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Monster Media 1993 #2
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STOUT.REC
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1993-07-10
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RED RASPBERRY IMPERIAL STORM TROOPER STOUT
This recipe is based "loosely" on B. Burch's Imperial Stout Framboise
that won a first in the nationals last (1990) year. I "improved on his
efforts by using a more grain/less extract, increased the total amount
of raspberries (and how they are added), and slightly increased the hop
bitterness to compensate for the increased "sweetness" or unfermentable
dextrines. Please let me know if you try a batch, I would like to
"trade" samples!
3.25 gallons net
5 lbs. Munton & Fison 2-row Pale Malt
1 lb. Domestic Munich Malt
1 lb. Domestic Vienna Malt
4 oz. 80L Crystal
2 oz. 60L Crystal
2 oz. 10L Crystal
3 oz. Black Patent Malt
5 oz. Roast Barley
5 oz. Chocolate Malt
2 lbs. Dry Rice Solids
1 lb. Extra Dark Dry Malt Extract (DME)
1 lb. Dark DME
8 oz. Malto-Dextrine Powder
7 oz. Dark Brown Sugar
44 oz. Fresh Red Raspberries (32 oz. in primary, balance in secondary)
.5 oz each Erioca & Galena hop pellets (boiled 60 minutes)
.5 oz. Northern Brewer Pellets (boiled 30 minutes)
.25 oz. Chinook Pellets (boiled 30 minutes)
1 oz. Fuggles Pellets (boiled 30 minutes)
.5 oz Fuggles Pellets added at end of boil
.5 oz each Bullion & Fuggles (dry hopped in secondary with 2nd addition
of red raspberries)
Wyeast # 1098 (Whitbread) ale culture in primary (this fermented the
wort to 1.049 in 4 days @ 65 degrees)
Pastuer Champagne yeast added @ racking to secondary
Original Gravity 1.115 10/19/91
1st Racking Gravity 1.049 10/23/91
2nd Racking Gravity 1.024 11/04/91
Terminal Gravity 1.020 11/08/91
All grains were mashed per Papazain upward step infusion mash in TCJOHB,
only the first runnings were collected***NO SPARGING***. To this the
remaining DME, dark brown sugar, and rice extract were added and total
quantity of liquid was brought up to five gallons. The wort was boiled
for one hour BEFORE the first additions of hops (total two hour boil).
The long boil brings the total to aprox. 3.5 gallons, you loose about a
quart when racking to the secondary. The wort is force chilled and the
raspberries added to the secondary. Proceed as usual from this
point...do not bottle until complete!
Please send me a bottle.
David R. Pierce
Master Homebrewer
President, Louisville Area Grain And Extract Research Society(LAGERS)