We have enought homebrewers on this board. It’s time to do a recipe swap. Extract, partial-mash, all-grain…they’re all good. I’ll start:
Primal Scream
Raspberry Imperial Stout
(partial mash)
Mash at 152 degrees for 60 minutes
1 lb. chocolate malt
.5 lb. 2-row
.5 lb. Caravienne malt.
.5 lb. medium crystal
.5 lb. light crystal
.5 lb. dark crystal
.25 lb. Munich malt
Sparge. Add to wort
6 lbs. dark dry malt extract
3 lbs. amber dry malt extract
5 lbs. light honey
2 lbs. dry rice solids
.5 cup lactose
2 oz. Eroica hops for 60 minutes
10 minutes before end of boil, add 8 lbs. pureed raspberries
Pitch Pasteur Champagne yeast when cool. Ferment.
OG - 1.110
FG - 1.040
Heya silenus.
I did a Chocolate Raspberry Stout once in which I didn’t use any raspberries. Instead I primed 5 gallons of it with a bottle of Chambord and then bottled it. my wife and her friends still talk about that beer, I should probably make it again sometime.
My favorite recipe is my cream ale. I call it Zeamays Cream Ale due to the ridiculous amount of corn (Zea mays) in it.
10 US Gallons
Grist:
20 lbs. 6-row
5 lbs Quaker quick grits
1 lb Munich
**
Hops**:
1.5 oz Liberty at 60 min
1.0 oz Sterling at 20 min
1.0 oz Sterling at 5 min
30 minute infusion mash at 154° F
I used to use Manchester dry yeast with this, now I would either use Nottingham or US56, the dry chico yeast.
Cold condition this beer for a month at 40° F and it will be crystal clear and delicious.