I was fidgiting around the hopville.com site using beercalculus and came across raisins as a fermentable ingredient. This sounds like it might be interesting and I was thinking - how would you extract the fermentable sugars from raisins? Would you add them to the boil or mash them like a grain? I think the flavor might be intersting.
I have some left over hops and a packet of nottingham yeast and I was thinking of something like:
8# two row
2# raisins
.75 oz Saaz @ 60 min
.5 oz styrian goldings @25 min
.5 oz styrian goldings @10 min
.75 oz Saaz @10 min
Nottingham yeast in a carboy for a few weeks.
I have some left over hops and a packet of nottingham yeast and I was thinking of something like:
8# two row
2# raisins
.75 oz Saaz @ 60 min
.5 oz styrian goldings @25 min
.5 oz styrian goldings @10 min
.75 oz Saaz @10 min
Nottingham yeast in a carboy for a few weeks.