Hombrewing Blog

My Beer Cellar

Reply With Quote
Old 11-10-2009, 04:10 AM   #12
Bradinator's Avatar
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts

Thanks again. I read up on mashing and I think I may adventure into the partial mash world of beer brewing this weekend. Here is hoping I do not create a disaster that takes like fruit cake... Though I have never eaten fruit cake before so I would only be guessing that its actually awful tasting from all the cartoons I have watched.

Reply With Quote
Old 11-10-2009, 04:56 PM   #13
PT Ray
Aug 2005
Posts: 1,373
Liked 7 Times on 7 Posts

Found my notes when I used the raisins and prunes, 4 ounces of each. For what it's worth I think the prunes were just a bad idea and should have just used a couple ounces of raisins.

Reply With Quote
Old 12-18-2009, 01:43 PM   #14
Dec 2009
Posts: 3

I'm adding raisins to a Brown Ale this weekend, with crossed fingers. I've been soaking a handful or two in rye for a week and they'll get added to the secondary.

Anyone have any experience with or thoughts on this method?

Reply With Quote
Old 12-18-2009, 03:12 PM   #15
Aug 2006
Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts

Originally Posted by JLem
Lastly, try to get raisins that do not contain sulfur dioxide, which is a preservative and could limit the yeast and possibly a sulfury flavor/aroma). Though the amount you are going to add to this brew is small enough that I imagine it would be of little consequence if you can't find unsulfured raisins.
That's the great thing about raisins. If you look at the ingredient lists of most brands, there's only one item: raisins.

Reply With Quote
Old 12-18-2009, 05:45 PM   #16
Ryan_PA's Avatar
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts

I plan to add dried currants to my next beer. My plan is to add them to the secondary fermenter (with brett, lacto and pedio) chopped up. I am not sure if I will just toss them in with no sanitization since a) it is already going to be a wild beer and b) primary ferment is already done - the alcohol should serve as a layer of protection. If anything, I may just soak them in star san for a day or so.

Reply With Quote
Old 10-22-2013, 02:42 PM   #17
Apr 2012
Medford, NY
Posts: 163
Liked 5 Times on 5 Posts

Originally Posted by BigEd View Post
Put the raisins in a cake and use 125g of Special-B or CaraAroma malt in your beer.
Does the Special-B replace the Pale malt or the Caramel/crystal malt called for in the receipe

Reply With Quote
Old 11-23-2016, 01:43 AM   #18
Feb 2012
Posts: 14

I am in the process of making a rye-raisin bread ale. 50% Vienna, 50% rye malt, and 2 lbs of caramelized (15 minute boil) golden raisins right into primary for a 6 gal batch. Bittering hops. WLP036/Imperial Yeast G02 Alt Strain.

About 10 days in it's extremely cloudy and has a pronounced tart flavor. The aroma is deliciously bready, yeasty, and raisiny, but it's almost mouth puckering. I'm not sure if it's the suspended yeast, the raisins, or perhaps a lacto infection. The lack of sour aroma and extreme cloudiness to me indicate the raisins (and the pectin). I know it's a low-flocking yeast, so we'll see after the lagering.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Why raisins? mmb Winemaking Forum 2 12-16-2008 07:10 PM
Is this the proper place to report a stolen beer? Gonefishing General Beer Discussion 14 11-17-2008 10:55 AM
Proper Beer Storage BrooZer General Techniques 8 02-23-2008 12:02 AM
Proper diameter for CO2 and beer lines explosivebeer Bottling/Kegging 4 02-10-2008 04:21 AM
Proper Beer Glasses jzal8 General Beer Discussion 2 06-14-2007 06:36 PM

Forum Jump