[hospter81]

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!

[denny]

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.

[mabrungard]

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.

[denny]

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.

[hospter81]

I've used raisins a couple times. 

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

[denny]

I've used raisins a couple times. 

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

1-2 lb.

[snowtiger87]

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.

[morticaixavier]

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?

[jamminbrew]

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...

[Mark G]

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.