Recipe - Raspberry Imperial Stout

15 One fourth pound Bulk, light extract
Three fourths pound Roasted barley
Three fourths pound Black patent malt
Three fourths pound Chocolate malt
2 pound English crystal malt
3 Three fourths ounce Bullion pellets (9.6 alpha)
1 One fourth ounce Northern Brewer pellets (6
7 % alpha)
2 ounce Kent Goldings pellets
13 pound Fresh raspberries
4 teaspoon Gypsum
Sierra Nevada yeast
1 cup Corn
Sugar (priming)

This makes 6One half to 7 gallons. This is based on Papazian's recipe from
the Summer 1990 issue of Zymurgy, except that I use more raspberries
than Charlie. Follow his directions, or Email me for directions.

(Directions are pretty standard.) The Bullion hops and Northern Brewer are
used for bittering and are added to the boil. The Kent Goldings pellets
are used for dryhopping. This had a very strong raspberry taste with a
slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste
is accompanied by a sort of astringency or acidity that will supposedly
soften with age. It's still very young for an Imperial stout. Original
Gravity: 1.087 Final Gravity: 1.022

Recipe By : Serving Size:

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip