BC Cherry Stout

123.2 EBC
29.9 IBU
Fermentables
Weight
When
UK Pale Ale Malt ( 56.2 % )
2.373 kg
Mash
UK Flaked Oats ( 21.1 % )
890 g
Mash
UK Chocolate Malt ( 8.4 % )
356 g
Mash
UK Roasted Barley ( 7 % )
297 g
Mash
Uk Oat Husks ( 0.3 % )
12 g
Mash
Sugar - Lactose ( 7 % )
297 g
Start Of Boil
Hops
Weight
When
UK Fuggle ( 5.6 % )
28 g
60 Min
Other
Weight
When
Cocoa Nibs
132 g
In Boil
Cherry Freeze Dried
100 g
In Boil
Cocoa Powder
2 g
In Boil
Irish Moss
0.53 g
In Boil
Yeasts
Amount
Craft Series M42 new world strong ale
1 pack
Volumes
Target
Actual
Before Boil
16 l
16 l
After Boil
12 l
12 l
Transferred
10.75 l
11 l
Pitching
10.75 l
11 l
Finished
10 l
9.75 l
Gravity
Target
Actual
Before Boil
1.055 SG
1.051 SG
After Boil
1.08 SG
1.079 SG
Finished
1.021 SG
1.026 SG
Other
Target
Actual
Attenuation
72.5 %
65 %
ABV
7.9 %
7 %
ABW
6.2 %
5.4 %
Efficiency
75 %
69.8 %
Temperature
18 ˚C
18 ˚C
Mash : Three step infusion
Rest at
64 ˚C
30 mins
Rest at
68 ˚C
50 mins
Rest at
72 ˚C
10 mins
Notes
General
The freeze dried cherry's were crushed into a fine powder as were the cocoa nibs these were placed in the same container.
Mash
Total Water Needed : 18.31L
Mash Water : 14L
Sparge Water : 6.5L
Added an extra 1L at the start of the mash as it was very dry.
This really needs to have more oat husk next time as the mash became quite stuck.
Boil
The cherry's, Lactose and cocoa powder were added in the last five minutes.
The crushed cherry's had clumped together and may have sunk to the bottom. It would make sense next time to add them into the hop spider or take some of the hot wort out next time to dissolve them before adding into the kettle.
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