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.