Winter is really here and I am brewing another cherry stout. This will be similar to the some I did in January, but a little stronger.
- 3 lbs. pale malt
- 1 lb. roasted barley
- 1 lb. flaked barley
Add for one hour boil:
- 6 lbs. Northern Brewer Gold malt extract
- 2 lbs. dark dry malt extract
- 1 1/2 oz. Nugget hops from our garden.
After the boil has been going for 30 minutes I will add another 1 1/2 oz. of the Nugget hops. Since I am using more fermentables I am increasing the amount of hops.
At the end of the boil I will add 1 lb. frozen cherries and another 1 oz. hops. I will then cool the pot before transferring the contents to the primary fermenter. Cooling the pot will be easy — I will just put it on the back porch, where the temperature is about 0oF/-18oC.
I will use an Irish ale yeast for the fermentation.