Frank, is that recipe floating around on here anywhere? Sounds awesome
I'm sure it is somewhere lol... but here's what I brewed this year...
MBW’s Cherry Poppin’ Stout 2014
Batch = 5.5
OG = 1.078
90 minute mash @ 148
24 hour cold steep in 1.75 gallons of water (2 quarts per pound)
Roasted Barley – 2 lb
Chocolate Malt – 1.5 lb
Mash:
62% American Two Row = 10 lb
18% Maris Otter = 3 lb
15% Flaked Barley = 3 lb
5% Flaked Oats = 1 lb
½ lb Rice Hulls
60 minute = 1 oz Perle
20 minute = Add 1.75 gal of dark grain tea – return to boil to restart count
White Labs 007 Dry English Ale (Yeast Starter)
Add 10 pounds of tart Montmorency cherries to secondary – Purchased at White House Fruit Farm
I've modified this beer a bit every time I've brewed it. The first year was 80% two row and 20% flaked barley. Last year, I used some C60 in it and only 7 lbs of cherries. The cherries didn't taste as good last year. This year, they were a bright red and tasted dandy. This year, I'm trying some oats in it. I also subbed some two row for some Maris Otter. The yeast and hops have stayed the same. I've also adjusted dark grains a touch from the original... we'll see. If you bottle, you'll want to drink some early. They will be good but will be very tart. If you can wait 5-6 months, you'll of a fantastic brew. I'm going to keg it for the first time this year. I plan on tapping it in January.