Cherries and Acidity in Milk Stout

[Joseph3Slane]

Hey boys and girls,
I came up with this chocolate cherry milk stout and was wondering what you think. Also, the real question:
Since I'm using cherries in the secondary I'm adding acid malt to bring out the flavor. I'm also using black patent, because I like the flavor in a stout, as well as cacao nibs in secondary. So, is this too much acidity, or do you think the lactose will do a good job of balancing this recipe?

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Sweet Stout (5 gals)

66% Mild Malt
8.3% Crystal 60
8.3% Black Patent
4.2% Acid Malt
4.2% Flaked Barley

1.5 oz Fuggles at 60 mins
1.0 oz Fuggles at 15 mins
1.0 lb Lactose at 10 mins

In Secondary
5.0 lbs Frozen pie cherries
4.0 oz Cacao Nibs
2.0 Vanilla Beans
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Aiming for an OG of around 1.056-1.060


Thanks in advance

 

[drinkindinkins]

I am fixing to try a very similar recipe. I haven't heard of acid malt before and am very interested in your inquiry. I will be waiting on feedback also...