This all-grain recipe is a stout made with chocolate and red raspberries from our garden.
This recipe uses White Lab’s English Ale Yeast (WLP002), a dependable, clean yeast for English style ales, stouts and potters.
The raspberries impart fruitiness, but not really sweetness.
Kayla’s Chocolate-Raspberry Stout (Stacked Wood Stout)
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
27.6 IBUs |
27.7135184 |
1.064 |
1.019 |
6.0 % |
|
Actuals |
1.056 |
1.012 |
5.8 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
11 lbs |
88 |
| Caramel/Crystal Malt -120L |
8 oz |
4 |
| Chocolate Malt |
8 oz |
4 |
| Roasted Barley |
8 oz |
4 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
1 oz |
60 min |
Boil |
Pellet |
5 |
| East Kent Goldings (EKG) |
1 oz |
30 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Chocolate |
3.00 oz |
60 min |
Boil |
Flavor |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
| Red Raspberries |
4.00 lb |
8 days |
Secondary |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| English Ale (WLP002) |
White Labs |
67% |
65°F - 68°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
150°F |
75 min |
| Mash Out |
168°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
8 days |
72°F |
| Secondary |
8 days |
70°F |
| Tertiary |
29 days |
32°F |
| Aging |
30 days |
59°F |
Notes
| Bakers chocolate and boiling hops at start of boil. Racked over 4 pouonds of raspberries during secondary. |
Tertiary fermentation was at 70 F despite what the above table may indicate.
We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe. You end up with a dark, rich bread from the roasted barley and chocolate malt.
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