Author Topic: raisins  (Read 3745 times)

Offline hospter81

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raisins
« on: August 28, 2012, 08:16:56 AM »
Hello, on Brew like a monk there is a dark strong belgian recipe that use raisins when boiling is finished...does anybody has used before? any tip? are there some pectin issues do i have to be aware?

thanks!

Offline denny

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Re: raisins
« Reply #1 on: August 28, 2012, 09:13:51 AM »
I've used raisins a couple times.  My method is to wait til the beer has finished primary fermentation, then caramelize the raisins in a super red hot wok.  Deglaze with some beer from primary, add it all to a secondary and rack the beer onto it.  I have also added raisins directly to secondary, but the wok method brings out a lot more flavor.
« Last Edit: August 28, 2012, 09:58:56 AM by denny »
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Offline mabrungard

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Re: raisins
« Reply #2 on: August 28, 2012, 09:25:24 AM »
I've used raisins a couple times.  My method is to wit til the beer has finished primary fermentation, then caramelize the raisins ins super red hot wok. 

Very interesting!  I like it.
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Offline denny

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Re: raisins
« Reply #3 on: August 28, 2012, 09:59:54 AM »
I've used raisins a couple times.  My method is to wit til the beer has finished primary fermentation, then caramelize the raisins ins super red hot wok. 

Very interesting!  I like it.

Also works great with figs!  Herman Holtrop's Rochefort 8 recipe with figs added in done this way is fantastic.
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Offline hospter81

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Re: raisins
« Reply #4 on: August 28, 2012, 10:04:11 AM »
I've used raisins a couple times. 

Thanks!! do you know how much raisins per 5 gallon batch?

Offline denny

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Re: raisins
« Reply #5 on: August 28, 2012, 10:10:08 AM »
I've used raisins a couple times. 

Thanks!! do you know how much raisins per 5 gallon batch?

1-2 lb.
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Offline snowtiger87

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Re: raisins
« Reply #6 on: August 30, 2012, 12:57:48 PM »
I used 2 lbs of golden raisins for a Raison B'Etra "clone' (10 gallons). I pulled out a quart of wort right before knock-out and put that and the raisins in a blender to soak for 15 minutes. I then gave it a couple of quick blender pulses to chop up the raisins a bit, then put it into the primary fermenter. After 2 years the raisin flavor is still evident.

Carmelizing them first is a good idea. Thanks Denny. I will try that next time.
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Offline morticaixavier

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Re: raisins
« Reply #7 on: October 19, 2012, 06:32:08 PM »
Zombie thread!!!!

Denny I am going to add some raisins to the stout that's finishing up primary. Just wanted to check, did you pre-soak the raisins at all before the walk treatment? or just the 'dry' raisins right in the pan?
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Offline jamminbrew

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Re: raisins
« Reply #8 on: October 19, 2012, 06:51:52 PM »
I find that raisins add a bit of sourness to a finished beer. I made a stout, and let it secondary on raisins for 10 days, and it definitely had a sourness to it, that didn't without raisins. Used 1.5 lbs, just threw them in with no prep like Denny. Good flavor. Gonna try it on an old ale soon...
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Offline Mark G

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Re: raisins
« Reply #9 on: October 19, 2012, 07:56:44 PM »
Glad this thread popped back up. I'm brewing an RIS this weekend and plan on doing a parti-gyle with a smaller stout for the second beer. Maybe I'll have to try the raisins in the second beer.
Mark Gres