Tropical Stout Recipe - Dry Cherry Chocolate Stout

Recipe Info

Recipe Image

Dry Cherry Chocolate Stout

by on
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
still in development

Fermentables

67% - Dry Malt Extract - Light - US
6
44
8
Extract
11% - Chocolate Malt - US
1
34
350
Steep
11% - Pureed Cherries
1
32
5
Late
6% - Roasted Barley - US
0.5
25
300
Steep
6% - Caramel/Crystal 120 - US
0.5
35
120
Steep

Hops

Tettnang
1
Pellet
Boil
60 min(s)
4.5
11.5
Galena
1
Pellet
Boil
60 min(s)
13
33.4

Yeast

Fermentis Safale S-04
79%

Other Stuff

Cocoa Powder
16
floz
FlameOut
Gypsum
1
tbsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dry Cherry Chocolate Stout
Tropical Stout
  • 5.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.014 FG
  • 44.9 IBU (brewgr) Bitterness
  • 0.68 BG:GU
  • 41.1° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 221 per 12oz Calories
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