Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
CC Cup Stout

CC Cup Stout

Sweet Stout • Extract • 5 gal

Milwaukee Brewer

Steep specialty grains around 155°F for 30 minutes. Let grains steep for 10 more minutes after heat turned off. Remove grains and stir in malt extract being careful not to scorch on bottom. Return to heat and follow hop schedule when boiling begins. Irish Moss last 15 min of boil. Cocoa powder last 5 min of boil. Put to fermenter and fill with water to 5 gal.

November 27, 2007 pm 03:10pm

3.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • 3/4 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1/4 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 1/2 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1/4 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1/2 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 3.3 lbs Liquid Dark Extract

    Liquid Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 2.0 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 1/4 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1.75 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Willamette - 5.0 AA% pellets; boiled 1 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 7 oz Cocoa Powder - (omitted from calculations)

    Cocoa Powder

  • 10 lb Frozen Cherries - (omitted from calculations)

    Frozen Cherries

  • 1 tsp Gypsum - (omitted from calculations)

    Gypsum

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Let frozen cherries defrost slightly and juice immediately. Pour juice (10# made 3/4 gallons of juice) into secondary fermenter and rack beer onto juice.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.052 1.044 - 1.060
Terminal Gravity: 1.017 1.012 - 1.024
Color: 33.9 SRM 30 - 40
Alcohol: 4.5% ABV 4% - 6%
Bitterness: 30.9 IBU 20 - 40

Discussion

Milwaukee Brewer

So far so good.

2007-11-27 3:13pm

Brewed this on 11/11/07. Left in primary for 2 weeks and moved it to secondary adding cherry juice on 11/25/07. Sugars in the cherries got fermentation going again as a decent secondary krausen has risen. Transfering gravity was 1.019 so seems to be moving along well. Had a good chocolate taste, hopefully enough cherry juice to take. Will update when I rack to bottle.

Milwaukee Brewer

Not bad for a first attempt

2008-01-14 11:08am

Bottled on 1/12/08. Had a good chocolate smell and a little too strong on the cherry taste. Slight chocolate aftertaste as well. Will see how it turns out but will be tweaking and retrying the recipe.

Milwaukee Brewer

Not bad for a first attempt

2008-03-27 12:24pm

Beer is definetly drinkable. Cherry taste is too strong for my liking and the chocolate did not come out enough. Beer is also too dark. Will be making a new recipe and will lower the cherries to 8#, cut back on some of the grains and add more extract for higher gravity.

Post a Comment

Subscribe to this discussion.

Recently Added

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.