Cherry Chocolate Stout 
All Grain Recipe
Submitted By: atomicfatboy (Shared)
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| Brewer: Daryl Lamprey | |
| Batch Size: 5.25 gal | Style: Fruit Beer (20A) |
| Boil Size: 6.23 gal | Style Guide: BJCP 2008 |
| Color: 43.3 SRM | Equipment: 10 Gal Boilermaker |
| Bitterness: 31.9 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.2° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Caramel Wheat Malt (54.0 SRM) |
Grain |
2 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 0.50 oz |
Chinook [12.5%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Chinook [12.5%] - Boil 30 min |
Hops |
7 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
8 |
| 8.00 oz |
Corn Sugar (Dextrose) [Boil for 15 min] (0.0 SRM) |
Sugar |
9 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
10 |
| 4.00 oz |
Cocoa Nibs (Secondary 30 days) |
Misc |
11 |
| 6.00 lbs |
Cherry Puree (Secondary 30 days) |
Misc |
12 |
Notes
actual infusion mash= 20 qts @ 168 deg = 154 deg. initial mash tempThis Recipe Has Not Been Rated
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