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Old 04-26-2013, 05:00 PM   #1
Apr 2013
Posts: 9

I'm trying to make a chocolate cherry stout and this is my second attempt at a partial mash and I was hoping I could get some advice on the recipe.

Batch size: 5.5 gal
Boil volume: 3.5 gal
OG: 1.051
FG: 1.013
Bitterness (IBU): 35.2
Color (SRM): 38.8
ABV: 5.0%


4.00 lb Two-row (US), 40.0%
1.00 lb Amber DME, 10.0%
1.00 lb Amber DME, 10.0%, boil for 10 min
1.00 lb Milk Sugar, 10.0%, boil for 10 min
0.75 lb Chocolate Malt (US), 7.5%
0.75 lb Flaked Oats, 7.5%
0.75 lb Roasted Barley, 7.5%
0.50 lb Barley, Flaked, 5.0%
0.25 lb CaraPils, 2.5%


1.50 oz Kent Golding (AA 5.1%, Pellet) 60 min, 22.3 IBU
0.40 oz Cascade (AA 6.6%, Pellet) 30 min, 6.0 IBU
0.40 oz Cluster (AA 7.7%, Pellet) 30 min, 7.0 IBU

Irish Ale yeast, 1.0 unit(s), Yeast

My plan is to add 1/2# unsweetened cocoa powder at knockout and add cherries and vanilla beans to secondary. Possibly more chocolate in secondary depending on taste.

BIAB Single infusion mash at 153* for 60 min. Recipe is assuming a 65% efficiency.

Any advice would be appreciated

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Old 04-28-2013, 03:05 PM   #2
Senior Member
mendesm's Avatar
May 2012
Bedford, Massachusetts
Posts: 307
Liked 44 Times on 27 Posts

Make sure the cocoa powder you use has no fat. I've used both powder and cocoa nibs in the past. The nibs in secondary will give you a better chocolate aroma/taste than the powder will. I have not ever used the nibs in the boil, I think it would extract too much undesirable bitterness.

Check out the Chocolate Cherry Popper Sweet Stout in my recipes (to the left and below my pic).

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