7/10/2009

Cherry Stout

6.6 lbs. dark malt extract
1 lb. amber dry malt extract

3oz. Roasted barley
5oz. Black patent
8oz. Chocolate malt
1 lb. Caramel 80L

1oz. Hallertau Hops (AA 4.6%) (60 min)
.5oz Hallertau Hops (30 min)
.5oz Hallertau Hops (5 min)

1 qt. King Orchards cherry juice

English Ale Yeast



Heat 2 gallons water to 160 degrees, turn off heat, and steep the milled grains for 15 minutes. Discard grains and bring liquid to a boil. Turn the heat off again and stir in the liquid and dry malt extract until completely dissolved. Return to boil.

Add first hops and wait 30 minutes.

Add second hops and wait 25 minutes.

Add third hops and wort chiller (to sterilize it) and wait 5 minutes.

Cool wort using wort chiller to under 120 degrees (metal cauldron is bearable to the touch) then pour through a coarse strainer into plastic bucket. Add cherry juice and top up to 5 gallons with distilled water. Add yeast. Decant through a strainer into 6.5gallon carboy.

Target OG: 1.064
Target FG: 1.021
Target ABV: 5.6%