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Chocolate Raspberry Stout
Sweet Stout • Extract • 6 gal
Berry tasty. Higher than average AVB, but no bite. This is great for an evening snack.
February 10, 2008 02:00pm
5.0/5.0 1 rating
Ingredients (Extract, 6 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 4 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
Northern Brewer -4.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Northern Brewer -6.3 AA% pellets; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Willamette -5.0 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1gal
100 % pure raspberry Juice/Puree -(omitted from calculations)
100 % pure raspberry Juice/Puree
- 8oz
Unsweetened Chocolate -(omitted from calculations)
Unsweetened Chocolate
-
Wyeast1728Scottish Ale™
Wyeast1728Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Add Grain Bagg to 2 gallons of 165 degree water and allow temerature to rest down to 122. Raise temerature from 122 to 145 degrees and hold for 45 minutes. remove and rinse grain bag. Add 1.5 gallons water add extracts. add hops on schedule. During last 15 minutes add chocolate, willamette hops, irish moss and vannila bean. When cooled to 80 degrees add raspberry juice and pitch yeast. Frement 6-7 days at 68-72, on day 6 rack to secondary for 7 more days. OG: 1.078 - 1.085 with the juice FG: 1.015 - 1.025
Style (BJCP)
Category: 13 -Stout
Subcategory: B -Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 -1.060 |  |
| Terminal Gravity: | 1.021 | 1.012 -1.024 | |
| Color: | 31.5 SRM | 30 -40 | |
| Alcohol: | 5.7% ABV | 4% -6% | |
| Bitterness: | 37.2 IBU | 20 -40 | |
Discussion
Nice Chocolate finish with berry hints
2008-03-11 10:28pm
This recipe was harder than I thought. After the first week the fermentation slowed way down. I racked to a secondary fermenter and pitched a secondary batch of yeast. I also added 2 quarts of raspberry juice. The fermenation kicked into high gear and after 1.5 more weeks was done. FG was 1.02
?
2008-03-13 12:47pm
would this work with strawberrys
Fruit Question
2008-03-14 12:42am
Yes this should work with just about any fruit. Make sure that your fruit is seedless, unless you want to try filtering between you primary and secondary. If you try it with strawberries, let us know how it turns out. My last batch is going fast and I am going to have to brew something else to spoil my friends.
A little help?
2010-06-22 10:53pm
I plan on brewing this recipe this weekend with cherries, and I have a couple questions for you if you don't mind answering... When and how much vanilla bean and Irish moss to add? I got the Oregon Puree from a homebrew shop, and from the weight to liquid conversion I will need to add about 9 pounds of cherry to this recipe, does that sound correct? Sorry for the NOOB questions, this is my first batch using fruit.
Over the top?
2010-06-28 10:01pm
So I brewed this one but I made a few additions- in addition to using cherries instead of raspberries. I added a pound of honey total chocolate is 24 oz and... half a bottle of sweet sherry. It's bubbling away nicely and I know it's going to be strong but how long should I let it sit in the primary before I move it to the secondary? Hawkr says he added more juice and yeast... anybody think that just more juice would be good or should I add more yeast?
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