This beer is being brewed in time for Guy Fawkes Bonfire. Grain bill roughly based on estimated Loon Lake recipe, but using a darker chocolate malt ending up with a darker colour. I'm using homegrown hops, except for Sussex which are sourced locally.
This recipe is adapted from the Door County Brewing Company's New England–style IPA recipe. Centennial or Amarillo could be substituted for Cascade in later additions (check IBUs if doing so). Flame out hops = first wort.
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.