Chocolate Covered Cherries Sour Milk Stout Beer Recipe | All Grain Sweet Stout | Brewer's Friend
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Chocolate Covered Cherries Sour Milk Stout

404 calories 41.6 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Jonathan Adams
Calories: 404 calories (Per 12oz)
Carbs: 41.6 g (Per 12oz)
Created: Monday October 27th 2014
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 47.6%
3 lb United Kingdom - Crystal 90L3 lb Crystal 90L 33 90 14.3%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1 lb German - Carafa III1 lb Carafa III 32 535 4.8%
2 lb Belgian - Special B2 lb Special B 34 115 9.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 14.3%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 4.8%
21 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 8.26 33.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 30 min 6.35 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 12 min 4.23 33.3%
3 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Fining Secondary --
2 oz Mashed Sweet Cherries Flavor Secondary --
2 each Vanilla Beans Flavor Secondary --
1 oz Toasted Coconut Flavor Secondary --
5 oz Cocoa Nibs Flavor Secondary --
Wyeast - British Ale 1098
1 Each
Attenuation (avg):
Optimum Temp:
64 - 72 °F
Fermentation Temp:
72 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

Malt Notes:
American Pale 2-Row - Bulk Maltose.
Crystal 90L - 15%, Date-Rich and Caramel Flavor
Chocolate - 5%, Bulk Color
Carafa III - 5%, Bulk Color and Aroma
Special B - 10%, Caramel Raisin and Fruit Flavor
Flaked Oats - Up to 30%, Mouthfeel of Cream
Roasted Barley - Low %, Color and Dry Stout Flavors.

Mashed Sweet Cherries - 5oz of cherry syrup. Buy 5 lbs of frozen cherries in 1 lb quantities. Toss the cherries in 1 cup of sugar per lb of cherries. Place the cherries and sugar in a sauce pot with water up to covering the cherries. On medium heat, bring to a simmer. Mash the cherries regularly as the mixture simmers. The sauce will be complete when the cherries reduce to a simple syrup. Toss in secondary at bottling, as the yeast will quickly and readily eat through the cherry syrup.

Lactose should be added in a 5 oz bag quantity. Boil water with lactose added for 15 minutes. Toss into beer after boiling at bottling so as not to rack out of beer.

Place 2 bags of shredded coconut onto a baking sheet well spread out. Bring oven to bake at 350 F. Place coconut on middle rack and let sit for 15 minutes or until they start to yellow. Turn the coconut over and let yellow again for 15 minutes. Bring the oven to a broil, and place coconut on high rack and let crisp to darker brown (~5 minutes). Flip coconut and crisp again for ~2 minutes. Place in a cheese-cloth bag, and place in beer for 3-5 days. Note: it sat initially for 4 days, but a single day more would have made it more present in the nose.

Cocoa Nibs: Add to secondary after 5 minutes of boiling in clean water. Let sit in secondary for 3-5 days. Note: nibs were left in beer for 5 days.

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  • Last Updated: 2016-02-13 16:56 UTC
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