Vanilla Cherry Stout
Style 20: Fruit Beer
Base Style 13B: Sweet Stout
Submitted by Josh Marenger
Batch size: 5.0 gal
Malt Bill:
10 lbs 2-row
1 lb Chocolate Malt
0.5 lb Crystal 40
0.5 lb Crystal 80
0.5 lb Roasted Barley
1 lb lactose @ 5 min
Mash at 154°
OG: 1.062 (not including cherries)
Hop Bill:
2 oz East Kent Goldings @ 60
IBUs: 33
Fermentation:
Yeast - Wyeast 1084 - Irish Ale
Primary fermentation - 2 weeks
Racked onto 5 lb of cherries/juice from a Door County winery, adding 3 points to gravity.
Also added 1 chopped vanilla bean and ~3 oz homemade vanilla extract
Secondary fermentation - 5 weeks
FG: 1.019
ABV: 6.0%
Notes:
Tasted this when bottling and I'd probably add more vanilla next time - it's barely
present in the aroma and aftertaste. Otherwise this turned out surprisingly balanced.
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