Black Forest Stout (Chocolate & Cherry)

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
No Chill: 15 minute extended hop boil time
Hop Utilization: 93%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Sunday June 23rd 2024

Original Gravity:

1.045

Final Gravity:

1.010

ABV (alternate):

4.7%

IBU (tinseth):

38.9

SRM (morey):

30.8

Mash pH

3.3

Cost $

66.73

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 lb	Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row	$ 1.60 / lb $ 11.20	37	1.8	54.6%
10 oz	Bairds - Roasted Barley10 oz Roasted Barley	$ 3.05 / lb $ 1.91	33	600	4.9%
6 oz	Great Western - Crystal 40 Malt6 oz Crystal 40 Malt	$ 3.29 / lb $ 1.23	21	40	2.9%
6 oz	Bairds - Medium Caramel / Crystal 80L6 oz Medium Caramel / Crystal 80L	$ 3.79 / lb $ 1.42	34	80	2.9%
1 oz	Briess - Chocolate1 oz Chocolate	$ 3.19 / lb $ 0.20	25	350	0.5%
70 oz	Cherry, dark sweet70 oz Cherry, dark sweet - (late fermenter addition)	$ 0.43 / oz $ 30.10	6.4	0	34.1%
205 oz / $ 46.06

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Artisan - Kent Goldings2 oz Kent Goldings Hops	$ 1.95 / oz $ 3.89	Pellet	5.1	Boil	60 min	38.85	100%
2 oz / $ 3.89

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Artisan - Kent Goldings (Pellet)	$ 1.95 / oz $ 3.89	38.85	100%
2 oz / $ 3.89

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal		Strike	164 °F	152 °F	45 min
0.5 gal	For maintaining temp	Infusion	210 °F	152 °F	45 min
5.5 gal		Fly Sparge	185 °F	169 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 73 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Gypsum		Water Agt	Mash	90 min.
3 g	Irish Moss		Fining	Boil	15 min.
3 g	Yeast Nutrient		Fining	Boil	10 min.
8 oz	Cocoa powder	$ 0.60 / oz $ 4.80	Flavor	Whirlpool	--
$ 4.80

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:	$ 5.99 / each $ 11.98
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	61 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 175 B cells required

$ 11.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.2 psi Temp: 36 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Christiansburg VA USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Note, if using this recipe, that the mash/sparge volumes accommodate about 1/2 gallon of cherry puree added at the end of primary fermentation. My target was to keg 5 gallons.

Add cocoa powder at flameout. A little worried about 8 oz of cocoa, may add 1/2, test and add more if needed, just in case.
Update here, added all 8oz @ whirlpool. It seemed like all the cocoa dissolved, but after the kettle drain the trub cone was very chocolatey. I added another maybe 1oz or so directly into the fermenter. Just in case.

Adding yeast directly onto wort, might rehydrate one pack and sprinkle the other. Rehydrated both packs of yeast because my fermenter volume was a little low, so rehydrated in 1/2L of H20.

Plan to ferment somewhere in the low 60s. Started at 62.

Add cherry purée as primary fermentation ending. Adding the cherry brought the gravity from 1.014 back up to 1.027, and then very quickly started fermenting back down.

The ABV on this is closer to like 5.2-5.8% (depending on the sugar in the cherry purée used). The recipe builder doesn’t calculate it because it’s a fermenter addition.

As I was kegging this up from the fermenter, about the last 1/2 gallon, or top 1/2 inch, was just sludge. I only ended up getting about 4.5 gallons into the keg to try to avoid getting most of the sludge in the keg. I guess next time I would add another 1/2 gallon of volume overall to yield closer to 5 gallons in the end.

Brewing this for local beer club Dec competition.

View Count: 288
Brew Count: 1
Last Updated: 2024-08-06 14:10 UTC

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