LuckyBeagleBrewing
Well-Known Member
One of the bests beers hands down but has anyone been able to clone? I would really like to have that recipe in an all grain version.
Thanks in advance
Thanks in advance
ReverseApacheMaster said:I seem to recall reading that they toss in the raisin at flame out, but I could be wrong.
LuckyBeagleBrewing said:I think Reverse is right but I believe they add so many (Pound per gallon) raisins there is still flavor left after fermentation. I noticed that if I added them at flameout, most of the flavor from the raisins was lost after a month of fermenting. I am going to secondary some raisin to try to get the flavor back in there. When I sampled this last week I could barely detect any raisin and I put them in at last 5 min. Overall though the taste was what I remember without that sort of winy, raisin y flavor. I destroyed 3 previous batches but I think this one has really set the tone for the right batch.
About one year ago I had read a write up on Lost Abbey. The article mentioned how raisins were torched or broiled before adding to the boil/fermenter. The particular style was not mentioned and the article was more an homage to innovation at Lost Abbey/Port Brewing. Hope this might be of some help.
Wouldn't surprise me. Some of the recipes for Lost Abbey beers talk about caramelizing them with port. So there might be something more to the raisins than just tossing in plain ol' raisins.
maddad said:The article mentioned how raisins were torched or broiled before adding to the boil/fermenter.
sfrisby said:This.
There is a YouTube video out there of it being made at the brewery. They take a flamethrower to the raisins before adding the beer.
maddad said:Its a good beer but very sweet. I shared with friends so it went fast. Interesting flavor profile. I need a flamethrower.
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