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Chocolate Raspberry Delight
Sweet Stout • Extract • 5 gal
A sweet cocao and raspberry brew. First attempt at the style.
August 3, 2007 am 03:26am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 3.3 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 0.25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.0 oz
Cascade - 6.8 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Fuggle - 4.5 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3 oz
Raspberry Extract - (omitted from calculations)
Raspberry Extract
- 6 oz
Bakers Cocao - (omitted from calculations)
Bakers Cocao
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Turned out quite good. Needed to age a couple weeks in bottle for flavors to integrate as there was a definate "piney" bite to it when young. Possibly from the Cascade? Would maybe cut out the black patent next time possibly adding some 120L Crystal in it's place. Plenty of color from the Chocolate Malt and Dark LME.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.024 | |
| Color: | 50.2 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 30.0 IBU | 20 - 40 | |
Discussion
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