Ranger Bob's "Black Forest" Stout

Extract Recipe

Submitted By: lancetay (Shared)
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Brewer: Lance (Ranger Bob) Taylor
Batch Size: 4.76 galStyle: Imperial Stout (13F)
Boil Size: 3.27 galStyle Guide: BJCP 2008
Color: 23.9 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 34.2 IBUsBoil Time: 30 min
Est OG: 1.064 (15.7° P)
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs 3.27 oz Dark Dry Extract (17.5 SRM) Dry Extract 1
1 lbs 12.22 oz Corn Sugar (Dextrose) (Derived From Brew Enhancer #2) (0.0 SRM) Sugar 2
7.05 oz Maltodextrin (Derived From Brew Enhancer #2) (3.0 SRM) Sugar 3
4.23 oz Fructose, Sucrose, Glucose (Derived From Cherry Puree) (1.0 SRM) Sugar 4
60.00 oz Bing Cherry Puree (4 Cans - Puree'd In Magic Bullet) (Boil 30 min) Misc 5
0.02 oz Hallertau [4.5%] - Boil 30 min Hops 6
0.02 oz Northern Brewer [8.5%] - Boil 5 min Hops 7
2.00 tsp Vanilla Extract (Boil 5 min) Misc 8
0.25 cup Cocao Powder (Boil 5 min) Misc 9
3 lbs 11.97 oz Stout Extract (Coopers) [Boil for 1 min] (69.0 SRM) Extract 10
2.0 pkgs Cooper Ale (Coopers #-) Yeast 11

Notes

My measured OG was 1.072 when I brewed this up. I let it age at least 4-6 weeks in Secondary and FG was 1.020. So, actual ABV was 6.78% instead of the expected 10% ABV. Next time I would look to make it 6 cans of Cherry Puree to really give it some more Cherry Flavor, and bump the Cocao Powder to 1/2 Cup and add more sugar to bump it up. I am looking to try and make an All-Grain Version of this recipe soon. Sugar content of Canned Bing Cherries: https://www.fatsecret.com/calories-nutrition/generic/cherries-bing About 15g of sugar per 1 Cup. 1 US Cup = 8 US Oz. Ergo, 1 can is 15 Oz, or approx. 30 g of added sugars per can. So 4 x 30 g = 120 g

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