Firework Red Raspberry Stout
HAPPY (day after) MOTHER’S DAY! My present to my mom last year was home brewing at home while she is out playing golf. She isn’t a fan of the smell and I’m not a fan of golf. So this works out well.
I’ve started working on my 4th of July brews for the family reunion. I’m doing a Red, White and Blue theme. Today is Red Razzleberry Stout, adapted from Above the Rest Homebrewing website. I named this beer “Firework Red Raspberry Stout.
Ingredients:
- 7 lbs of liquid amber malt extract
- 1 lb of crystal mat (120L)
- 1/4 lb of H.B. Britsh chocolate malt
- 1/4 lb of black patent malt
- 4 lbs of organic frozen raspberries (donated by my Aunt Kirstie)
- 1 tsp of irish moss
- 1 tsp of gypsum
- 2 oz of Northern Brewer hops
- 1 package of Irish Ale yeast
Directions:
- Steep grains for 30 minutes in 3 gallons of water at 155 degrees F.
- Remove grains, add gypsum.
- Add liquid malt and bring to boil.
- Add 1.5 oz of Northern Hops for 55 minutes.
- At 30 minute mark – add irish moss.
- Add .5 oz of Northern Hops for last 5 minutes.
- Chill wort. Add raspberries and yeast.
- Ferment 5-7 days.
- Move to secondary and ferment for an additional 5-7 days.
- Bottle / keg and enjoy.
Know another great raspberry or stout recipe?
Why did they want the fruit in the primary? Wont the sugars be eaten up by the yeast vnd wouldn’t you want to put some in the secondary as well?
Definitely something to consider. Personally, I’ve thought of adding some fruit during secondary but I don’t like having to filter after that. You could still definitely taste the raspberry in the finished bottle which is all I really care about.
I guess you could also boil up some fresh rasps in water to make a syrup type to add in like a fruit extract…they make some fine mesh bags into which you could put the fruit that would help with the filtering.
That might also work. Haven’t tried it though. Seems messy!
Looks yummy!
It was! Hopefully I can figure out how the do the Harpoon Raspberry UFO next.