The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Cherry Chocolate Stout

Cherry Chocolate Stout

Brewer: Tom Healy Email: tomh51369@yahoo.com
Beer: Cherry Chocolate Stout Style: Foreign-Style Stout
Type: All grain Size: 2.5 gallons
Color:
262 HCU
Bitterness: 23 IBU
OG: 1.078 FG: 1.018
Alcohol: 7.8% v/v (6.1% w/w)
Water: 1 tsp Gypsom, 1/2Boiled Medium tap (hollywood CA) 1/2 Chrystal Gyser (mineralized well water)
Grain: 4 lb. American 2-row
1 lb. American crystal 40L
1 lb. American chocolate
4 oz. German Carafa III
4 oz. Roasted barley
8 oz. Flaked oats
Mash: 75% efficiency
high end protean rest 125˚/ 149˚ to 155˚ Mash
Cocoa mixed with hot water , let cool in fridge overnight , remove fat
Bottled German Cherries Mashed with Pectinaese Added (Google) (not ideal conditions but ok)
Cherry Bodies added to mash.
Leave mash over night.
Boil: 60 minutes SG 1.065 3 gallons
5.3 oz. Cherry Juice/ Sucrose Rendered
7 oz. Cocoa powder (defat)
Add Cocoa, Cherry Juice, and remaining EKG just before knock out.
Yeast EX (old) will be added too.
Hops: .75 oz. Kent Goldings (5% AA, 60 min.)
.25 oz. Kent Goldings (aroma)
Yeast: DRY Danstar Windsor
Log: Mash pH was @ 4.9 to 5.0, OK but with all those nutritious grains the Gypsom is probably not needed to increase pH slightly. Boil very aromatic (choc malt but long boil may elimiunate those nice aromatics)

Recipe posted 04/02/12.