Author Topic: Head retention in a raspberry stout  (Read 904 times)

Offline mpietropaoli

  • Assistant Brewer
  • ***
  • Posts: 186
    • View Profile
Head retention in a raspberry stout
« on: January 06, 2013, 07:37:13 PM »
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?
Primary: Common Cider; Xmas FauxCAP
Kegged: Pliny Clone; Rodney's Weizenbock; RIS
Bottled: Putain Biere de Garde; 51 RIS; Glutang Clan Roggenbier
Cellaring: Biere de Mars; Flanders
Planned: Schwarz

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 4178
  • Chepachet, RI
    • View Profile
    • The Hop WHisperer
Re: Head retention in a raspberry stout
« Reply #1 on: January 06, 2013, 09:36:38 PM »
For a stout my personal choice would be to add some flaked barley.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline mpietropaoli

  • Assistant Brewer
  • ***
  • Posts: 186
    • View Profile
Head retention in a raspberry stout
« Reply #2 on: January 07, 2013, 10:28:48 AM »
How much?  10%?
Primary: Common Cider; Xmas FauxCAP
Kegged: Pliny Clone; Rodney's Weizenbock; RIS
Bottled: Putain Biere de Garde; 51 RIS; Glutang Clan Roggenbier
Cellaring: Biere de Mars; Flanders
Planned: Schwarz

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7466
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Head retention in a raspberry stout
« Reply #3 on: January 07, 2013, 10:39:17 AM »
How much?  10%?

shouldn't need that much, a couple oz maybe 4
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce