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Cherry Stout

Cherry Stout

American Stout • All Grain • 5 gal

Freemantle Brewing

Brewed 9/6/10

September 9, 2010 pm 07:58pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 8 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .5 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • .5 lbs American Caramel 90°L

    American Caramel 90°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • .6 lbs 2-Row Chocolate Malt; Briess

    2-Row Chocolate Malt; Briess

    Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .4 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .5 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • .5 oz Nugget - 13.0 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • .5 oz Centennial - 10.0 AA% whole; boiled 30 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 lb Cherries (frozen) - (omitted from calculations)

    Cherries (frozen)

    Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.

  • 4 oz Cherry Syrup - (omitted from calculations)

    Cherry Syrup

    Strong distinctly sweet flavored sugar syrup. Made from extract of cherry.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.056 1.050 - 1.075
Terminal Gravity: 1.014 1.010 - 1.022
Color: 31.1 SRM 30 - 40
Alcohol: 5.6% ABV 5% - 7%
Bitterness: 47.8 IBU 35 - 75

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