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Chocolate Raspberry Stout

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 (Extract6 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


    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


    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.


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



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

chip hosack


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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