WhatDaHec Hairy Cherry Stout

Source: Hector Reyes and John the Beer Guy
Recipe added: 06/25/99
Email: Mixwell30@aol.com

This beer has a wine-like taste with a nice coffee and cherry finish. It has a nice, dark color and is surprisingly strong. It's a winner among my friends and I'm sure anyone who makes this beer will love it. The cherries were picked two days before I made this batch so that may be a key to it's wonderful cherry bitterness. Ageing definitely helps this beer.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.020
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 10 days

Ingredients:

6 pounds amber malt extract
1 pound dark malt extract
4 oz. Roasted Barley
4 oz. Black Patent malt
16 oz. Crystal malt (120 Lovibond)
8 oz. Oatmeal
3 tsps. (15g.) gypsum
1&1/2 oz. Northern Brewer hops (Boiling)
1/2 oz. Willamette hops (finishing)
5 pounds fresh cherries (bought on the way home from Napa Valley)
1 oz. cherry flavor syrup
1 package Wyeast Irish ale yeast
3/4 cup corn sugar (bottling)

Procedure:

I mix all my grains together and put them in thigh high panty hose for a 45 minute steeping, covered at 160 degrees. Then discard grains and bring to a rolling boil. Add gypsum and boiling hops, stirring constantly. Drink homebrew (very important). Add finishing hops 2 minutes before pouring contents into plastic fermenter. At end of boil let wort cool to 160-180 degrees and add sliced cherries. I just slit the skin open with a knife so the yeasties could sneak in. Let the cherries steep for 15 minutes for pasteurization. Pitch yeast when cool. Add cherry syrup at bottling.

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