Cherry Bourbon Stout

Head Brewer

Josh Kruck

Ingredients

• 7 lbs Pale 2 Row Malt
• 1 lbs Chocolate Malt
• 1 lbs Crystal 75L
• .50 lbs Roasted Barley
• .50 lbs Peated Malt
• 1oz Fuggle 15 Min
• 1oz Perel 60 Min
• 1 tsp Irish Moss
• Wyeast Scottish Ale Yeast (#1728)

Mash Schedule

• 1 hour @ 152
• 10 min @ 170

Boil Schedule

• 60 Minutes - Add Perel Hops
• 15 Min - Add Fuggle Hops

Process

1. Yeast was put in a started (by AC maybe?)
2. Heated 10.3 quarts up to 175
3. Added water to grains and hit 152
4. Heated sparge to 175
5. Heated mash out water to 200 ( I don't remember how much we used to get the grains to 170, promash can do the math for you :))
6. Raised temp via infusion to 170, rested for 10 min
7. Started sparging, collected 7 gallons or so.
8. Started boil
9. Added Perel @ 60
10. Added Fuggle @ 15
11. Added Irish Moss @ 15
12. Finished off boil. Made a vain attempt to cool w/o wort chiller. Got sick of it took carboy home.
13. Rested overnight and all the next day. Pitched yeast @ 70 degres. Airlock was already bubbling

Dates

1. Brewed on 4/3/2008
2. Racked on 4/12/2008 Had about 1/2 gallon extra so it went into a 1 gallon jug. Added 2 cups of Makers Mark to secondary, but not to jug.
3. 1 Gallon Jug went into a growler on 4/27/2008
4. Racked everything that was in the secondary onto about 7 lbs of cherries and the insides of a vanilla bean on 6/1/2008
5. Bottled on ….
6. Drinkable by …

Gravity

1. SG :: 1.051
2. Gravity while racking to cherries is 1.022 (but after bourbon is added). Beer tasted pretty good.
3. FG ::
4. ABV ::

Notes

• Original recipe author jkruck
• All temperatures are in Fahrenheit.
• Pictures of the cherries and racking