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Old 01-16-2011, 09:44 PM   #1
Dec 2010
Montgomery, AL
Posts: 2

Hi all, someone posted this recipe on another forum and I was wondering if anyone here might know how to "convert" it to extract for me? Or if you can do that at all?
I think it's a recipe that Wayerbacher used to make their raspberry stout, but here it is...

OG 20.6
FG 6.6

Mash into at 144 F for 60minute

Pale 75%
C-55 8%
Carapils 5%
Roasted Barley 5%
Chocolate 3%
Wheat 3%
Black 1%

Boil 90 minutes
IBU: 25 IBU w/ any high alpha bittering hop(not too much so the raspberries show through)
Finish with Fuggles (ditto)

68-70 F

Raspberry addition:
Add after primary fermentation has slowed a bit but it is still able to mix thoroughly and to ferment the added sugars. They can be added earlier (boil), but we found that that caused a much more vigorous fermentation and that the aromas were lost a bit because of that.
We use Aseptic Red Raspberry Puree (Oregon Fruits) at a rate of around 2# per 5 gallon batch.

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Old 01-18-2011, 03:51 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,236
Liked 255 Times on 169 Posts

OG 1.086

C55 - 1.36 lbs
Carapils - .85 lbs (I might drop this since extract beers tend to be less fermentable, and there is debate over whether carapils is converted enough to steep anyway.)
Roasted Barley -.85 lbs
Chocolate - .5 lbs
Black - .17

8.5 lbs of pale/light DME or 10 lbs of pale/light LME

The amount of bittering hops will depend on their AA%, but any recipe calculator can do that easily. Maybe .5 oz of Fuggles in the last 10-15 minutes of the boil.

Make sure to pitch lots of yeast since it is such a big beer (either a starter or a couple packs of dry yeast). The ambient temp will need to be ~5 degrees lower than your target fermentation temp for the first few days since the yeast produce heat as they work.

Hope that helps, good luck.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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