Raspberry Stout, extract?
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...
Mash into at 144 F for 60minute
Roasted Barley 5%
Boil 90 minutes
IBU: 25 IBU w/ any high alpha bittering hop(not too much so the raspberries show through)
Finish with Fuggles (ditto)
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.