fruit beer, porter, raspberry porter, all-grain
Source: Paul Timmerman (ptimmerm@ kathy.jpl.nasa.gov)
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.
- 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
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.