Recipe Type: Extract
Yeast: White Labs WLP004
Batch Size (Gallons): 5
Original Gravity: 1054
Final Gravity: 1018
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.
Conditioning: Chocolate Cherry Sweet Stout,Trappist Dubbel, Blonde
Drinking: Irish Red