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Cherry Chili Chocolate Stout

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

Original Gravity:

1.114

Final Gravity:

1.021

ABV (standard):

12.3%

IBU (tinseth):

56.8

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Warrior (Pellet)		56.77	100%
1 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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

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Public: Yup, Shared
Last Updated: 2025-09-11 07:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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