Raspberry Stout

dhempy · Post by **dhempy** » Wed Jun 11, 2008 7:37 am

Gonna brew a stout today ... probably the Oatmeal stout from last year's state fair comp and I'm thinking of trying an experiment .. that is, adding a can or raspberry puree (I'm only going to do 5 gallons).

So the question is, when to add? My first notion was in secondary ... racking onto the puree out of primary. I've seen additions from late boil to secondary ... but thinking like Oskar, it seems to me that boiling would drive off the aromatics.

Thoughts / comments?

Dan

bwarbiany · Post by **bwarbiany** » Wed Jun 11, 2008 7:43 am

I did a raspberry wheat last year. I added the syrup to secondary. Adding it earlier may drive off aroma, as you state.

dhempy · Post by **dhempy** » Wed Jun 11, 2008 7:45 am

How did your stout turn out Brad?

Dan

bwarbiany · Post by **bwarbiany** » Wed Jun 11, 2008 8:19 am

Which stout? The raspberry was for a wheat.

It turned out okay, but was a bit astringent (partly due to very high carbonation). Did well at the OC Fair, but then it was in a category with only 4 other beers...

dhempy · Post by **dhempy** » Wed Jun 11, 2008 9:00 am

Doh ... read it too fast ...

I'm heating strike water now ... looks like I'll go for a secondary addition.

Dan

backyard brewer · Post by **backyard brewer** » Wed Jun 11, 2008 9:35 am

Add the puree after primary fermentation has slowed. It's a canned product and sterile so no worry of contamination. The primary fermentation can even drive off the aromatics as they are scrubbed by the C02.

dhempy · Post by **dhempy** » Wed Jun 11, 2008 10:15 am

Yeah .. I was thinking I'd rack onto it out of primary...probably 4 -5 days after initial pitch.

Dan

dhempy · Post by **dhempy** » Sun Aug 17, 2008 9:42 pm

Tasted the Raspberry Stout tonight ... a full can of puree gives a pretty big raspberry flavor. Looking forward to getting feedback this weekend!

Dan