Yeah another request brew. Actually another stout liquor but this time different. Daughter in law wants a raspberry forward imperial brew to be froze, strained, be rather strong, no caramel taste and very little bitter. So I was thinking 20 lb Rahr 2 row 1 lb L10 15 lb of raspberry’s in secondary no idea on hops or proper yeast. I’d appreciate any ideas.
I know little to nothing about fruited eisbock, but there are some very good BA reviews of a Raspberry Eisbock from Kuhnhenn Brewing. Maybe reach out to Kuhnhenn at https://kbrewery.com/contacts/ and see if they'd willing to share some nifty tips? (their website took a loooong time to load)
Does your daughter in law enjoy strong dark beers (e.g., RIS)? I discussed in a past New Beer Sunday thread a beer from Cape May Brewing that was a RIS brewed with blueberries. I enjoyed that beer: https://www.beeradvocate.com/community/threads/new-beer-weekend-2.644491/#post-6985371 I would think that a RIS 'accented' with raspberries would also be an enjoyable beer as well. Cheers!
Yep she does, but she now wants the beer or solud, spelling, to be red and wants no roast or Carmel notes, thus the proposed grain bill. Beer looks nice.
Well, if color/appearance is the 'driver' maybe add some (or all?) Bestmalz Red-X malt to the grain bill. Stone Pataskala Red X IPA was brewed using Bestmalz Red-X malt: Double down on the red? Cheers!
Jack beat me to it. According to the description on MoreBeer, BestMalz RedX "If used at 100% of the grist, it creates a beer with an intense red color." @Jasonja1474 brewed the Pataskala Red X IPA, which had 93% BestMalz RedX. He might be able to say whether his beer had a caramel character.
Thank you guys, I’m gonna look at the red X. jack, she still wants the booming raspberry flavor so the 15 lbs of berrys is still on, or that is, still growing. I use Nottingham yeast a lot which is pretty neutral. Seems like buttering will be the final step.maybe Perl’s or a hop mild like that.
Is the beer going to lean toward sweet, or dry? Well.....it might go nicely with some toasty malt character and the raspberry.
Snipped from Beer & Brewing (byline Thomas Shellhammer) "Cohumulone and humulone levels vary between roughly 20% and 50% of total alpha acids, depending on variety, whereas adhumulone levels tend to be fairly constant across varieties, at about 10% to 15% of alpha acids. Pre- and posthumulone, on the other hand, play only minor roles. Most hop analyses will specifically show a cohumulone percentage. This is because brewers believe iso-cohumulone contributes a rougher, harsher quality of bitterness than other iso-alpha acids." Warrior and Magnum are both around 25% cohumulone, per Hopslist.
This is 100% RED X malt. I was hoping for more red so you may want to add something else to get it as red as the Stone picture indicates. As far caramels in the taste I did not get any. It is very plain and bready if that describes it lol. Although I did a huge hop bill so maybe that had a lot to do with grain being hidden. If I did the Stone beer again I’ll add some other malts to it probably.
NHC bronze winner in 2018 used 1.5 lbs raspberry in a 1.068 chocolate raspberry milk stout. https://www.homebrewersassociation.org/homebrew-recipe/miss-mos-chocolate-raspberry-milk-stout/ You might be using double the malt for an imperial, but 10x the raspberries still seems like a ton.
Yeah, it NOW sounds like a bit much, but one needs to remember that this first recipe was created late at night after/during/ some time while in the middle of one of my parties. So I figured it is best to consult Brewers, not celler crashers on the real recipe.
