Raspberry Imperial Stout
fruit beer, stout, Russian imperial stout, raspberry stout, extract
Source: Dan Miles (email@example.com)
Issue #483, 8/28/90
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.
- 15-1/4 pounds, bulk light extract
- 3/4 pound, roasted barley
- 3/4 pound, black patent malt
- 3/4 pound, chocolate malt
- 2 pounds, English crystal malt
- 3-3/4 ounces, Bullion pellets (9.6 alpha)
- 1-1/4 ounces, Northern Brewer pellets (6.7% alpha)
- 2 ounces, Kent Goldings pellets
- 13 pounds, fresh raspberries
- 4 teaspoons, gypsum
- Sierra Nevada yeast
- 1 cup, corn sugar (priming)
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.