Brewing Notes — Cherry Stout II

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.

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