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Cherry Chocolate Stout
Cherry Chocolate Stout
| Brewer: | Tom Healy | Email: | tomh51369@yahoo.com | |||||
| Beer: | Cherry Chocolate Stout | Style: | Foreign-Style Stout | |||||
| Type: | All grain | Size: | 2.5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.078 | FG: | 1.018 | |||||
| Alcohol: | 7.8% v/v (6.1% w/w) | |||||||
| Water: | 1 tsp Gypsom, 1/2Boiled Medium tap (hollywood CA) 1/2 Chrystal Gyser (mineralized well water) | |||||||
| Grain: | 4 lb. American 2-row 1 lb. American crystal 40L 1 lb. American chocolate 4 oz. German Carafa III 4 oz. Roasted barley 8 oz. Flaked oats |
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| Mash: | 75% efficiency | |||||||
| high end protean rest 125˚/ 149˚ to 155˚ Mash Cocoa mixed with hot water , let cool in fridge overnight , remove fat Bottled German Cherries Mashed with Pectinaese Added (Google) (not ideal conditions but ok) Cherry Bodies added to mash. Leave mash over night. |
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| Boil: | 60 minutes | SG 1.065 | 3 gallons | |||||
| 5.3 oz. Cherry Juice/ Sucrose Rendered 7 oz. Cocoa powder (defat) |
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| Add Cocoa, Cherry Juice, and remaining EKG just before knock out. Yeast EX (old) will be added too. |
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| Hops: | .75 oz. Kent Goldings (5% AA, 60 min.) .25 oz. Kent Goldings (aroma) |
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| Yeast: | DRY Danstar Windsor |
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| Log: | Mash pH was @ 4.9 to 5.0, OK but with all those nutritious grains the Gypsom is probably not needed to increase pH slightly. Boil very aromatic (choc malt but long boil may elimiunate those nice aromatics) | |||||||
Recipe posted 04/02/12.
