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 170°F. Remove grains. Add LME and DME. Bring to a boil.
|60 min||Add Northern Brewer hops.|
|15 min||Add Irish moss.|
|5 min||Add copper cooling coil (to sanitize).|
|0 min||Add Willamette hops (aroma).|
Start up the cooling coil. Cool to 185°F. 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 70°F. (We stopped at 71°F.) Transfer everything (trub and raspberries included) to primary fermenter. Pitch yeast starter.