Best way to create a raisiny taste?

[Wayneslucky8]

Howdy Everyone! I have been looking over posts here for what I am looking for but maybe I am not looking far enough back in time, not seeing what I am looking for. I am wanting to brew a baltic porter with a slight raisin-like taste. It had been suggested to me a long time ago by a couple of people that adding small amounts of raisins before bottling will work, somebody suggested using prune juice, and another had suggested using specific grains/malts such as Special B. Has anyone brewed a porter with a raisin-like taste before, if so what did you use to get that flavor? Thanks in advance!

 

[FloppyKnockers]

Add raisins.





.

 

[lowtones84]

Dark brewing sugars can sometimes give a raisiny flavor, though I've also heard of adding raisins simmered or de-glazed with red wine.

 

[tagz]

Careful with Special B. I brewed a dubbel and used 5%, it drowned out everything else. Plus I would say it was more of a burnt raisin than a sweet raisin.

 

[BigEd]

Special-B or a similar malt like CaraAroma is your best bet, IMO, but as was suggested above don't overdo it. About 2-3% is enough. This isn't going to give you a taste like chewing on a handful of raisins but more of a deep, background flavor of dark, dried fruit.

 

[Calichusetts]

Just did a barleywine with raisins, dates and figs. Really strong dark fruit profile. Love it. I added them at flameout and just steeped for 20-30 minutes. Most people will add it to a secondary.

 

[MeAndI]

Crisp has a grain, English Extra Dark Crystal Malt, that is similar to a Crystal 120 Malt but has a slightly stronger dark fruit character.

 

[Cyclman]

Dark Candi Sugar can add raisin flavors. Big fan.

 

[Big Monk]

Try D180 and Special B.

 

[drainbamage]

Crystal 120L or D180 candi sugar. Or raisins.