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**sudbuster** · 09-12-2007, 03:11 AM

hey guys, cold weather coming soon and i've been thinking about doing something unusal. You recipe gurus want to see what you think ? maybe you have brewed something similar. Anyway here it is:

chocolate cherry stout

15 lbs 2 row pale malt
1/2 lb roast barley
1.25lb flaked barley
1lb Special B
1/4 lb chocolate malt
1lb unsweetened chocolate
1 oz Columbus hops 13.5 AA 90 min
1 oz East Kent Golding hops 5.4 AA 15 min
Y1084 starter 2L Irish Ale
4 oz cherry extract at secondary. Secondary in corny using short pickup tube and pressure relief.

Ó Flannagáin · 09-12-2007, 03:40 AM

Looks nice to me, is this a 10gal batch? I've never done a 90min addition, so can't comment on that, but if you know what to expect from that, this recipe looks tasty.

Jekster · 09-12-2007, 10:58 AM

Jamil from www.thebrewingnetwork.com has a podcast on specialty beers which includes a recipe for a chocolate cherry stout. I don't have the recipe on hand, but you might want to listen to this for the recipe as well as technique.

CBBaron · 09-12-2007, 01:26 PM

Quote:

Originally Posted by Jekster

Jamil from www.thebrewingnetwork.com has a podcast on specialty beers which includes a recipe for a chocolate cherry stout. I don't have the recipe on hand, but you might want to listen to this for the recipe as well as technique.

Just listened to this podcast the other day. He says:
Start with a good stout recipe (he uses a Foreign Extra Stout)
Don't use cherry extract or it will taste like cough syrup. He uses 2 cans (6#) of Oregon Fruit cherry puree.
For chocolate he uses Hersey's Coco, less fat than unsweetened chocolate.

I havn't tried brewing this myself so I can't comment on the results.

Craig

garym · 09-16-2007, 12:10 PM

i made this a few months ago. must agree with cb, DONT use extract go with the the puree! i didnt like the ending brew i made with the extract. the chocolate didnt seem to let the full cherry flavor come through.

**sudbuster** · 09-16-2007, 06:51 PM

Thanks for the comments guys, especially the heads-up on the extract not being a good choice. I believe i'll go the puree route. Thanks again.

Cheers

Beerrific · 09-16-2007, 07:06 PM

Someone posted a recipe here a while back that was made from a kit from one of the online stores. It looked really good and sounded good too. Might be worth digging around for.

DavidP · 10-21-2009, 05:32 AM

Old thread back from the dead.. Guys I have a can of Oregon Cherry puree which will be going into a stout sometime soon. I'm wondering what kind of residual sweetness (if any) will remain from their puree? Should I use some lactose to increase the sweetness? I don't want the beer to be too dry.

AlphaPyro · 11-16-2010, 04:24 AM

even bigger revival from the dead.

Taste the beer before you add lactose. If it's too dry a little lactose might not hurt, the problem you could run into is a sour taste.

If you need to bring the sweetness back I'd say liquify some turbinado sugar, about half a cup with a cup of water and pour that in if you keg and keep that beer cold so the yeast doesn't fire up.

Could work.

strangebrew55 · 08-25-2011, 03:52 AM

Anyone brew this yet?