Ingredients:
1 can John Bull MasterClass Irish Stout
1/2 kg dark dried malt extract
125 g roasted barley
2 kg frozen raspberries
250 ml corn sugar (priming)
yeast from kit
Process:
- defrost raspberried
- add crushed barley to cold water and bring to a boil
- as soon as it boils, strain out barley through strainer (repeat once)
- add dry malt then malt from kit
- boil for 15 minutes
- add raspberries to wort, cover pot, and remove from heat
- steep for 15 minutes (in order to pasturize fruit)*
- pour into primary fermentor and add enough cold water to bring mixture to 23L
- leave all fruit in primary fermentor
- pitch yeast when cool
- when transfering to secondary, ensure that fruit is left behind
- proceedas usual with secondary fermentation, priming, bottling etc.
- this beer should improve with age
* Any fruit added to beer should be pastuerized. Boiling the fruit,however, will set the pectin, causing
clarity problems. Boiling can also extract some undesirable characteristics from the fruit and drive
off aroma and flavour. Steeping the fruit for 15 minutes at over 70F should do the trick. Be sure that
the fruit is thawed before adding it so it won't overcool the wort.