Cherry Stout Recipe Help (Partial Mash)

[BrokedownPalace]

Hey, So I just put this recipe for a cherry stout together. I am hoping to brew it this weekend, but this is my first stout so I would appreciate your comments. Thanks.

Brew Type: Partial Mash
Style: American Stout
Brewer: Palace
Batch Size: 5.25 gal
Boil Volume: 3.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 68.0 %
Equipment: Brew Pot (4 Gallon)
Estimated Original Gravity: 1.070 SG
Bitterness: 32.3 IBU

Ingredients Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 23.8 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.0 %
3.00 lb Mild Malt (4.0 SRM) Grain 21.6 %
0.75 lb Black (Patent) Malt (500.0 SRM) Grain 5.4 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.4 %
0.75 lb Roasted Barley (300.0 SRM) Grain 5.4 %
0.33 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.4 %

2.00 oz Northern Brewer [8.50%] (60 min) Hops 29.0 IBU
0.50 oz Williamette [5.50%] (15 min) Hops 2.3 IBU
0.50 oz Williamette [5.50%] (5 min) Hops 0.9 IBU
7 lb sour cherries (crushed)

Mash hot, 158 ?

Not sure how to handle the cherries?

Either add them to wort at knock out and let the beer sit on the cherries for the primary fermentation (7 days).
or
Rinse them well and toss them into the secondary. Maybe split the cherries and do both?

Thanks again :rockin:

 

[shafferpilot]

hmmmm. are we talking fresh cherries or jarred?

 

[BrokedownPalace]

Not sure, there are a good number of specialty grocery stores in town so I was hopping to find them fresh as I have read that the pits add a nice woody character. However it may be more likely that I will end up using the canned Oregon brand Red Tart Cherry.