4 oz black patent malt
4 oz chocolate malt
4 oz roasted barley
7 lbs dark dme
1 oz chinook hops 12.2 AA 45 min boil
1 oz Mnt Hood 4..1 AA 15 min boil
3 oz Lindt Semi Sweet Chocolate Chips for full 60 min boil
Oregon Raspberry Puree 69 oz can empty into fermentor just before
adding wort.
London Ale Yeast
OG 1060
FG 1010


On Sun, 09 Nov 2003 13:41:37 GMT, Lee Birkett <birkett@ameritech.net>
wrote:
[color=blue]
>In <2bnqqvgeplj29q53mqf08ho0h63iuqiipb@4ax.com> [email]zoothorn_69@yahoo.com[/email]
>wrote:[color=green]
>> I just made my holiday beer a chocolate raspberry stout, using 2oz
>> Lint semi sweet chips an 1 can of Oregon Raspberry Puree.
>> K
>> On Fri, 07 Nov 2003 16:15:27 -0800, Dave Calhoun <dave@colquhoun.com>
>> wrote:
>>[color=darkred]
>>>I'm learning to brew at a friends house and it's time to pick a
>>>christmas recipe. I tend towards darker beers while he likes light to
>>>amber colors from what I can tell. I'd love to get some suggestions.
>>>
>>>Thanks,
>>>
>>>Dave[/color]
>>
>>[/color]
>Please post the recipe, sounds tasty.[/color]