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Old 01-08-2008, 02:12 AM   #1
BigNick73
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Default Chocolate Cherry Sweet Stout

Recipe Type: Extract
Yeast: White Labs WLP004
Batch Size (Gallons): 5
Original Gravity: 1054
Final Gravity: 1018
IBU: 36
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10

.25 lbs. Black Roasted Barley
.5 lbs. Chocolate Malt
.25 lbs. Black Patent
5 lbs. Dry Dark Extract
.75 lbs. Lactose
.75 oz. Chinook Pellets
4 oz Cherry Extract
2oz Chocolate (unsweetened)
Yeast : White Labs WLP004 Irish Stout

Boil Volume 3 gallons.
Typical extract recipe soak grains at 155-160 for 20 mins or so.
Add extract, Heat to boil and add hops, boil for 60 mins.

I add 2oz of the cherry, 2oz chocolate and .75lbs lactose at 10-15 mins from end of boil

I add the other 2 oz of cherry at secondary.

I primary 10 days then secondary 10 days should go from around 1054 to about 1018 or so.

This turned out really good. It's got a good cherry nose, and a bit of that bitter bite you get from the roasted grains, but pretty mild and very drinkable. This is also my first recipe and was really surprised to find it turned out so well.

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Primary: Empty
Secondary: Empty
Conditioning: Chocolate Cherry Sweet Stout,Trappist Dubbel, Blonde
Drinking: Irish Red


Last edited by BigNick73; 01-23-2008 at 10:10 PM.
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Old 01-23-2008, 05:23 PM   #2
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I'm making this for my second batch... pretty excited about it.

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Old 03-26-2008, 05:13 PM   #3
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How was the mouthfeel? All around smooth?

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Old 04-12-2009, 03:28 PM   #4
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Giving this one a try....started it last night, and my air lock is bubbling away...smells great. Looking forward to this one

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Old 06-05-2009, 02:07 PM   #5
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It's carbed up, tastes good.
thanks for the recipe

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Old 04-10-2013, 05:00 PM   #6
Bull_Brewer
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I want to try to make 2.5 Gal of this, any advise on scaling? I've only ever made 5 gal batches

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Old 04-11-2013, 10:08 AM   #7
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Weekend project

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