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Hundred Doller Imperial Cherry Chocolate Whiskey Oaked Stout

253 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Brothers From Another Motha Brewery
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Tuesday November 13th 2012
1.076
1.019
7.5%
104.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 51.3%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 20.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.1%
1 lb Belgian - Special B1 lb Special B 34 115 5.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.1%
1 lb American - Chocolate1 lb Chocolate 29 350 5.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.1%
19.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 42.69 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 30 min 32.8 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 17.66 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 11.4 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Infusion 152 °F 60 min
6 qt mash out Infusion 170 °F 15 min
20 qt Sparge 175 °F 45 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb lactose Other Boil 1 hr.
0.50 tsp yeast nutrient Other Boil 10 min.
8 lb sweet cherries Flavor Other 25 min.
1 each whirfloc Fining Boil --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

boil. add 8 pounds of cherries after flame out. prepare cherries by moderately cracking skin with potato masher. steep cherries in wort for 25 minutes (keeping temp. between 185 F and 160F during steep), then chill. add 1.5 oz. of medium toasted oak chips soaked with knob creek bourbon and 3.5 oz. cocoa nibs in secondary. 2 weeks in primary. 2 weeks in secondary. bottle condition for 3 months.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-04-02 13:27 UTC
Other Brewers Who Brewed This Recipe:
Zim23
Discussion about this recipe:
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System Account 11/27/2014 at 08:34pm
Can we aged this ?<br>


quercus67 03/19/2015 at 01:19pm



quercus67 03/19/2015 at 01:22pm
yeah. you should be able to. watch the efficientcy. My brewing partner and I were getting low efficiencies at the time. I think we brewed at 62% that day. Don't worry we;'ve made some adjustments and we're up around 80 now. You may want to adjust the grain bill accordingly (bulk grains). If you are getting 75 to 80% effficientcy you may have a 9% beer if you use our recipe exactly.


quercus67 03/19/2015 at 02:14pm
Things I would do differently: change my bulk grain to all marris otter. no pale ale. i'd use 12 lbs of MO,and cut off 2 pounds of bulk grain. cut the flaked oats in half. use .5 lb FO. and one final thing. I'd cut out the lactose. not needed, since we weren't going for a milk stout. we were rookies back then. keep everything else the same. One thing to note about aging this beer, the cherry flavor seemed to disappear after 6 months. 4 to 5 months was at its peak. enjoy!


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