Cherry Stout begins its life as a powerful and richly sweet stout to which Michigan tart cherries are added. The resulting black brew is complex, sweet and tart with a distinct cherry finish.
5 gallon yield, malt extract-based recipe
2 Cans Briess Traditional Dark Malt Extract (6.6 lbs. total)
3oz Roasted Barley
5oz Black Patent
8oz Chocolate Malt
1 lb. Caramel 80L
1 Quart Montmorency Cherry Juice Concentrate
3oz Hallertauer hops AA 3.5%
Irish Ale Yeast (WLP004) or your favorite ale yeast
Heat two gallons of water to 160 degrees Fahrenheit, then turn off the heat and add the milled grains in a steeping bag. Steep for around five minutes, periodically agitating the bag, then remove and discard the steeping grains and resume heating the grain tea. When it comes to a boil, turn off the heat again and stir in the malt extract until completely dissolved. Add one ounce of the hops and bring back to a boil. When the wort comes to a boil, set a timer for 60 minutes and add the second ounce of hops. When there are 30 minutes remaining, add the final ounce of hops. At the end of the boil, turn off the heat and stir in the cherry juice concentrate (one quart of concentrate is meant to dilute out to two gallons of juice). Wait five minutes, then begin cooling the wort to 70 degrees. When it has cooled, pour into a 6.5 gallon carboy and top up to the 5.25 gallon level with cool bottled water. Aerate well and pitch the yeast. Allow one week for primary fermentation
and one week for secondary fermentation before bottling or kegging.
O.G. = 1.064
F.G. = 1.020
ABV = 5.8%