Another attempt at wild cherry stout. Half of this batch was fermented without any exposure to cherries, just to make sure I got the base brew correct. The results were certainly better than First Degree, but still not what I was looking for. The plain, straightforward stout turned out great, which means the problem is with the cherries. I believe they need to be sweeter and more abundant. Fine-tuning for this recipe is certainly called for.
6.69% ABV How is this calculated?
10.50 lb 2-row Pale Malt
2.00 lb Chocolate Malt
2.00 lb Roasted Barley
1.00 lb White Wheat Malt
2.00 oz Fuggles [4.2%] (60 min) Hop Pellets
1.00 oz Goldings, East Kent [5.8%] (20 min) Hop Pellets
1.00 oz Goldings, East Kent [5.8%] (5 min) Hop Pellets
1 tsp Irish Moss
1 vial Irish Ale (White Labs #WLP004) Yeast
4 cans (14.5 oz) Oregon Fruit Products Red Tart Cherries
Heat 5 gallons water to 180° strike temperature.
Mash at 153° for 1 hour.
Sparge at 195° to collect 6 gallons.
Bring to a boil and add Fuggles hops.
Boil for 40 minutes, then add 1 oz Goldings hops and Irish Moss.
Boil 15 minutes more, then add 1 oz Goldings hops.
Cool to 75° and pitch yeast.
Ferment for 2 weeks.
Split the batch into two halves to rack to secondary.
One half gets cherries, the other does not.
Add cherries and let settle for 1 week.
Bottle, and condition for at least 10 days before chilling.
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