Dry Stout Recipe - Cherry Bomb Chocolate Dry Stout

Recipe Info

Recipe Image

Cherry Bomb Chocolate Dry Stout

by on
All Grain
19 Liter(s)
24 Liter(s)
60 min
75%
Chocolate stout using real cherries picked fresh from a tree in East Sussex. I plan to keep half the batch as a Dry Stout and use the other half to infuse with the cherries. IBUs kept low to compensate for the addition of cocoa nibs which will add more bitterness and the cherries which will add a tartness. Phoenix added last due to their spicy, floral and chocolate aroma.

Fermentables

% kg fermentable ppg   L   usage  
76% 2.75 Maris Otter Pale - UK 38
Mash
6% 0.2 Crystal 60L - UK 34
60°
Mash
6% 0.2 Chocolate - UK 34
413°
Mash
7% 0.25 Brown Malt - UK 33
52°
Mash
6% 0.2 Roasted Barley - UK 29
488°
Mash
3.6 kg

Hops

g variety type usage time AA   IBU  
30 Challenger Leaf Boil 60 minutes 8.6 33.2
10 Styrian Goldings Leaf Boil 15 minutes 2.0 1.3
10 Phoenix Leaf Boil 2 minutes 10.0 1.1
5 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Danstar Nottingham 80%
 

Other Stuff

amount unit name usage
4.5 kg Cherries (pipped & pureed) Secondary
0.1 kg Cocoa nibs (roasted) Secondary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Add 4.5KG of fresh cherries (pipped and pureed) to secondary

Tasting Notes (0)

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Recipe Facts

Cherry Bomb Chocolate Dry Stout
Dry Stout
19.00 Gallons Liters
24.00 Gallons Liters  @  60  min
1.044
1.009
34.2° SRM
75%
35.6 IBU (tinseth)
0.82
4.5% ABV
143 per 12oz
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