Chocolate Cherry Stout

The recipe will need pectinase. Liquid pectin enzyme is effective and would be added just prior to bottling or kegging (following the packaging instruction as far as portioning). Alternatively, pectinase can be added post-boil, during the yeast pitch (again, refer to packaging instructions, but in this case should be about 1 teaspoon). The pectinase can also be added during secondary fermentation but you will likely need twice as much added to wort.

For the cherry flavor, use two 49oz cans of Oregon brand Dark Sweet Cherry Puree (available at Piggly Wiggly, Bi-Lo, Publix, Walmart, and Whole Foods--call or check online for inventory). Add puree to secondary fermentation, let ferment for 2-4 weeks if not longer.

To double down on and really polish the chocolate notes (the malt will do plenty but I would highly recommend taking this step as well) add Nielsen Massey Chocolate Extract. Can be ordered through Walmart, but Amazon would be cheaper and faster. Add to taste right prior to bottling or kegging (and start with less--a little goes a long way).

And one last option if you feel ambitious: adding vanilla to the mix! My recommendation for the palate of this recipe would be to take four vanilla beans (slit down their length and scraped out--keep the scrapings in with them, that's the good stuff!) and soak in a bourbon of your choice for 7-10 days. Then add them during secondary fermentation.

Happy brewing!



Additionally, if recreating this recipe again, WY5526 and Trappist yeast were also well-tailored options for this recipe. On that note as well, East Kent Goldings and Mt Hood hops also came up as decent contenders. Play around with it and let us know what you discover in the comments!