PistolaPete
Well-Known Member
Listed below is a recipe based closely on Jamil's Black Forest Stout from the "Brewing Classic Styles" book. I read some posts on here about other people who have done this recipe and some said it came out too "roasty", while others said it had too much cherry flavor. I am going use all of the cherry puree the recipe called for but I did lower the amount of roasted barley from .75 lbs to only .5 lbs. Any thoughts on whether I should leave the roasted barley at .75 lbs or if I should drop it to .5 lbs?
Fermentables Efficiency: 70.0% Batch size: 5.0 gal
1.075 OG
1.019 FG
37 IBU
7.3% ABV (7.6-8% w/ cherry puree added ?)
Fermentable Amount Use PPG Color
Light LME 6.6 lb 53% Late Boil 35 4 °L
Pale Ale (CA) 3.5 lb 28% Mash 37 3 °L
Crystal 40L (US) 10 oz 5% Steep 34 40 °L
Crystal 80L (US) 10 oz 5% Steep 33 80 °L
Chocolate 0.5 lb 4% Steep 34 425 °L
Roasted Barley 0.5 lb 4% Steep 29 550 °L
Hops Boil time: 60 min
Type Amount Time Use Form AA
Golding (UK) 2.2 oz 60 min Boil Pellet 7.2%
Yeasts
Nottingham Danstar
Extras
Name Amount Time Use
Cocoa Powder 0.5 lb Flameout
Cherry Puree 6.125 lb 2 weeks Secondary
Fermentables Efficiency: 70.0% Batch size: 5.0 gal
1.075 OG
1.019 FG
37 IBU
7.3% ABV (7.6-8% w/ cherry puree added ?)
Fermentable Amount Use PPG Color
Light LME 6.6 lb 53% Late Boil 35 4 °L
Pale Ale (CA) 3.5 lb 28% Mash 37 3 °L
Crystal 40L (US) 10 oz 5% Steep 34 40 °L
Crystal 80L (US) 10 oz 5% Steep 33 80 °L
Chocolate 0.5 lb 4% Steep 34 425 °L
Roasted Barley 0.5 lb 4% Steep 29 550 °L
Hops Boil time: 60 min
Type Amount Time Use Form AA
Golding (UK) 2.2 oz 60 min Boil Pellet 7.2%
Yeasts
Nottingham Danstar
Extras
Name Amount Time Use
Cocoa Powder 0.5 lb Flameout
Cherry Puree 6.125 lb 2 weeks Secondary