Originally Posted by CatchinZs
Care to share the recipe?
It's all grain, but you can convert it probably...looks like I used way more raspberries than I said...
Raspberry Chocolate Milk Stout
5lb Rahr 2-Row
4lb Marris Otter Floor Malt
2lb Wheat Malt
1lb Cara Malt
1lb Crystal 80L
0.5lb Flaked Oats
0.5lb Flaked Barley
0.25lb Black Patent
0.25lb Belgian Chocolate
0.25lb German Black
1oz Perle Hops (60’)
1lb Lactose (add at 45’)
0.5lb Bakers Cocoa (did 2 additions, half at start, half at 15’)
Re-pitched on WLP004 Irish Ale yeast cake from Irish Ale (69-74% Attenuation)
Protein Rest at 122*F for 0:30 (3 gallons of dough in at 137*F)
Mash at 156*F for 1:30 (2.9 gallons at 200*F)
Sparged with 2 x ~2 gallons, total volume at boil start ~7 gallons
Ended up with more than 5.5 gallons, probably closer to 6.5. Put ~5.5 gallons in fermenter on yeast cake, boiled rest and bottled, after 24 hours, put unfermented wort in another carboy and added same volume from other primary. Everything fermented fine and quickly (24 hours)
4/14/07 Racked all of it into a 6-gallon carboy and added 32oz raspberries (frozen organic and steeped at 160*F for 20’).
4/17/07 SG 1.020 (75% attenuation), pronounced bitter raspberry flavor, background chocolate notes, not much mouthy lactose feel as I would expect.
5/2/07 Bottled in 12oz bottles w/ ¾ cup corn sugar. FG 1.020 8% ABV
The bitterness of the raspberry has mellowed a lot with a few months in bottles...if I do this over (which I will) I will probably add 1.5# lactose and use 2 cans of oregon preserves raspberries