Hi All, below is the recipe for the raspberry stout entered in the club competition and tasted Wednesday night.
Raspberry Stout
19L extract with grain
Ingredients
0.85 kg – Light DME
1.8 kg – Light LME
0.23 kg – 2 Row Pale Malt
0.23 kg – Vienna Malt
0.75 kg – Crystal Malt
0.15 kg – Chocolate Malt
0.45 kg – Roasted Barley
1 once – Molasses
18.5 g – Chinook Hop @ 12.2%
Wyeast 1056 – American Ale
2.4 kg – Whole raspberries (secondary)
Steps
Steep grains in 5.7L water @ 69C/156F for 45 minutes
Sparg with 1.3L of water @ 69C/156F
Add 4L of water to brew pot and bring to boil
Boil 60 minutes
Add hops & DME at beginnings of boil
Stir in LME & Molasses with 15mins left in boil
Cool wort, top up primary to 19L
Aerate & pitch yeast
Add raspberries to Secondary
Note – I used frozen raspberries and racked off the berries to a tertiary after 8 days and let it sit for 7 more days before bottling.
Jarret