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.
Inspired by a trip to San Francisco where I sampled many American IPAs and pale ales. This recipe is my first home brew and the choice of Centennial hops is primarily due to them expiring in a few months so wanting to use them up, plus I also want to learn the taste of different hops hence not mixing in any other varieties. Malt: Maris Otter, Crystal, Carapils. Hops: Centennial. Yeast: WLP001.