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Raspberry Porter
This is your typical high-gravity porter with raspberry puree added.
I've used hops sparingly and a yeast to emphasize the malt so I get a
good chocolate raspberry flavor.
| Brewer: | Adam L. Crawford | Email: | Adam31478@aol.com | |||||
| Beer: | Raspberry Porter | Style: | Robust Porter | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.067 | FG: | 1.016 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | Georgia spring water | |||||||
| Grain: | 1 lb. British crystal 50-60L 1 lb. British chocolate |
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| Boil: | 60 minutes | SG 1.084 | 4 gallons | |||||
| 6 lb. Light malt extract 2 lb. Light dry malt extract |
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| Irish moss @ 15mins. | ||||||||
| Hops: | 1 oz. Challenger (7% AA, 60 min.) 1 oz. Kent Goldings (2.6% AA, 12 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast London ESB | |||||||
| Log: | Add 3lbs. raspberry puree to the primary fermentation | |||||||
| Carbonation: | 1.8 volumes | Corn Sugar: 2.40 oz. for 5 gallons @ 65°F | ||||||
Recipe posted 11/14/06.
