Raisins... Seriously? In A Dubbel?

[Swinging Beef]

Im at the tail end of reading Brew Like a Monk, and the recipie in there calls for the use of 5oz raisins fer 20 litre to go into the boil.
Really?
What does this do?
Has anyone tried it?
Is it all malakia?

 

[reviled]

Ive got a bottle of Belgian strong 12% which I got off another HB'er, havnt tried it yet, but he used a heap of Sultana's in it, and apparantly its really quite tasty!! I havnt tried it yet cos im ageing it for a few months, but I say why not give it a whirl?

 

[Cortez The Killer]

I always thought that the raisin flavour came from the yeast strain and alcohol strength

Cheers

 

[PostModern]

Dogfish Head put them in their Raison D'Etre and Raison D'Extra

 

[bakkerman]

In Rochefort the combination of Special B and the yeast strain gives a raisin taste.

A bit of oxidation helps as well ;-)

 

[Swinging Beef]

I always thought that the raisin flavour came from the yeast strain and alcohol strength

Me, too. But you know those crazy confused Belgians!

 

[Kai]

Yeah, I'd just use caraaroma. No reason raisins wouldn't be a goer though. Not that much different from adding sugar.

 

[petesbrew]

Im at the tail end of reading Brew Like a Monk, and the recipie in there calls for the use of 5oz raisins fer 20 litre to go into the boil.
Really?
What does this do?
Has anyone tried it?
Is it all malakia?

Quite a few of the dark strongs i've tried taste heavily of sultanas & raisins.
One of the hills brewers made a triple/quadrupel and racked it onto christmas fruit mince. It was beautiful.

Seriously the flavour goes really well.

 

[warrenlw63]

Something else to be mindful of also. Don't they treat raisins with vegetable oil? I know a lot of old style home wine-makers throw in sultanas or raisins for chapitalization (extra fermentables) purposes more than anything.

Warren -