CHOCOCHERRY STOUT

A stout with a mellow flaver and full mouth feel.

Brewer:	B. HILL		Email:	bshx2@aol.com
Beer:	CHOCOCHERRY STOUT		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	160 HCU (~49 SRM)		Bitterness:	36 IBU
OG:	1.065		FG:	1.017
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Filtered tap water.
Grain:	1 lb. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 8 oz. British chocolate 8 oz. Roasted barley
Steep:	Bring two gallons of water to 168° and place grains in to steep for 40 minutes.Sparge with hot tap water to three and a half gallons for boil.
Boil:	60 minutes	SG 1.093	3.5 gallons
	2 lb. Light malt extract 3 lb. 8 oz. Dark malt extract 2 lb. Dark dry malt extract
	5 ounces Hersheys powdered baking chocolate was added during the last 15 minutes of boil and 4 lds. frozen cherries were placed in the wort as soon as I shut the burner off.(defrost cherries first.)
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Willamette (aroma)
Yeast:	White labs Irish ale piched at 80°
Log:	Cherries went into primary but not secondary. Stayed in secondary for three weeks.
Carbonation:	2.4 volumes	Keg: 9.2 psi @ 36°F
	or use 2/3 brown sugar for priming.
Tasting:	I danced in my living room when I tried it. The only two changes I will make are: 1.I will use 5 lds. fresh soar cherries 2.I will make it without the cherries. The reasoning is there was no cherrie flavor at all but it was still a fabulous beer.

Recipe posted 12/10/00.