A cherry stout just in time for the holidays.
Pre-Boil Gravity: 1.064
Original Gravity: 1.084
Final Gravity: 1.015
ABV: 7.25%
Fermentables: 30 lbs. - American 2 Row 4 lbs. - Belgian Munich ½ lb. - Belgian Chocolate Boil (hops in pellet form): 2.0 oz. - Hallertauer Mittelfruher (2.8%) @60 4 lb. - Honey @10 2.0 oz. - Saaz (3.5%) @5 Dry Hopped: 9 lb. - equal parts sweet & sour cherries 1 "Light" Oak Spindle Yeast – USE STARTER: Wyeast Belgian Abbey Ale II (1762)
Special Instructions:
Once fermentation is complete, move to cold crash for two days. Pastuerize the cherries on the stove top to 170 degrees. This will allow the cherries to be sanitized. After cold crash is complete, move to secondary vessel and add hop bag of cherries with light oak spindle. Include the cherry juice to the vessel. Let sit in room temperature (72 degree) area for five – seven days to pick up the cherry flavor.