Grain Bill:

10lbs Klages 2-row
1 pound Crystal Malt L120 (I went dark cuz I like it that way)
.5lbs roasted barley
.5lbs black patent malt
1-2 teaspoons gypsum to create hard water
3 12oz packages of frozen raspberries
8oz baker's chocolate(unsweetened)
3/4 cup of corn sugar or 1/2 cup of honey(I use honey for bottling)

Hop Bill:

1.5oz Northern Brewer pellets(60 min in boil)
.5oz Willamette pellets(2 min steep after boil)

Mash Schedule:

Bring 3.5 us gallons of water up to temp. of approx. 170F. Add grains and single step infusion mash at 156-158 for 60-90 minutes or until conversion. Sparge with 4-5 gallons 170F to bring volume to 6.5 US gallons. Bring to a boil. Add gypsum, Northern Brewer pellets and chocolate(break into small pieces and add slowly making sure to dissolve each piece). Boil for 60 minutes. Turn off heat and add frozen raspberries. Cover and let sit 13 minutes. Add Willamette pellets and cover and let sit 2 minutes. Cool wort and dump entire contents into primary fermenter. Aerate/Shake the living you know what out of the carboy and pitch rehydrated(put yeast in 90-100F cup of water for 15 min)yeast. After primary fermentation, rack to secondary avoiding fruit particles. Let sit 10-14 days in secondary then bottle with 3/4 cup corn sugar or 1/2 cup of honey boiled in 1 cup of water for five minutes.

Brewers Notes:

This is a derivation of the extract recipe for Finster's Finest Chocolate Raspberry Stout found in the Cat's Meow Recipe Database. It tasted fantastic after 2-3 weeks in the bottle. I had a friend who saved a bottle for two years and it was even better than I remembered. The raspberry had faded significantly but was still detectable and delectable. This has a rock hard head and one hell of a kick. YOU HAVE BEEN WARNED! ENJOY!