Dark Cherry Stout - Beer Recipe - Brewer's Friend

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Dark Cherry Stout

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday June 30th 2013
1.056
1.015
5.4%
27.1
31.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 66.7%
2 lb United Kingdom - Crystal 50L2 lb Crystal 50L 34 50 6.7%
1 lb Briess - Blackprinz Malt1 lb Blackprinz Malt 25 500 3.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.3%
6 lb Cherry, dark sweet6 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 20%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 8.2 Boil 60 min 27.1 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
0.50 tsp Whirlfloc Fining Boil 7 min.
0.50 tsp Yeast Nutrients Other Boil 10 min.
3 oz Cherry Extract Flavor Kegging 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65
 
Target Water Profile
RO Base Water - TDS=4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.5 0 4.1 35.8 43.4 10.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 163 °F 152 °F 60 min
9.04 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.08 gal (52.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.08 gal (4.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 7.33 g | 29.3 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.08 g | 52.3 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11.5 46  
Total: 16.75 67
Equipment Profile Used: System Default
"Dark Cherry Stout" American Stout beer recipe by nflamedrash. All Grain, ABV 5.41%, IBU 27.1, SRM 31.37, Fermentables: (Maris Otter Pale, Crystal 50L, Blackprinz Malt, Roasted Barley, Cherry, dark sweet) Hops: (Perle) Other: (Gypsum, Calcium Chloride (dihydrate), Baking Soda, Whirlfloc, Yeast Nutrients, Cherry Extract)
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  • Last Updated: 2020-06-22 23:40 UTC
  • Snapshot Created: 2013-06-30 18:24 UTC