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Old 05-07-2012, 04:56 PM   #1
magno
 
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Feb 2006
Austin, TX
Posts: 900
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: cake from prev. batch   
Batch Size (Gallons): 5   
Original Gravity: 1.087 (corrected)   
Final Gravity: 1.023   
IBU: ~40   
Boiling Time (Minutes): 90   
Color: Black   
Primary Fermentation (# of Days & Temp): 4 days @ 74*F   
Additional Fermentation: buld aged ~2 months   
Secondary Fermentation (# of Days & Temp): 10 days @ 74*F   
Tasting Notes: The chocolate and cherry flavors blend well together and with the roasted malt.   

10 lbs Pale Malt
0.75 lbs Crystal 90L
1 lb Roasted Barley
0.5 lbs Chocolate Malt
1.125 lbs Oatmeal (1 small tin, use the 1 min. oats)
0.5 lb Rice hulls
0.5 lb Cocoa powder (in mash)

72 fl.oz. organic cherry juice concentrate (SG = 1.240, added to secondary)

0.25 lb Cocoa powder (added to secondary)
2 Vanilla Beans sliced down the center and suspended in the fermenter with fishing line. In the past I have used vanilla extract added at bottling instead.

.75 oz Bravo Hops (pellet, 11.3%AA) 45 min
.5 oz East Kent Golding Hops (whole, 6.3%AA) 30 min
.5 oz East Kent Golding Hops 10 min

Mashed first group of ingredients (Pale Malt --> 0.5 lb cocoa powder) 45 min. in 4 gal water at 157*F. 1/2 gal mash out and 4 gal sparge. Boiled and added hops per recipe. Produced 4.5 gal at 1.069.

Fermented 4 days, then added cherry juice concentrate. Fermented 10 more days, then racked and added vanilla beans. Bulk aged 55 days before bottling.

__________________________________________________ _____________

I have made versions of this recipe four times, learning from mistakes made in the first two batches before hitting on using the cherry juice concentrate. The third and fourth versions were pretty similar.

The concentrate contributes a bunch of fermentable sugar, and the cherry flavor is much more prominent than when I have used whole fruit in the past.

Adding the cocoa to the mash seems to infuse the beer with a "deeper" chocolate flavor than I have gotten when I added it to the secondary. The addition at the secondary gives a different quality.

This beer ages very well; the last bottle of the previous batch was opened alongside one of the first bottle of this years.


__________________
Planning: New brewery at new house!!

Primary: Barley Wine

Secondary: Red Ale, Pale Ale

Conditioning:

Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout

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Old 05-07-2012, 08:41 PM   #2
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,258
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This sounds interesting and tasty. Where do you get the cherry juice concentrate and have you tried it with something like raspberry as well?



 
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Old 05-11-2012, 03:18 PM   #3
jrg42
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Jun 2011
Dallas, TX
Posts: 32
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thinking about brewing something similar this weekend.

Did you use a 'tart' cherry concentrate? Or the other one I see on the web is black cherry concentrate.

 
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Old 05-11-2012, 06:04 PM   #4
magno
 
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Feb 2006
Austin, TX
Posts: 900
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I used Black Cherry Juice Concentrate. I got it from the grocery store juice aisle.



I have not tried this recipe with any other fruit. In fact the only other fruit that I can think of having fermented off-hand is prickly pear fruit that I put in a mead.
__________________
Planning: New brewery at new house!!

Primary: Barley Wine

Secondary: Red Ale, Pale Ale

Conditioning:

Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout

 
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Old 06-21-2012, 10:03 PM   #5
OCBrewin
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Jul 2010
Orange County, California
Posts: 253
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This looks amazing - I've been wanting to brew the Stone version since I heard about it and this seems like the way to go!

How prominent is the cherry flavor with that concentrate? I feel like I want to just be able to tell that its there, but not be overpowering.

 
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Old 07-25-2012, 05:45 PM   #6
ericrdb
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Sep 2011
Denver
Posts: 16

Looks great, can't wait to try!

If you had to pick a yeast because you didn't have some already, any advice?

Also, instead of vanilla beans, how much vanilla extract would you put in? Or, why not use extract?

Cheers

 
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Old 07-27-2012, 04:33 PM   #7
rokets34
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Apr 2012
Hillsboro, OR
Posts: 8

Quote:
Originally Posted by magno
10 lbs Pale Malt
0.75 lbs Crystal 90L
1 lb Roasted Barley
0.5 lbs Chocolate Malt
1.125 lbs Oatmeal (1 small tin, use the 1 min. oats)
0.5 lb Rice hulls
0.5 lb Cocoa powder (in mash)

72 fl.oz. organic cherry juice concentrate (SG = 1.240, added to secondary)

0.25 lb Cocoa powder (added to secondary)
2 Vanilla Beans sliced down the center and suspended in the fermenter with fishing line. In the past I have used vanilla extract added at bottling instead.

.75 oz Bravo Hops (pellet, 11.3%AA) 45 min
.5 oz East Kent Golding Hops (whole, 6.3%AA) 30 min
.5 oz East Kent Golding Hops 10 min

Mashed first group of ingredients (Pale Malt --> 0.5 lb cocoa powder) 45 min. in 4 gal water at 157*F. 1/2 gal mash out and 4 gal sparge. Boiled and added hops per recipe. Produced 4.5 gal at 1.069.

Fermented 4 days, then added cherry juice concentrate. Fermented 10 more days, then racked and added vanilla beans. Bulk aged 55 days before bottling.

__________________________________________________ _____________

I have made versions of this recipe four times, learning from mistakes made in the first two batches before hitting on using the cherry juice concentrate. The third and fourth versions were pretty similar.

The concentrate contributes a bunch of fermentable sugar, and the cherry flavor is much more prominent than when I have used whole fruit in the past.

Adding the cocoa to the mash seems to infuse the beer with a "deeper" chocolate flavor than I have gotten when I added it to the secondary. The addition at the secondary gives a different quality.

This beer ages very well; the last bottle of the previous batch was opened alongside one of the first bottle of this years.
Are your gravity numbers right? An OG of1.240 with a final gravity of

 
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Old 07-27-2012, 04:34 PM   #8
rokets34
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Apr 2012
Hillsboro, OR
Posts: 8

Quote:
Originally Posted by rokets34

Are your gravity numbers right? An OG of1.240 with a final gravity of
Of 1.069 works out to and abv ov over 23%...

 
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Old 07-27-2012, 09:35 PM   #9
crazyworld
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Jan 2011
Rocky Point, NY
Posts: 129
Liked 18 Times on 12 Posts


Quote:
Originally Posted by rokets34 View Post
Of 1.069 works out to and abv ov over 23%...
That was the gravity of the cherry juice only. His OG was 1.069 but after the juice was added corrected to 1.087

 
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Old 08-21-2012, 12:48 AM   #10
hopyard
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Sep 2011
Pleasanton, Ca
Posts: 13


I am making this tomorrow. I have most of my ingredients. I am a little worried about the cherry juice though. That sounds like a sh*t-load of concentrated juice. The website says one 8 oz bottle makes 32 oz of 100% cherry juice. That means that 72 oz of this stuff is enough to make 2.25 GALLONS of 100% cherry juice! Is this correct? Other than that is sounds delicious.



 
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