Author Topic: Rasins in a Barleywine  (Read 682 times)

Offline stevefry

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Rasins in a Barleywine
« on: July 05, 2016, 02:04:26 PM »
I am getting ready to make a big barrel (used rye whiskey) aged barleywine.  I am thinking of adding a raisin puree, but am not sure where, when, how much to add.  Any input would be appreciated.

Offline ultravista

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Re: Rasins in a Barleywine
« Reply #1 on: July 05, 2016, 02:10:23 PM »
That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.

Offline denny

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Re: Rasins in a Barleywine
« Reply #2 on: July 05, 2016, 03:41:29 PM »
What is it you want to get from the raisins?  That will determine when to add them.
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Offline stevefry

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Re: Rasins in a Barleywine
« Reply #3 on: July 05, 2016, 07:39:20 PM »
I think the some raisin flavor and added sweetness would work with a high ABV malty beer.  The OG is  going to be high enough that I won't need to worry about the fermentables in the raisins.   So, maybe  this answers the question of when to add....the secondary.  How about treating them like a dry hop addition?  How much in a 10gal batch, I guess is a matter of personal taste.  Does 2 lbs seem like a good place to start?

Offline Scot (one T)

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Re: Rasins in a Barleywine
« Reply #4 on: July 05, 2016, 07:46:01 PM »
If you're looking for raisin flavor, add a bit of Special B malt.
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Offline HoosierBrew

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Re: Rasins in a Barleywine
« Reply #5 on: July 05, 2016, 07:47:39 PM »
If you're looking for raisin flavor, add a bit of Special B malt.



My thoughts, too.
Jon H.