Cherry Stout - Beer Recipe - Brewer's Friend

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Cherry Stout

302 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Tuesday December 2nd 2014
1.091
1.019
9.5%
52.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.40 lb American - Pale 2-Row18.4 lb Pale 2-Row 37 1.8 73.6%
0.85 lb Flaked Barley0.85 lb Flaked Barley 32 2.2 3.4%
0.85 lb Belgian - Special B0.85 lb Special B 34 115 3.4%
0.85 lb American - Midnight Wheat Malt0.85 lb Midnight Wheat Malt 33 550 3.4%
0.70 lb German - De-Husked Caraf III0.7 lb De-Husked Caraf III 32 470 2.8%
0.60 lb Belgian - Aromatic0.6 lb Aromatic 33 38 2.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1%
1 lb German - Munich Light1 lb Munich Light 37 6 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 22.79 50%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 20 min 23 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.91 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
49 oz Cherry Puree Flavor Secondary --
4 oz Rum soaked Oak Cubes Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 670 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 12 28 83 68 5
Added 2g of Gypsum, 8g Calcium Chloride, 6g Epsom Salt, 4 g of baking soda to Ozarka water for use in mash ton. Sparge water has zero additions.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 148 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 8.31 33.3  
Mash volume with grains 10.31 41.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 3.21 g | 12.9 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 12.38 49.5
Equipment Profile Used: System Default
 
Notes

Added rum cubes for the last two weeks in the secondary. Aged the beer for 2 months before serving.

After drinking I added 1 lb of Munich and would age the stout for an additional month on the rum cubes.

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  • Last Updated: 2015-03-20 17:38 UTC