Irish 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

76% - Maris Otter Pale - UK
2.75
38
3
Mash
6% - Crystal 60L - UK
0.2
34
60
Mash
6% - Chocolate - UK
0.2
34
413
Mash
7% - Brown Malt - UK
0.25
33
52
Mash
6% - Roasted Barley - UK
0.2
29
488
Mash

Hops

Challenger
30
Leaf
Boil
60 min(s)
8.6
33.2
Styrian Goldings
10
Leaf
Boil
15 min(s)
2
1.3
Phoenix
10
Leaf
Boil
2 min(s)
10
1.1

Yeast

Danstar Nottingham
80%

Other Stuff

Cherries (pipped & pureed)
4.5
kg
Secondary
Cocoa nibs (roasted)
0.1
kg
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)

There aren't any tasting notes logged yet

Recipe Facts

Cherry Bomb Chocolate Dry Stout
Irish Stout
  • 19.00 Gallons Liters Batch Size
  • 24.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.009 FG
  • 35.6 IBU (tinseth) Bitterness
  • 0.82 BG:GU
  • 34.2° SRM Color
  • 75% Efficiency
  • 4.5% ABV Alcohol
  • 143 per 12oz Calories
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