Finster's Finest Chocolate Raspberry Stout
stout, fruit beer, raspberry stout, extract
Source: Kinstrey (email@example.com),
What I was brewing I call "Finster's Finest Chocolate Raspberry Stout".
I substituted frozen raspberries for the cherries, and added some baker's
I'm going to try this recipe again, with cherries, because I think the
cherry taste is more agreeable with the chocolate flavor.
After 1 week in the bottle, this brew was overpoweringly raspberry.
No chocolate taste at all. At 2 weeks in the bottle, the raspberry had
really mellowed, and the chocolate came thru. Yummy.
Next time, I'll used 1-1.5 lbs of cherries or raspberries. I'm looking
for just the barest hint of fruit flavor. I may only use 4-6 oz of choc.
also. I'm also looking for a dark-chocolate flavor in the stout, so I'll
have to continue experimenting. Ultimately, I'm aiming for a smooth
stout that has overtones of those Mon-Cherie chocolate-covered
- 3.3 lbs John Bull plain dark extract syrup
- 3 pounds plain dry malt extract
- 1 pound crystal malt
- 1/2 pound roasted barley
- 1/2 pound black patent malt
- 1-1/2 ounce Northern Brewer hops pellets
- 1/2 ounce Willamette hops pellets
- gypsum to create hard water
- 3 pounds frozen raspberries
- 2 packages Edme dry ale yeast
- 1-1/4 cups dry malt extract
- 8 ounces baker's chocolate
Heat 1.5 gal water to 170F. Add grains, cover, and let sit for 30 min.
stirring occasionally. Remove grains. Bring to boil.
Add gypsum, malt extracts, NB hops, chocolate, and boil for 60 min.
Turn off heat. Add raspberries to hot wort (be careful of splashing).
Cover, and let sit for 13 min. Add Willamette hops. Cover, and let
sit for 2 min. Cool wort. Dump entire mess into primary, aerate, and
pitch yeast (I rehydrated it while waiting for the rasp. to steep in wort).
4-5 days in primary. Rack *very carefully* into secondary, to avoid
racking fruit particles.
10-14 days in secondary (I went 14).