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Old 01-04-2007, 10:43 PM   #1
Sep 2006
Pell Lake, Wis.
Posts: 120

The cherry stout recipe in the last BYO mag looked interesting. I also seen a C. stout in the stores ( I think it was a Goose Island) but at $12.00 a 4 pack I still have'nt tasted one yet. Anyone have any imput/ recipes on this beer?

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Old 01-05-2007, 06:54 AM   #2
magno's Avatar
Feb 2006
Austin, TX
Posts: 900
Liked 9 Times on 6 Posts

I made one about a year ago, was gonna do it again this year, but haven yet. I dont have my log around right now, but I think I used about a half pound of bakers chocolate (will use cocoa powder next time) and 2 lbs frozen cherries. Sorry i dont remember the grain or hops bills off hand. I can get them for you later if you like.

I believe there have been a couple other posts about this. You might try a search.

- magno

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Old 01-05-2007, 02:31 PM   #3
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

I bottled my cherry stout 2 days ago. Tastes awesome. The distinct roasty character really complements the tartness from the sour cherries and cranberries. Yum! Thaw out the cherries beforehand if they're prefrozen. Coarsely chop up the cranberries with an immersion blender once you add them to the wort. Make sure that you add the fruit right after flameout, so that the heat can sanitize the fruit before the wort cools.

Cran-Cherry Spring Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 25 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.38
Anticipated OG: 1.055 Plato: 13.58
Anticipated SRM: 32.9
Anticipated IBU: 33.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.047 SG 11.63 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential SRM
23.9 2.00 lbs. Briess LME- Amber America 1.035 9
23.9 2.00 lbs. Pale Malt(2-row) America 1.036 2
17.9 1.50 lbs. Generic DME - Dark Generic 1.044 20
9.0 0.75 lbs. Chocolate Malt America 1.029 350
11.9 1.00 lbs. Generic LME - Weizen Generic 1.035 7
6.0 0.50 lbs. Generic LME - Extra Light Generic 1.035 7
4.5 0.38 lbs. Malto Dextrin North America 1.030 0
3.0 0.25 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
1.00 oz. Northern Brewer Pellet 6.50 31.2 60 min.
0.25 oz. Northern Brewer Pellet 6.50 2.6 20 min.
0.50 oz. Tettnanger Pellet 4.00 0.0 0 min.


WYeast 1968 London Extra Special Bitter


Add Cherries & Cranberries at flameout
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 01-06-2007, 03:30 AM   #4
Nov 2006
Posts: 9

I made a cherry stout a while back. I actually used Northern Brewer kit. Kegged 3 weeks ago. very good. Great mix of flavors. Roasted barley,hops,cherry. Creamy mouthfeel. It got better after 3 weeks kegged, but I almost think natural conditioning in bottles would be better, then cold condition 6 months. next time maybe!

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