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Old 09-12-2007, 03:11 AM   #1
sudbuster
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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.

 
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Old 09-12-2007, 03:40 AM   #2
Ó Flannagáin
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Jan 2007
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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.

 
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Old 09-12-2007, 10:58 AM   #3
Jekster
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Jun 2007
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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.
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Old 09-12-2007, 01:26 PM   #4
CBBaron
 
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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

 
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Old 09-16-2007, 12:10 PM   #5
garym
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Feb 2007
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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.

 
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Old 09-16-2007, 06:51 PM   #6
sudbuster
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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

 
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Old 09-16-2007, 07:06 PM   #7
Beerrific
 
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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.

 
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Old 10-21-2009, 05:32 AM   #8
DavidP
 
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Oct 2009
Milwaukee
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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.

 
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Old 11-16-2010, 05:24 AM   #9
AlphaPyro
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Sep 2008
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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.

 
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Old 08-25-2011, 03:52 AM   #10
strangebrew55
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Aug 2011
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Anyone brew this yet?

 
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