Hey Guys,
So ive been messing around with recipe creation lately and one of the concepts i wanted to try was a Chocolate Cherry Cream Stout. I envision the taste to be much like a Cherry Cordial such as
http://www.amazon.com/Queen-Anne-Chocolate-Cherry-Cordials/dp/B006JVU1X0/ref=sr_1_2?ie=UTF8&qid=1389558564&sr=8-2&keywords=cherry+cordial I havent made plans to brew this yet but any sort of opinions would be welcome:)
Chocolate Cherry Cream Stout
Sweet Stout (13 B)
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 41.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.3 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 6.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 4.1 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 2.1 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 4.1 %
0.50 oz Magnum [14.50 %] - Boil 45.0 min Hop 8 20.3 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.50 oz Cascade [8.00 %] - Boil 15.0 min Hop 10 6.7 IBUs
1.00 Items Cocao Nibs (Boil 15.0 mins) Spice 11 -
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 ml] Yeast 12 -
3 lbs 0.8 oz Cherry Puree(Secondary) (6.0 SRM) Adjunct 13 25.3 %
2.00 Items Vanilla(Bean) (Secondary 7.0 days) Spice 14 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 27.0 IBUs
Est Color: 36.6 SRM