cherry stout Beer Recipe | All Grain Dry Stout by williss vallée | Brewer's Friend
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cherry stout

163 calories 17.4 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: William Vallée
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Wednesday February 20th 2019
1.053
1.014
5.1%
39.0
50.0
3.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg American - Midnight Wheat Malt0.5 kg Midnight Wheat Malt 33 550 7.9%
2 kg Cherry, dark sweet2 kg Cherry, dark sweet 6.4 0 31.7%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 9.5%
0.50 kg New Zealand - Roast Barley0.5 kg Roast Barley 32.7 736.04 7.9%
0.80 kg New Zealand - Munich Malt0.8 kg Munich Malt 36.8 7.87 12.7%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 7.9%
1.40 kg United Kingdom - Pearl1.4 kg Pearl 37 2.1 22.2%
6.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Warrior25 g Warrior Hops Pellet 16 Boil at 67 °C 30 min 39 100%
25 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 67 °C 60 min
17 L Fly Sparge -- 67 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"cherry stout" Dry Stout beer recipe by William Vallée. All Grain, ABV 5.08%, IBU 39, SRM 50, Fermentables: (Midnight Wheat Malt, Cherry, dark sweet, Flaked Oats, Roast Barley, Munich Malt, Caramel / Crystal 60L, Pearl) Hops: (Warrior)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-20 18:56 UTC
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