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Willis's Raspberry Stout

2006.07.09: Willis has a quantity of raspberries growing in his yard and an appreciation of good beer, so he asked if I could help him brew up a raspberry stout. I hadn't made a fruit stout before, so I turned to the Cat's Meow 3 Beer Recipe Database. This recipe is based on Finster's Finest Chocolate Raspberry Stout from the Fruit Beer category of the database.


1 lb Crystal malt (60L)
1/2 lb roasted barley
1/2 lb black patent malt
1.5 kg John Bull Dark LME
3 lb Munton's Plain Extra Light DME
1-3/4 oz Northern Brewer hop pellets (3/4 oz old 8.4%AA, 1 oz fresh 6.7%)
1/2 oz Willamette hop pellets
2 lb fresh raspberries
1/2 tsp Irish moss
English Ale yeast (WhiteLabs WLP002)


Put 3 gallons of cold water into brewpot. Put crushed grains into grain bag and place in pot. Heat up to 170F. Remove grains. Add LME and DME. Bring to a boil.

Boil CountdownInstruction
60 minAdd Northern Brewer hops.
15 minAdd Irish moss.
5 minAdd copper cooling coil (to sanitize).
0 minAdd Willamette hops (aroma).

Start up the cooling coil. Cool to 185F. Add raspberries and let sit for about 5 minutes to pasteurize them and hopefully not end up with jelly.

Restart the cooling coil and cool to 70F. (We stopped at 71F.) Transfer everything (trub and raspberries included) to primary fermenter. Pitch yeast starter.

O.G. 1.060
F.G. 1.014

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