Raspberry Porter

Classification: fruit beer, porter, raspberry porter, all-grain

Source: Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov) r.c.b., 4/30/92

Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak.

Ingredients:

5 pounds, 2--row pale malt (mash)
1 pound, Vienna malt (mash)
1/2 pound, Munich malt (mash)
1/2 pound, 90 L. crystal malt (mash)
1/2 pound, 20 L. crystal malt (mash)
1 pound, chocolate malt (steep)
1/2 pound, Cara-Pils malt (steep)
1/4 pound, black patent malt (steep)
2--1/2 pounds, Australian light DME
1 ounce, Chinook hops (13.7% alpha)
3/4 ounce, Perle hops (7.8% alpha)
1--1/2 ounce, Cascade hops (5% alpha)
Wyeast Irish ale yeast
3 pounds, raspberries

Procedure:

Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.

Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG.