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Head retention in a raspberry stout

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mpietropaoli:
Had some issues with head retention in my last stout where I added 32oz grade b maple syrup post-fermentation.  Am planning a choc raspberry stout with 4-5lbs of raspberries post-fermentation.  Is it simply a matter of adding some dextrin malt to my mash?  Mash higher to compensate?

erockrph:
For a stout my personal choice would be to add some flaked barley.

mpietropaoli:
How much?  10%?

morticaixavier:

--- Quote from: mpietropaoli on January 07, 2013, 10:28:48 am ---How much?  10%?

--- End quote ---

shouldn't need that much, a couple oz maybe 4

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