Cherry Fever Stout Beer Recipe
Category Stout
Recipe Type Extract
Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.
Fermentables
3.3 lbs. John Bull plain dark malt extract syrup
2.5 lbs Premier Malt hopped flavored light malt extract syrup
1.5 lbs plain dark dried malt extract
1 lbs. crystal malt
.5 lbs. roasted barley
.75 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
.5 lbs. black patent malt
3 lbs. sour cherries
Hops
1.5 oz Northern Brewer hops (boiling): 13 HBU
.5 oz. Willamette hops (finishing)
Other
2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
8 tsp. gypsum
Yeast 1-2 pkgs. ale yeast
Procedure Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.
Cherry Weiss et cetera
Category Fruit Beers
Recipe Type Extract
Fermentables
3.3 lbs wheat liquid extract (i used M & F)
3 lbs light dme (i used wheat)
3 cans good quality cherry juice concentrate
Hops
1 oz. 5% cascade hops
Yeast american ale yeast (didn't go with the weiss yeast to reduce those
Procedure 3 gal. boil volume.
Very rapid fermentation for 4 days, slowed _finally_ and racked to secondary after 8 days, left it 6 more days in carboy, great clarity! once in secondary i added 2tbs. pure vanilla extract for flavor and mostly aroma, and i tbs. cherry essence for aroma (taste was grrrreat, didn't need any more flavor, wanted better aroma).
At bottling added 8oz malto-dextrin for better head and mouth feel - was of course very dry...and priming sugar.
Cherry Wheat
Category Wheat Beer
Recipe Type Extract
Fermentables
1 ea 3.3-lb can of light malt extract syrup
3 ea 1-lb cans of wheat malt extract syrup
.5 lb crushed crystal malt
Hops
2 oz Hallertauer hop pellets (boiling
Other
8 lbs. crushed sour cherries
Yeast Wyeast weizenbeer yeast
Procedure Bring three gallons of water to 160-deg F. Steep the crushed crystal malt for 45 min. Strain out. Bring to boil. Add the malt extract syrups and boiling hops. Boil 1 hour. Remove from heat. Add the crushed cherries to the hot wort and steep for 10 minutes. Pour the lot (cherries and all) into a primary fermenter and cool to yeast pitching temperatures. Add the yeast culture ans ferment 5-7 days in primary. Siphon the beer off the cherries into the secondary fermenter and let go another seven days or until fermentation is complete. Bottle with 3/4 cup of corn sugar.
Cherry-Honey-Weiss
Category Fruit Beers
Recipe Type All Grain
Fermentables
6 lbs 2 Row English Pale Malt
4 lbs Malted Wheat
10--1/2 lbs Cherries
1 lbs Honey
Hops
1 oz Saaz Hops - Boiling
.25 oz Saaz Hops - Finishing
Other
Gypsum for adjusting PH
Irish Moss (Clarity)
Yeast yeast
Procedure I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.
Chocolate Mint Coffee Stout
Category Stout
Recipe Type Extract
Fermentables
1 cup black patent
1 cup roasted barley
3 lb. dark DME (Telford)
.25 cup Hershey's Mint Chocolate Syrup
Hops
1 oz. Perle (8%) half at boil, half at 30 minutes
1 oz. Hersbrucker (1.5%) finishing
Other
1 cup chocolate
1 can Telford Shamrock Stout (4 lb.)
2 oz. Hershey's unsweetened baking chocolate
.5 cup Hershey's cocoa
.25 cup Chocolate Mint coffee (ground)
Yeast 2 packs Nottingham ale yeast
Procedure Leave grains in for 10 minutes of the boil.
|