| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
English |
Fruits |
1 |
Servings |
INGREDIENTS
| 15 1/4 |
lb |
Bulk, light extract |
| 3/4 |
lb |
Roasted barley |
| 3/4 |
lb |
Black patent malt |
| 3/4 |
lb |
Chocolate malt |
| 2 |
lb |
English crystal malt |
| 3 3/4 |
oz |
Bullion pellets (9.6 alpha) |
| 1 1/4 |
oz |
Northern Brewer pellets (6 |
| 7 |
|
% alpha) |
| 2 |
oz |
Kent Goldings pellets |
| 13 |
lb |
Fresh raspberries |
| 4 |
ts |
Gypsum |
|
|
Sierra Nevada yeast |
| 1 |
c |
Corn |
|
|
Sugar (priming) |
INSTRUCTIONS
This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from
the Summer 1990 issue of Zymurgy, except that I use more raspberries
than Charlie. Follow his directions, or E-mail me for directions.
(Directions are pretty standard.) The Bullion hops and Northern Brewer are
used for bittering and are added to the boil. The Kent Goldings pellets
are used for dry-hopping. This had a very strong raspberry taste with a
slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste
is accompanied by a sort of astringency or acidity that will supposedly
soften with age. It's still very young for an Imperial stout. Original
Gravity: 1.087 Final Gravity: 1.022
Recipe By : Serving Size:
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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