Black Forest Stout (Chocolate & Cherry) - Beer Recipe - Brewer's Friend

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Black Forest Stout (Chocolate & Cherry)

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
No Chill: 15 minute extended hop boil time
Hop Utilization: 93%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday June 23rd 2024
1.045
1.010
4.7%
38.9
30.8
3.3
66.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row $ 1.60 / lb
$ 11.20 		37 1.8 54.6%
10 oz Bairds - Roasted Barley10 oz Roasted Barley $ 3.05 / lb
$ 1.91 		33 600 4.9%
6 oz Great Western - Crystal 40 Malt6 oz Crystal 40 Malt $ 3.29 / lb
$ 1.23 		21 40 2.9%
6 oz Bairds - Medium Caramel / Crystal 80L6 oz Medium Caramel / Crystal 80L $ 3.79 / lb
$ 1.42 		34 80 2.9%
1 oz Briess - Chocolate1 oz Chocolate $ 3.19 / lb
$ 0.20 		25 350 0.5%
70 oz Cherry, dark sweet70 oz Cherry, dark sweet - (late fermenter addition) $ 0.43 / oz
$ 30.10 		6.4 0 34.1%
205 oz / $ 46.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Kent Goldings2 oz Kent Goldings Hops $ 1.95 / oz
$ 3.89 		Pellet 5.1 Boil 60 min 38.85 100%
2 oz / $ 3.89
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 90 min.
3 g Irish Moss Fining Boil 15 min.
3 g Yeast Nutrient Fining Boil 10 min.
8 oz Cocoa powder $ 0.60 / oz
$ 4.80 		Flavor Whirlpool 0 min.
$ 4.80
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
$ 5.99 / each
$ 11.98
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 11.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.2 psi       Temp: 36 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Christiansburg VA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 164 °F 152 °F 45 min
0.5 gal For maintaining temp Infusion 210 °F 152 °F 45 min
5.5 gal Fly Sparge 185 °F 169 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.64 10.5  
Mash volume with grains 3.31 13.2  
Grain absorption losses -1.05 -4.2  
Remaining sparge water volume (equipment estimates 6.49 g | 26 qt) 6.17 24.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Note, if using this recipe, that the mash/sparge volumes accommodate about 1/2 gallon of cherry puree added at the end of primary fermentation. My target was to keg 5 gallons.

Add cocoa powder at flameout. A little worried about 8 oz of cocoa, may add 1/2, test and add more if needed, just in case.
Update here, added all 8oz @ whirlpool. It seemed like all the cocoa dissolved, but after the kettle drain the trub cone was very chocolatey. I added another maybe 1oz or so directly into the fermenter. Just in case.

Adding yeast directly onto wort, might rehydrate one pack and sprinkle the other. Rehydrated both packs of yeast because my fermenter volume was a little low, so rehydrated in 1/2L of H20.

Plan to ferment somewhere in the low 60s. Started at 62.

Add cherry purée as primary fermentation ending. Adding the cherry brought the gravity from 1.014 back up to 1.027, and then very quickly started fermenting back down.

The ABV on this is closer to like 5.2-5.8% (depending on the sugar in the cherry purée used). The recipe builder doesn’t calculate it because it’s a fermenter addition.

As I was kegging this up from the fermenter, about the last 1/2 gallon, or top 1/2 inch, was just sludge. I only ended up getting about 4.5 gallons into the keg to try to avoid getting most of the sludge in the keg. I guess next time I would add another 1/2 gallon of volume overall to yield closer to 5 gallons in the end.

Brewing this for local beer club Dec competition.

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  • Last Updated: 2024-08-06 14:10 UTC