Cherry Fever Stout

Classification: stout, fruit beer, cherry stout, extract

Source: Fishstix (eagle2@epix.net), r.c.b., 4/3/95

Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.

Ingredients:

3.3 lbs. John Bull plain dark malt extract syrup
2 1/2 lbs. Premier Malt hopped flavored light malt extract syrup
1 1/2 lbs. plian dark dried malt extract
1 lbs. crystal malt
1/2 lbs. roasted barley
1/2 lbs. black patent malt
1 1/2 oz. Northern Brewer hops (boiling): 13 HBU
1/2 oz. Willamette hops (finishing)
8 tsp. gypsum
3 lbs. sour cherries
2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
1-2 pkgs. ale yeast
3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

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.

Specifics:

OG: 1064-1068 (16-17)
FG: 1018-1026 (4.5-6.5)