Red Razzleberry Stout

HAPPY MOTHER'S DAY! My present to my mom is home brewing at home while she is out playing golf. She isn't a fan of the smell and I'm not a fan of golf. So this works out well.

I've started working on my 4th of July brews for the family reunion. I'm doing a Red, White and Blue theme. Today is Red Razzleberry Stout, adapted from Aaron's Above the Rest Homebrewing website.

Ingredients:

• 7 lbs of liquid amber malt extract
• 1 lb of crystal mat (120L)
• 1/4 lb of H.B. Britsh chocolate malt
• 1/4 lb of black patent malt
• 4 lbs of organic frozen raspberries (donated by my Aunt Kirstie)
• 1 tsp of irish moss
• 1 tsp of gypsum
• 2 oz of Northern Brewer hops
• 1 package of Irish Ale yeast

Directions:

1. Steep grains for 30 minutes in 3 gallons of water at 155 degrees F.
2. Remove grains, add gypsum.
3. Add liquid malt and bring to boil.
4. Add 1.5 oz of Northern Hops for 55 minutes.
5. At 30 minute mark - add irish moss.
6. Add .5 oz of Northern Hops for last 5 minutes.
7. Chill wort. Add raspberries and yeast.
8. Ferment 5-7 days.
9. Move to secondary and ferment for an additional 5-7 days.
10. Bottle / keg and enjoy.

Know another get raspberry or stout recipe?