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prev next#7:  Raspberry Imperial Stout (Imperial Stout)
Chris Swingley Michael Marchetti 
1-Mar-1991

Recipe (for 5 gallons final volume)

5.0	pounds		Dark Dry Malt Extract
5.0	pounds		Light Dry Malt Extract
1.0	pounds		Crystal Malt, 40L
14.0	ounces		Chocolate Malt
14.0	ounces		Roasted Barley
14.0	ounces		Black Patent Malt
5.0	pounds		Frozen red raspberries
2.0	ounces		Eroica pellet hops, % AA (60 minutes)
0.5	ounces		Eroica pellet hops, % AA (30 minutes)
0.5	ounces		Hallertauer pellet hops, % AA (30 minutes)
2.0	ounces		Cascade pellet hops, % AA (1 minutes)

• Wyeast #1007 (German Ale Yeast), pitched at 80°F

Water

• Davis City water
• 2.0 gallons  water treated with:
• •  Boiled, cooled.

Mash

Sparge

Boil

• Boiled 2.0 gallons for 60 minutes to yield 1.75 gallons wort

Fermentation

• Primary: plastic, 3 days, 80°F, Added cold water to fill fermenter
• Secondary: glass, 32 days, 80°F

Packaging

• Bottled with 0.75 cups dextrose

Properties

Starting Gravity: 1.100	Final Gravity: 1.023
Original Extract: 28.3°plato	Apparent Extract: 5.83°plato
	Real Extract: 10.30°plato
Alcohol: 10.2% by volume	(7.9% by weight)
Apparent Attenuation: 75.5%	Mash Efficiency:
Bitterness: 70 IBU	Color: 85 SRM
BU:SG: 0.70	BV: 1.39

Tasting Notes

• Opened first bottle (20 May): Excellent head. Raspberry aroma, very slight raspberry taste. Slightly sour (raspberry). Medium bitter finish. Overall quite smooth, creamy, rich. Very alcoholic. Quite spectacular -- and only a month and a half down the road!