Chocolate Cherry Stout 
All Grain Recipe
Submitted By: MtnSoul (Shared)
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| Brewer: Nick Madaffer | |
| Batch Size: 13.50 gal | Style: Specialty Fruit Beer (29C) |
| Boil Size: 17.07 gal | Style Guide: BJCP 2015 |
| Color: 58.3 SRM | Equipment: Nick's Blichmann Breweasy 10 gal |
| Bitterness: 28.6 IBUs | Boil Time: 90 min |
| Est OG: 1.069 (16.7° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 6.00 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 24 lbs 4.01 oz |
Golden Promise (Simpsons) (2.0 SRM) |
Grain |
5 |
| 3 lbs 4.91 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
6 |
| 2 lbs 3.27 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
7 |
| 2 lbs 3.27 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
8 |
| 1 lbs 12.22 oz |
Roasted Barley (Simpsons) (550.0 SRM) |
Grain |
9 |
| 1 lbs 4.11 oz |
Caramel/Crystal Malt - 55 L Muntons (40.0 SRM) |
Grain |
10 |
| 1 lbs 4.11 oz |
Caramel/Crystal Malt - British Dark 145L (80.0 SRM) |
Grain |
11 |
| 1 lbs 0.01 oz |
Gold Swaen Belge Malt (12.0 SRM) |
Grain |
12 |
| 1 lbs 0.01 oz |
Pale Chocolate Malt (225.0 SRM) |
Grain |
13 |
| 15.87 oz |
Chocolate Malt (350.0 SRM) |
Grain |
14 |
| 1.00 oz |
Brewer's Gold - Gorst Valley Wisconsin Growers [9.0%] - Boil 60 min |
Hops |
15 |
| 1.00 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
16 |
| 1.00 lbs |
Chocolate Powder - Unsweetened (Hershey's) (Boil 5 min) |
Misc |
17 |
| 1.00 oz |
Brewer's Gold - Gorst Valley Wisconsin Growers [9.0%] - Boil 0 min |
Hops |
18 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
19 |
Notes
19 g water = 13 g RO + 6 g Tap Madison H20
10.1 g Gypsum and 9.9 g CaCl and 6.0 g NaHCO3
pH adjusted to 5.48 at 8.0 degC with 18 cc Lactic Acid
4 days into fermentation ramped from 64 to 69.
Gravity check: 1.016.
pH 4.3
Added 8 lbs of Fresh Frozen Pitted and Destemmed Door County (Wisconsin) tart cherries + sugar (5:1 ratio = 1.6 lbs [1 lb 9.6 oz])
Gravity Check immediately after fruit addition up to 1.022 translating to an OG of 1.067.
Approximately 6 g vol in each secondary fermenter estimated 1 gallon of volume from cherries to leave finished beer at 5 g estimated.This Recipe Has Not Been Rated
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