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
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