Alan's and Rob's Cherry Stout

Bodensatz Brewing

Alan's and Rob's Cherry Stout

Procedure
Ingredients	Extraction Points
7 lb Pale Canadian 2 Row	7 x 35 = 245.0
500 gr flaked barley	1 x 30 = 030.0
roasted barley	1 x 24 = 024.0
total	302
Optimal Gravity	1.060
OG (25 litre)	1.033
OG (adjusted to 19 litre)	1.043
Effeciency	72%
3 lbs sweet cherries
6 lbs sour cherries
1 tsp Gypsum in strike water
1/4 tsp acid blend in sparge water
2.0 oz Northern Brewer Hops ( 7.1 % alphas ) @ 60 min
0.5 oz Willamettes Hops ( 4.6 % alphas ) in hop back
Wyeast 1084 Irish Ale starter

Data

Brewed: Sep 01, 1996
Pitched: Immediately
Racked: Sep 03, 1996 (onto cherries)
Racked: Sep 07, 1996 (off of cherries, put in fridge)
Bottled: Oct 24, 1996 with 105 grams corn sugar

Procedure

Pre-heat cooler 10 minutes with 190F strike water. Put water back into liquor tank, then draw off 9 quarts into the cooler for strike. Mix 1 tsp gypsum into the strike water, then stir in the grist. Stir well, measure at 155.5F, ph about 5.0. Mash 75 minutes.

Add 1/4 tsp acid blend to liquor tank to bring to about ph 5.3. Sparge 80 minutes, collecting 25 litres of wort. Sparge water kept at 160 to 170F.

Transfer wort to brewpot, bring to boil, boil 15 minutes then begin hop schedule according to above. 2.0 oz boiled 60 min.

Whirlpool wort, let sit 5 minutes. Begin siphon out of brewpot, through mason-jar hop-back, into chiller.

Cherries weren't adding until secondary fermentation.

Pitching

Started yeast on Aug 30, adding a total of 1000ml over the next few days. Pitched the entire litre, as it was not quite yet settled out.

Other Information

When we racked it onto the cherries, we put 1 litre into a plastic 1 litre bottle and didn't prime it. The secondary fermentation primed it, and it turned out to be a most excellent stout. Everyone at our brew meeting loved it. This is definately a recipe we'll make again, but without the cherries.