Author Topic: Bourbon Chocolate Cherry Stout  (Read 1009 times)

Offline Brutal Eric

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Bourbon Chocolate Cherry Stout
« on: April 05, 2016, 03:19:58 PM »
Imperial Bourbon Chocolate Cherry Stout. Any suggestions or wisdom?

Offline Brutal Eric

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Re: Bourbon Chocolate Cherry Stout
« Reply #1 on: April 05, 2016, 04:00:30 PM »
Adding Cherry Puree and a Oak stick soaked in bourbon to secondary.

Offline 69franx

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Re: Bourbon Chocolate Cherry Stout
« Reply #2 on: April 05, 2016, 04:16:59 PM »
Are these adjustments to a stout you have made and liked in the past? If not familiar with the base recipe, it may be tough to tell what you like or dont like about the adjustments. I have not made a stout like this, but have made Denny's BVIP and it has a lot going on and I wish I had made just the base the first time, so I could better understand what the extras brought to the table. Not saying dont do it, just trying to help figure it out
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Offline Brutal Eric

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Re: Bourbon Chocolate Cherry Stout
« Reply #3 on: April 05, 2016, 05:42:24 PM »
Agreed I have the base beer in primary now, will taste soon. If good ramp up.

Offline ethinson

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Re: Bourbon Chocolate Cherry Stout
« Reply #4 on: April 05, 2016, 06:12:55 PM »
Are these adjustments to a stout you have made and liked in the past? If not familiar with the base recipe, it may be tough to tell what you like or dont like about the adjustments. I have not made a stout like this, but have made Denny's BVIP and it has a lot going on and I wish I had made just the base the first time, so I could better understand what the extras brought to the table. Not saying dont do it, just trying to help figure it out

Just a shot in the dark since I have no experience with these kind of additions, but as a riff off of this suggestion, if the batch is big enough you could split the secondary in two and add to one and leave the other as base? Then when you bottle (or CO2 a keg) you can taste them both side by side?
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Offline 69franx

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Re: Bourbon Chocolate Cherry Stout
« Reply #5 on: April 05, 2016, 06:17:41 PM »
I think that sounds like a better plan and could then even blend if so desired. Just try some different percentages and the go with it
Frank L.
Fermenting:
Conditioning:
In keg:
In Bottles:  
In the works: Hopefully brewing 10 gallons of Pilsner tomorrow for a family reunion in July, then back to IPA and  a barleywine to age

Offline moodyflyboy

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Re: Bourbon Chocolate Cherry Stout
« Reply #6 on: April 06, 2016, 02:11:46 AM »
We made a chocolate cherry stout.  Added mashed frozen cherries (2lbs per gallon) plus cocao nibs. Both added to secondary.  turned out great. 

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Offline JJeffers09

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Re: Bourbon Chocolate Cherry Stout
« Reply #7 on: April 07, 2016, 02:01:06 PM »
Sour tart cherry?  or sweet dark cherry flavor?

El dorado Hops - cherry esque some say cherry life savor as a negative, but I happen to think El Dorado hops are good dry hopped and FB for bitterness.
Wyeast 1388 (I think) or WLP550 Belgian strong ale - sour cherry tart flavor
Frozen Cherry's blended yourself in a bag in secondary

Pretty much my only recommended forms of cherry in beer.  But with the wyeast 1388 it is better to let it chill out for at least a year.  How did you get your chocolate in there?  Nibs, Powder, Bar, or malt?
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Offline Brutal Eric

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Re: Bourbon Chocolate Cherry Stout
« Reply #8 on: April 07, 2016, 08:28:05 PM »
There's some wisdom! Thanks JJ

Offline JJeffers09

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Re: Bourbon Chocolate Cherry Stout
« Reply #9 on: April 08, 2016, 06:59:05 PM »
I actually forgot Cascade Candi Syrup makes a sour cherry syrup that is really good.  I have not used it but I have had it and it was good.
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