Death of Elvis Cherry Stout

Source: Keith Richards
Recipe added: 10/05/01
Email: RIPIC80@msn.com

I even surprised myself with this one, heavily modifying a recipe I saw in Charlie Papazian's book. With the first sip, I wished I had made about 50 gallons. A dark and smooth brew, the cherry tartness was very subtle, and even persevered in the aftertaste. A lucky guess on the weight, the cherries lent a red tinge to the head. I think it would make a good stout on its own, but Door county, WI cherries are too good to pass up...

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: 1.062
Finishing Gravity: 1.013
Time in Boil: 60 mins
Primary Fermentation: 4 days @ 68
Secondary Fermentation: 10 days @68

Ingredients:

Grains
4 oz black malt
8 oz. chocolate malt
8 oz. roasted barley
8 oz. crystal malt (80L)
2# Klages 2-row lager malt
1# 6-row lager malt
3.5# Muntons Xlite DME
1.5oz Northern Brewer hops @ 6.55 AAU (10.5 HBUs)bittering
.5 oz Willamette (aroma)
.5 cup malto-dextrin
9 oz. jar Maraschino cherries
2 tsp. Irish Moss
3 kgs. (6.6#) Bing cherries
1 vial White Labs Irish Ale yeast

Procedure:

Mash-in 7 qts Tap water @ 135 deg. Protein rest 30 min @125 deg. Starch conversion rest 75 min @ 153 deg. Mash-out 10 min @ 168 deg. Sparge w/ 9 qts water treated w/ .5 tsp gypsum. Dissolve extract and malto-dextrin and bring to boil. Add Northern Brewer, boil 60 mins, adding Irish Moss in last 15 mins. Crush cherries. Steep cherries and Willamette 15 min. Cool to 75 and add yeast. Be sure cherries are in the primary fermentation vs. secondary, as some say to do, and I left the pits (they're supposed to add a slight almond flavor)

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