First Degree Wild Cherry Stout

Brewed 12/11/11
Bottled 1/13/12
I can already tell you I didn't use enough mash water. With 14 pounds of base malt, the OG should have been significantly higher.

These actually turned out OK, but there is hardly any cherry flavor to them. The only hint of cherry I get is right in the back of the tongue, which is not the effect I was going for. In fact, if you didn't tell me there was cherry in it, I would think it was just a decent stout with a bit of sourness. Maybe more cherries, maybe more time with the cherries would have helped. We can certainly try to dial this one in.

They are fairly smooth with expected amounts of roastiness and bitterness. Certainly friend-worthy and nothing to be ashamed of.


Initial 1.059
Transfer 1.010
Final 1.010
6.43% ABV How is this calculated?


14.00 lb 2-row Pale Malt
1.00 lb Crystal Malt (60L)
1.00 lb Roasted Barley
0.75 lb Black Patent Malt
0.50 lb Chocolate Malt
0.50 oz Northern Brewer [9.6%] pellet hops (90 min)
0.50 oz US Kent Golding [5.8%] pellet hops (90 min)
1.50 oz US Kent Golding [5.8%] pellet hops (30 min)
1.00 oz Fuggles [4.50%] pellet hops (10 min)
1 Pouch Wyeast #1084 Irish Ale yeast
1 tsp irish moss
2 14.5-oz cans Oregon Fruit Products Red Tart Cherries


Heat 3 gallons water to 175 strike temperature.
Mash @ 150 for 1 hour.
Sparge @ 185, collecting 6 gallons.
Bring to a boil and add 0.5 oz Norther Brewer and 0.5 oz Goldings hops.
Boil for 60 minutes, then add 1.5 oz Golding hops.
Boil 20 minutes more, then add Fuggles hops and irish moss.
Continue boil for 10 more minutes.
Cool to 70, then pitch yeast.
Ferment for 2 weeks, then rack to secondary.
Add Cherries and let settle for 1 week.
Bottle, then condition at least 10 days before chilling.

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