Freewood Brewing Chocolate Cherry Stout (1 ratings)

All Grain Recipe

Submitted By: eitucatsuj (Shared)
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Brewer: Freewood
Batch Size: 5.25 galStyle: American Stout (20B)
Boil Size: 6.78 galStyle Guide: BJCP 2015
Color: 35.0 SRMEquipment: ROBOBREW
Bitterness: 66.1 IBUsBoil Time: 90 min
Est OG: 1.074 (18.0° P)Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.019 SG (4.8° P)Fermentation: Freewood
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
1.00 oz Magnum [15.0%] - Boil 60 min Hops 7
1.05 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Northern Brewer [8.5%] - Boil 15 min Hops 9
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 10
2 pkgs American Ale (Wyeast Labs #1056) Yeast 11
51.45 oz Cherry Puree (Secondary 10 days) Misc 12
8.00 oz Cacao Nibs (Secondary 10 days) Misc 13
1.00 Vanilla Beans (Secondary 10 days) Misc 14

Taste Notes

This came out amazing. The cherry flavor was balanced perfectly. I will be brewing this again

Notes

Brew and ferment base recipe as usual. Split and chop the vanilla bean into small bits and soak nibs and vanilla in 8oz vodka for 2 weeks. Once primary fermentation is complete cold crash for 2 days at 38 degrees. Dump the nibs, vodka, vanilla beans and cherry puree into secondary and rack beer on top. Allow 2-4 weeks in secondary fermentation, cold crash again before kegging/bottling.

Ratings

by colazero11

Looks great :)

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