Raspberry Stout — Recettes maltées

Fermentation — Top

Top-fermenting yeasts, Saccharomyces Cerevisiae, must ferment at high temperatures, between 16°C and 25°C depending on the strain, or even up to 42°C for the Nordic “Kveik” yeast strains. They ferment more quickly than their cousin and are used to brew beers from the ale family. This is the best-known family of beer and the easiest for a home brewer to make. During fermentation, the yeasts reproduce, consuming oxygen and simple sugars to create alcohol and carbon dioxide. But that is not all: many compounds are consumed, transformed and recreated during this same fermentation, in particular esters and phenols. Esters give fruity aromas while phenols give spicy aromas. Fermenting a beer beyond the temperatures recommended for the strain tends to generate far too many of these compounds, which then become off-flavours. Hence the importance of properly controlling your recommended fermentation temperature. The foam that forms during fermentation (the “krausen”) this time works at the surface of the wort.

Family — Ale

Ales are the oldest beers, produced through « top » fermentation, carried out with the yeast "Saccharomyces cerevisiae", which acts at the surface of the wort and develops at relatively warm temperatures, between 15 and 25 °C. This mode of fermentation encourages the production of complex, fruity and spicy aromas, giving ales a richness of flavour that is readily associated with medieval and modern brewing traditions. Before the invention of refrigeration in the 19th century, all beers were necessarily Ales, as brewers did not have the cold, stable conditions required for other fermentation methods.

Category — Stout

Arguably one of the most popular styles among homebrewers, stouts vary greatly in terms of flavour, degree of roast, and body. There are dry stouts, sweet stouts, high-alcohol stouts, oatmeal stouts, coffee stouts, and much more. What defines the characteristic of a stout is the use of highly roasted malts and/or unmalted barley. The most popular, Guinness Extra Stout, is the perfect example of the Irish dry stout, which uses only pale malt, roasted unmalted barley, and flaked barley; no caramel malt. English stouts, on the other hand, tend to be sweet and include chocolate and caramel malts. Some, in fact, use neither black malt nor roasting. So-called "export" stouts are brewed to a very high gravity, 1.075 - 1.100, with an enormous complexity of flavours, smooth and rich, fruity and quite bitter. Oatmeal stouts derive their silky smoothness from oat flakes. Coffee stouts are a classic since the taste of coffee perfectly complements the roasted character of a stout.

Style — Dry Stout

The dry stout is a black beer with a dry, roasted character, obtained through the use of roasted barley. This emphasis on roasted barley, reminiscent of coffee notes, and a moderate degree of roasted malt aromas define much of the beer's character. Hop bitterness is moderate, with levels ranging from medium to medium-high, balancing the roasted flavours without dominating them.

This beer is often carbonated with nitrogen, which gives it a particularly smooth and creamy mouthfeel, as well as a dense and persistent head. The body of the dry stout is generally light to medium, but the use of nitrogen reinforces the sensation of roundness and smoothness, despite the low alcohol content and the dry finish that are characteristic of this style.

Ingredients

🌾 Malts

Maris Otter Vienna Carafa III Rye Oat flakes

🌿 Hops

Columbus

🧫 Yeasts

Mangrove's Jack - New World Strong Ale M42