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.
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.
What is it you want to get from the raisins? That will determine when to add them.
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?
If you’re looking for raisin flavor, add a bit of Special B malt.
My thoughts, too.