Cherry Fever Stout

Extract Recipe

Submitted By: sagacity (Shared)
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Brewer: Scott
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 2.00 galStyle Guide: BJCP 2008
Color: 45.0 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 16.7 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
5.00 gal Chicago, IL Water 1
4.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 6
6 lbs 9.60 oz LME Dark (Munton's UK) (55.0 SRM) Extract 7
1.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 8
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 9
3 lbs Fruit - Cherry Regular (0.0 SRM) Adjunct 10
2 lbs Fruit - Cherry Sweet (0.0 SRM) Adjunct 11
0.50 oz Willamette [5.5%] - Dry Hop 5 days Hops 12


Papazian's Cherry Fever Stout; from the book: The best beer you ve ever made. A.W. The combination of cherries and stout is an experience too wonderful for any homebrewer to miss. If you like stout, this brew will cheer your very soul. Its velvety roasted malt character, already perfectly balanced with a pungent bitterness offered by Northern Brewer hops, is wholly blessed with the soft kiss of ripe cherries. The complex blend of sweetness, bitterness and cherry tang is euphorically pursued with a fragrance of hops and cherry fever. Personally, it is my favorite stout to brew and enjoy chilled in the heat of summer or at room temperature in the coldest of winter. I have a difficult time describing the essence of this brew; so for now, at least until you've brewed it yourself, let it suffice to say Cherry Fever Stout is delightfully fine!P.S. You can substitute red ripe raspberries and make an equally cosmic brew Calls for 3# Sour Cherries and 2# Choke Cherries

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