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Old 10-01-2013, 12:14 PM   #1
plankbr
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Default Opinion on Cherry Stout Recipe

Any input wold be greatly appreciated as I am looking to do this for my 'Holiday' brew using 10 lbs. of tart cherries:

Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.056
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.072
Final Gravity: 1.018
ABV (standard): 7.11%
IBU (tinseth): 58.39
SRM (morey): 40

FERMENTABLES:
9.5 lb - United Kingdom - Maris Otter Pale (71.7%)
1 lb - American - Roasted Barley (7.5%)
0.75 lb - American - Chocolate (5.7%)
1 lb - American - Caramel / Crystal 90L (7.5%)
0.5 lb - American - Carapils (Dextrine Malt) (3.8%)
0.5 lb - Flaked Oats (3.8%)

HOPS:
1 oz - Palisade, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 27.11
1 oz - Palisade, Type: Pellet, AA: 7.5, Use: Boil for 30 min, IBU: 20.84
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 5.04
1 oz - Palisade, Type: Pellet, AA: 7.5, Use: Boil for 5 min, IBU: 5.4

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

Pitch yeast, ferment at 68 – 70°F for ten days.
Rack to secondary with 10 lbs. cherries. Age three weeks. Prime with corn sugar, bottle and condition for three weeks or more.
Thanks!

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Last edited by plankbr; 10-02-2013 at 12:26 AM. Reason: Modified Recipe
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Old 10-02-2013, 12:26 AM   #2
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I've never brewed a stout before and was wondering if I'm using too much of chocolate.

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Old 10-02-2013, 12:34 AM   #3
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Nope, 5% chocolate malt is fine. Delicious, in all likelihood.

The cherries look excessive to me though.

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Old 10-02-2013, 12:41 AM   #4
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Thanks! I thought about the amount of cherries, but reading many people's experiences, 5 lbs. never seemed to be enough to bring out any of the cherry flavor.

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Old 10-02-2013, 12:45 AM   #5
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In my limited experience, "bringing out" the flavor is a mixed bag. I've had a number of strawberry ales, for instance, and the only tolerable ones were the very, very subtly fruited beers.

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Old 10-02-2013, 12:48 AM   #6
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I agree with Trail on the amount of cherries. You probably won't need more than 1.5 lbs per gallon at the most. The hops actually look quite excessive to me also. Generally you don't have a whole lot of hop character in a stout, especially one you are putting fruit into. The exception to that would be a very dank and earthy hop. The amount of chocolate malt though is spot on.

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Old 10-02-2013, 12:50 AM   #7
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I am definitely open to modifying the recipe. I thought 1.5 lbs per gallon was for puree (I could be wrong though). What hops would you suggest? This will only be my 2nd AG brew.

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Old 10-02-2013, 01:04 AM   #8
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Fuggle/Goldings/Willamette are traditional!

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Old 10-02-2013, 10:50 AM   #9
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Fuggle/Goldings/Willamette are traditional!
Fuggle and Goldings were ones I was thinking about. I also thought of Perle as a possibility. And if you are just going for bittering Magnum is a great choice as it is very very clean.
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Old 10-02-2013, 12:13 PM   #10
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I would drop the bittering level to around 20-30 IBUs, because your tart cherries will add to that perceived bitterness. I would simply do a 60 minute addition of a UK hop or a clean one like Magnum as suggested before.

I'm fine with the fruit amount. I tend to think of 1 lb per gallon as a minimum, and if you truly want no doubts at all of being a cherry beer, go for it. It may thin it out some, so if you stick with 10 lbs, then I'd recommend upping your flaked oats for more body or keeping your mash temp on the high side.

Whether for eating or brewing, I prefer dried fruit (cutting my additions down to the 1-1.5 lbs per 5 gallon batch range). You might consider replacing some of your fresh fruit with dried cherries for some added character.

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