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Dogchez Double Chocolate Cherry Stout
Russian Imperial Stout • Extract • 5 gal
Chocolate and cherries are awesome together. This masterpiece ages very well over time. My friends can't get enough...
October 4, 2008 pm 07:35pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 2.0 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1.0 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 6.0 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3.0 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.
- 2.0 oz
Northern Brewer - 8.0 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 - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Fuggle - 4.8 AA% pellets; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 5.00 lb
Cherries (fresh) - Whole Cherries (Crushed, no pits) (omitted from calculations)
Cherries (fresh)
Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.
- 1.0 tsp
Nutmeg (ground) - Gypsum (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
- 3.0 oz
Cocoa Powder - Powdered Baker's Chocolate (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 2.0 tsp
Cinnamon (ground) - Cinnamon (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 1.0 tsp
Cloves (ground) - Cloves, Nutmeg (1 tsp each) (omitted from calculations)
Cloves (ground)
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are strong, pungent, and sweet.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
After boiling for 60 minutes, add crushed cherries, and cocoa. Stir, then let sit for 15 minutes. Then add cinnamon, cloves, and nutmeg and stir well. The wort will smell like holiday cookies...
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 36.9 SRM | 30 - 40 | |
| Alcohol: | 9.1% ABV | 8% - 12% | |
| Bitterness: | 65.3 IBU | 50 - 90 | |
Discussion
Excellent stout with smooth, sour cherry finish.
2008-11-03 5:56pm
I brewed this in August of 2007. It gets better every day. One of the best stouts I've ever tasted.
2009 going to bottle
2009-12-02 7:47pm
2008 was a great blend, and some friends have saved extras. Bottling 2009 the first week in December. Friends are still guarding 2007's. Might have to keep the 2009's for myself this year...
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