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?
For a stout my personal choice would be to add some flaked barley.
How much? 10%?
shouldn’t need that much, a couple oz maybe 4