American Stout Recipe - Cherry Fever Stout

Recipe Info

Recipe Image

Cherry Fever Stout

by on
All Grain + Extract
11.3 Liter(s)
4.5 Liter(s)
60 min
75%
(from Papazian, Charlie. The New Complete Joy of Homebrewing. 1984.) Used 7.5kg sweet cherries instead of 3lbs sour & 2lbs choke cherries & scaled to 3 gallons. Used a little extra Roasted Barley ( 25g) to use up stock.

Fermentables

27% - Liquid Malt Extract - Dark - US
0.68
36
30
Extract
53% - Liquid Malt Extract - Light - US
1.36
35
6
Extract
9% - Crystal 60L - CA
0.227
34
60
Mash
6% - Roasted Barley - US
0.161
25
300
Mash
5% - Black Patent Malt - UK
0.136
25
500
Mash

Hops

Sybilla
38
Pellet
Boil
60 min(s)
5.9
45.4
Spalter Select
17
Pellet
Boil
2 min(s)
2.5
0.7

Yeast

Fermentis Safale US-05
81%

Other Stuff

Sweet Cherries
7.5
kg
FlameOut
Gypsum
24
ml
Mash

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

Cherry Fever Stout
American Stout
  • 11.30 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.012 FG
  • 46.1 IBU (tinseth) Bitterness
  • 0.75 BG:GU
  • 39.8° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 206 per 12oz Calories
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