Brewer's Friend

Print

Cherry Chili Chocolate Stout

379 calories 33 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 140 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.62 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Tim Hamersly
Calories: 379 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created: Monday September 1st 2025
1.114
1.021
12.3%
56.8
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 30.5%
3 lb Great Western - White Wheat3 lb White Wheat 37 3.5 22.9%
1 lb Thomas Fawcett - Oat Malt1 lb Oat Malt 27.6 2 7.6%
8 oz Proximity - Chocolate Wheat8 oz Chocolate Wheat - (late mash tun addition) 34.5 400 3.8%
8 oz American - Roasted Barley8 oz Roasted Barley - (late mash tun addition) 33 300 3.8%
4 oz German - Carafa III4 oz Carafa III - (late mash tun addition) 32 535 1.9%
0.62 lb American - Carapils (Dextrine Malt)0.62 lb Carapils (Dextrine Malt) 33 1.8 4.7%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 43 2 15.2%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 0.5%
19 oz Cane Sugar19 oz Cane Sugar 46 0 9.1%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil at 212 °F 20 min 56.77 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Amylase Water Agt Mash 66 min.
2 g Oxblox3D Water Agt Mash 66 min.
1 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4.91 ml Lactic acid Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
2 oz Cacao Nibs Spice Boil 5 min.
7 g CellarScience - FermFed Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.75 oz Deseeded ancho and kashmiri Spice Secondary 7 days
4 oz Cacao Nibs Spice Secondary 7 days
12 oz Dried cherries Flavor Secondary 7 days
4 oz Heavy toast oak chips Flavor Secondary 7 days
 
Yeast
CellarScience - Voss
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 19 54 127 100 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.9 qt Strike 153 °F 145 °F 30 min
Temperature 155 °F 155 °F 30 min
4 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.97 19.9  
Mash volume with grains 5.76 23  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 2.82 g | 11.3 qt) 1.9 7.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 5.62 22.5  
Boil off losses -3.5 -14  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 6.87 27.5
Equipment Profile Used: System Default
 
Notes

Chop and combine cherries, chilis, cacao nibs in a food processor. Pasteurize in ziploc bag at 140 F for 1 hr.

After primary fermentation, rack into keg and add oak chips, cherry/chili/cacao puree. Let sit at room temp for 7 days.

Optionally add amaretto to reinforce cherry flavor.

Cold crash for 48 hours, transfer to serving keg, carbonate and serve.

Last Updated and Sharing
 
170
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-12-07 02:43 UTC