Elweydoloco
Well-Known Member
Hello all,
I'm thinking of brewing an AG (BIAB) Chocolate Rasberry stout. Below is my grain bill after looking at a few recipes online. Any input is more than welcomed and I would greatly appreciate it.
11lbs 2 row
2 lbs 6 row
1lb Flaked Wheat
1lb Chocolate Malt
1 lb Crystal 40
1/2 lb roasted barley
2 oz Fuggles
4 oz rasberry fruit flavoring
10 oz unsweetened baking cocoa
Safale S-04 yeast
Mash in at 150 for 45 minutes (let me know if you think temp is too high or mash should be raised to 60 minutes) I'm thinking of dropping to 145 don't want to go too high on this one my gut is telling me.
Mash out I'll steep the grains in 170 degree sparge for 10 minutes or so then add to wort mixture.
Full boil 60 minutes
1 oz fuggles at beginning .5 oz for 40 minutes total last .5 oz for 15 minutes.
I'm shooting for OG of about 1.06ish maybe a little less I could boost the 6 row perhaps and take away some 2 row for a little more enzyme action.
Up for debate...
Should I buy rasberries puree them after I blanch them to kill the off yeasts to avoid infection bake in the oven with the chocolate and add all to secondary? If so, how much should I use rasberry wise?
Should I skip the previous idea entirely and add hersheys syrup to the secondary which will restart fermentation obviously and skip the cocoa powder and add the 4 oz rasberry extract?
Thanks guys any suggestions would be appreciated.
I'm thinking of brewing an AG (BIAB) Chocolate Rasberry stout. Below is my grain bill after looking at a few recipes online. Any input is more than welcomed and I would greatly appreciate it.
11lbs 2 row
2 lbs 6 row
1lb Flaked Wheat
1lb Chocolate Malt
1 lb Crystal 40
1/2 lb roasted barley
2 oz Fuggles
4 oz rasberry fruit flavoring
10 oz unsweetened baking cocoa
Safale S-04 yeast
Mash in at 150 for 45 minutes (let me know if you think temp is too high or mash should be raised to 60 minutes) I'm thinking of dropping to 145 don't want to go too high on this one my gut is telling me.
Mash out I'll steep the grains in 170 degree sparge for 10 minutes or so then add to wort mixture.
Full boil 60 minutes
1 oz fuggles at beginning .5 oz for 40 minutes total last .5 oz for 15 minutes.
I'm shooting for OG of about 1.06ish maybe a little less I could boost the 6 row perhaps and take away some 2 row for a little more enzyme action.
Up for debate...
Should I buy rasberries puree them after I blanch them to kill the off yeasts to avoid infection bake in the oven with the chocolate and add all to secondary? If so, how much should I use rasberry wise?
Should I skip the previous idea entirely and add hersheys syrup to the secondary which will restart fermentation obviously and skip the cocoa powder and add the 4 oz rasberry extract?
Thanks guys any suggestions would be appreciated.