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Fast Willie Cherry Stout
Dry Stout • Extract • 5 gal
Cherry Stout Extract Recipe. Brewed in honor of Fast Willie Parker and the Super Steelers!
June 14, 2006 pm 07:11pm
3.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.0 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 2 oz
Northern Brewer - 6.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.5 oz
Willamette - 4.2 AA% pellets; boiled 2 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 5 lb
Frozen dark cherries - (omitted from calculations)
Frozen dark cherries
- 2 oz
Cherry Flavoring - (omitted from calculations)
Cherry Flavoring
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Steep grains for 15 min at 150F. Add frozen cherries after the boil and hold above 170F for 15 min to pasteurize. Primary 5 days. Secondary 10 days. Bottle with corn sugar.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 30.3 SRM | 25 - 40 | |
| Alcohol: | 4.2% ABV | 4% - 5% | |
| Bitterness: | 55.7 IBU | 30 - 45 | |
Discussion
Should have called in Not-so cherry stout
2006-11-07 12:43pm
This turned out to be a decent stout, but the cherry flavor did not come through at all. There was a slight fruit hint to the aroma. If I make it again, I would double the amount of cherries, or use extract.
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