Dave's Dreaded
Chocolate Cherry Stout
Start Brew Date - 12/27/97
Transferred to Secondary - 1/1/98
Dave's Dreaded Chocolate Cherry Stout

Beer Cam
1/1/97 5:00PM

 This is a recipe I found in the "Brew Your Own" magazine "Recipe Exchange".  It sounded good and we wanted to try it!!  I will let you know how it turns out.......

Credits -

  • Brewmeister Overseer - Dave Dixon
  • Brewmeister - David DeVaul

Updated 1/1/98 5PM -
Stout is transfered to the Secondary.  3 lbs of cherries are added to the beer.   The beer is very active.

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded Chocolate Cherry Stout"

 

Images from the Dave's Dreaded Chocolate Cherry Stout
dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes)
dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes)
dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes) dd1ccs7.jpg (13383 bytes)

Back to Top -

Dave's Dreaded Chocolate Cherry Stout Beer Log -

OG: Hydrometer reading is 1.063
FG: Hydrometer reading is 1st -  2nd -  3rd -
Alcohol
Content		  
1. Sterilized all Equipment used.
2. Started boil at 1:50PM with ~6.5 gallons of water.
3. Added bag of grains at 5:30PM-
  • 1/3 lbs roasted barley
  • 1/3 lbs black patent malt
  • 0.5 lbs crystal Malt 20° Lovibond
  • 0.5 lbs crystal Malt 60° Lovibond

Heat water with grain bag to 165° and steeped for 30 minutes. Dipping the grain bag like a tea bag every so often. 2:35PM to 3:06PM
4. Removed bag at 168°. 3:06PM
5. Hard boil achieved at 3:14PM. Added Cordon Brew (yeast nutrient, heading salts).
6. Hard boil achieved at 3:17PM. Added the following -
  • 6 lbs dark dry malt extract
  • 1 oz. Irish Northdown Bittering Hops (8.6% alpha acid)
7. 3:57PM - Added 7 oz. Bakers semi-sweet chocolatel.
8. 4:02PM - 1/2 tsp. Irish Moss Clarifier and placed Wart Chiller in boil.
9. 4:17PM - Finished boil removed head from wart.
10. Temperature is over 210°.
11. Cool wart down to 70° at 5:00PM
12. Rack liquid into the primary fermenter. Splashing the liquid to inject oxygen.
13. Pitch Liquid Wyeast 1084 Irish Ale yeast. at 5:02PM
14. Mix yeast into liquid at 5:05PM.
15. Take Original Gravity hydrometer reading 1.063
16. 5:07PM - Close lid on primary
17. 12/30/97 3:00PM - Stout is very active in the primary.
18. 1/1/97 1:00PM - added 3 lbs of cherries and 3/4 gal of water into a pan and steeped at 170° for 20 minutes.
19. 1/1/97 2:10PM - Stout is transfered to the Secondary.  3 lbs of cherries are added to the beer.  The beer is very active.

Back to Top -

Return to Dave's Dreaded 1997 Brews Page