Uncle Gene's Chocolate Cherry-Smoked Stout - Beer Recipe - Brewer's Friend

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Uncle Gene's Chocolate Cherry-Smoked Stout

197 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 4.6 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.93 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-malletts-cherry-stout/
Created: Sunday June 18th 2023
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OG: 1.065 FG: 1.015 ABV: 6.5% IBU: 40

1.060
1.011
6.5%
43.1
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Rahr - Standard 2-Row5.5 lb Standard 2-Row 36.8 1.8 45.4%
24 oz Weyermann - Munich Type II (Dark)24 oz Munich Type II (Dark) 37 10 12.4%
0.75 lb Simpsons - Golden Naked Oats0.75 lb Golden Naked Oats 27 7 6.2%
10 oz Gambrinus - Honey Malt10 oz Honey Malt 37 25 5.2%
8 oz Simpsons - Crystal Medium8 oz Crystal Medium 33 65.01 4.1%
5 oz Briess - Chocolate5 oz Chocolate 25 350 2.6%
4 oz Weyermann - Carafa II4 oz Carafa II 31.5 415 2.1%
4 oz Briess - Midnight Wheat Malt4 oz Midnight Wheat Malt 25 550 2.1%
3 oz Briess - Roasted Barley3 oz Roasted Barley 33.1 300 1.5%
2 lb Briess - Cherry Wood Smoked Malt2 lb Cherry Wood Smoked Malt 37 5 16.5%
4 oz German - Chocolate Rye4 oz Chocolate Rye 31 240 2.1%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 4.5 Boil 60 min 35.82 50%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Whirlpool 15 min 7.33 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Sea salt Water Agt Mash 1 hr.
1 each Whirlfloc tablet Water Agt Mash 15 min.
8 oz Cocao Nibs Flavor Primary 21 days
2 lb Montmorency Cherries Flavor Primary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.42 psi       Temp: 43 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 68 °F 152 °F 60 min
2.1 gal Fly Sparge 152 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.02 g | 32.1 qt) 7.27 29.1  
Mash volume with grains (equipment estimates 8.99 g | 35.9 qt) 8.24 32.9  
Grain absorption losses -1.52 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.25 g | 25 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.68 g | 18.7 qt) 4.93 19.7  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.86 g | 19.4 qt) 4.6 18.4  
Total: 7.27 29.1
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-malletts-cherry-stout/

Starting point was John Mallett of Bell's creation at the Craft Beer & Brewing Brewers Retreat

Modified to include:

  • malt smoked with cherry wood
  • different hops
  • different yeast
  • fermenting on top of Montmorency dried cherries instead of adding concentrated cherry juice at flameout
  • Ideally: Steep equal weights of minced dried cherries and cocoa nibs in an equal weight of Black Forest Kirschwasser Brandy for ten days prior to adding the entire mess to primary fermenter on day two after pitching yeast
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  • Last Updated: 2023-12-17 18:53 UTC