Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Black cherry stout, your $0.02 please...
Reply
 
LinkBack Thread Tools
Old 02-28-2006, 09:51 PM   #1
opreska
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 11
Default Black cherry stout, your $0.02 please...

Please give me your 2 cents.....
I just made a dry stout (similar to Guiness). I got the kit from AHS.
Anyway, I'm making this beer for my sister's wedding, and she requested that she wanted a fruity type beer. I suggested a Black cherry stout, she's all for it. Soo, I have the wort fermenting with the yeast, as I type. I just purchased a can of black cherry juice from one of those specialty super markets. On the side of the bottle it says 100% juice. The ingredients say, 100% black cherry juice - no preservatives. The lid says pasturised for your saftey, so I'm assuming I can just pour the juice directly in with the fermenting wort, no boiling, right?
Well, the bottle is 32 oz. I was wondering if anybody had any suggestions on how much I should pour in? The whole bottle, maybe half?
I know stouts already have a strong flavor and I want to have a pretty strong flavor of black cherries, but I don't want it to be over kill on the beer flavor.
Since I'm pretty new to this home brewing, I was wondering if any one could shed some light on techniques I could use? Has anyone tried using pure juice from a bottle that's already been pasturised? Oh, and one more thing, I was thinking about adding some unsweetened coco as well, thought I might make it a Chocolate black cherry stout. Is unsweetened coco the way to go, since beer has so much sugar in it already?

__________________
opreska is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 09:59 PM   #2
opreska
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 11
Default

OH, one more thing, this is for a 5 gallon batch.

__________________
opreska is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 10:39 PM   #3
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 14 Times on 10 Posts

Default

I'd skip the chocolate personally. Stout malts already have a lot of the characteristics of unsweetened chocolate and I think it'll be lost. It's generally better to keep beers simple...something newer brewers inevitably have trouble accepting

I'd use all that cherry juice at least. Why not? It'll ferment and won't be too sweet and to notice the cherry in a stout, you'll need a lot. Cheers

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 10:49 PM   #4
opreska
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 11
Default

Hey,
Thanks for the advice.
Yes, I do agree about the stouts already having chocolate characteristics. That brings up another question, I saw white chocolate powder as well as the regular chocolate coca. Have you ever, or heard of anyone ever using white chocolate powder instead? I thought it might be interesting for a future batch.....White chocolate stout?? White almond chocolate stout??

__________________
opreska is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:03 PM   #5
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 14 Times on 10 Posts

Default

My advice: Definitely don't use white chocolate. It's not even cocoa. White chocolate is made of cocoa butter and sugar. If you use chocolate at all, I'd get a high quality dark, unsweetened chocolate powder like Scharffenberger or Ghiradeli.

People who know chocolate don't even really consider white chocolate a chocolate. It's a sweet, but it's basically sugar and fatty oils. None of the stuff that makes chocolate so groovy. Real chocolate is a drug

Mmmm...chocolate...

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:07 PM   #6
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 14 Times on 10 Posts

Default

Here's a good link on chocolate. Long and short of it is, I don't know what white chocloate would add...it's fats that probably don't dissolve and could go rancid. To get real chocolate character, you want cocoa...not cocoa butter, Cheers

http://ask.yahoo.com/20030106.html

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:14 PM   #7
opreska
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 11
Default And on to Hazelnut.....

Nice, thanks for the info Janx.

Since your on a roll here.
I was also thinking about making a Hazelnut stout this weekend. I'm going to use the same dry stout recipe, but add in some Hazelnut syrup.
The stuff I got was from the same specialty super market. The label says certified organic. Does that mean I have to boil the syrup at 180 degrees for 20 minutes to make it all natural? Then cool to 80 and add to the wort?

Also, the ingredients on the back say:

Organic Evaporated Cane juice,
Purified Water,
Organic Hazelnut Flavor,
Vegetable Glycerine,
Citric Acid

Would any of these ingredients be harmful to my precious beer.

Also, the serving size says 1 Tbsp. 16- Servings per bottle.
Should I just add the whole bottle?

__________________
opreska is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:16 PM   #8
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

I would skip the hazelnut syrup and get some hazelnut extract. You don't need to boil it, just add it at bottling time to taste.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:19 PM   #9
opreska
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Location: San Antonio, Texas
Posts: 11
Default

That's kind of my concern. I tried using extract on a batch a couple of months ago. I added it at bottling time, however, no flavor, zero zilch nada nothing....
I just thought I might try a different approach. Do you still think the syrup would be a bad idea? Would it make the beer undrinkable?

__________________
opreska is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 11:22 PM   #10
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

Syrup is primarily...syrup. It's going to result in another small fermentation that may or may not result in the flavor you're trying to achieve (depending on how much you add). Plus, I'm not really sure how those other ingredients may affect the beer, perhaps not at all.

Extract should definitely do the trick. You may need to add more. If it's good enough Rogue, it should work for us, too!:
http://www.rogue.com/brews.html#hazelnut

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Black Cherry-Concord Wine: Batch #24 jkpq45 Wine Making Forum 25 06-12-2010 07:00 PM
Cherry Stout mkorpal Recipes/Ingredients 4 03-05-2009 06:15 PM
Black Cherry Cider and Oxidation? Georgian Novice2 Cider Forum 2 07-11-2007 12:07 PM
Cherry Stout drummer3 General Beer Discussion 3 01-06-2007 03:30 AM
Cherry Stout ga1ba2 Extract Brewing 13 11-18-2006 04:09 PM



Newest Threads

LATEST SPONSOR DEALS