Black Cherry Stout Recipe (All Grain)
This is a very easy recipe to make and would also lend well to an extract version. The final beer is dry and cherry sweet, as it should with the base beer being a dry stout and the Cherry Extract addition ramps back up that initial sweetness. It’s a very interesting beer, which many people have liked. Check out Basically Red’s thoughts on it!
- 9LBS Maris Otter
- 1LB Dark Crystal (70-80° L)
- 0.5 LB Black Malt (500-600° L)
- .05 LB Roasted Barley (500-600° L, must for dry stout)
Mash grains at 152° for 60 minutes with 13.75quarts of water (1.25 quarts per pound of grain). Sparge 45-60 minutes at 170°. make sure you do a run off and add it back to the mash tun. I also give the grains a good swirl every 20 minutes or so during the mash.
- 60 min – 1 oz Pearle Hops(7.8%)
- 15 min – 1 Whirlfloc tablet
- 10 min – 1/2tsp Wyeast Brewer’s Nutrient Blend
- 5 min – 1 oz semi-sweet chocolate
Wyeast #1028 London Ale Yeast, no starter. OG: 1.064 (84% efficiency). fermented at 68° (yeast range is 60-72°)
Add cherry extract to Carboy an hour or so before bottling/kegging. If you do natural Priming, add extract when adding priming sugar.
Enjoy! If you make this recipe, I’d love to hear how it turns out.
What batch size is this recipe scaled for?
What preboil volume were you aiming for?
How much cherry extract did you add to the fermenter before bottling?
What was your FG?
How man vols of CO2 did you carb this to?
Can this be done batch sparging as well?
This recipe sounds very intresting and I’d really like to give it a try. Great website by the way! Keep up the great work.
Thanks for reading.
This was a 5 gal recipe with a pre boil volume of 6.41 gal(roughly). I totally forgot the amount in the recipe, it was 4 oz at bottling. My FG was 1.063 and I carbed to 2.5v. for a batch Sarge (did a recalc in Beer smith), Use 1.21 gal of 168 water then 3.33 in batch 2 of 168 water.
let us know how it turns out.