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 gal	Style: Imperial Stout (13F)
Boil Size: 3.27 gal	Style Guide: BJCP 2008
Color: 23.9 SRM	Equipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 34.2 IBUs	Boil 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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