Cherry Solstice Stout

Ingredients

1 lb 2 row pale malt

1 lb 30L crystal malt

1 lb flaked barley

1/2 lb. Roasted Barley

1/2 lb. Black Patent Malt

7 lbs dark malt extract

2 oz. Northern Brewer's Hop Pellets

1 oz. Willamette Hop Pellets

1 pkg Wyeast Irish Ale Yeast

4 oz. Cherry Extract

Algorithm

Popped the Wyeast smack pack and let it expand on 6/17/97. The morning of 6/19/97, made a started of 600ml of water with 6 tablespoons of dried dark malt extract, boiled it for five minutes, cooled and pitched yeast from smack pack. On 6/21/97, brought 1.5 gallons of water and all grains to 140F and let it mash for twenty minutes. Next, brought temperature up to 158F and let it mash for twenty minutes. Sparged the grains and ran a gallon of water at 158F through to sparge further. Brought resulting wort to a boil and removed from heat to add the dark malt extract. Brought wort back to a boil and added 1.5 ox. of Northern Brewer's hops. Fifty minutes into the boil, added .5 oz. Northern Brewer's hops for flavoring. Fifty-eight minutes into the boil, added 1 oz. Willamette hops and three Saaz hop pellets :^). Removed the heat and put in an immersion wort chiller until the temperature was down to ~ 90F and strained the resulting wort into a plastic primary fermenter. Added 3.3 gallons of chilled Utopia spring water to bring the temperature down further. Pitched the yeast starter @ 64F.

Fermentation

OG 1.060 @ 64F on 6/21/97

IG 1.017 @ 76F on 6/24/97 racked to glass secondary

FG 1.014 @ 72F on 7/6/97 Bottled in brown glass

Results
The name for this brew was divined by Kathy Robertson and Cindy Craft as they stood over the boiling wort in a scene reminiscent of the witches in Shakespeare's Hamlet. "Double bubble, toil and trouble". This beer marks the second in a series of party brewed beer and this one looks to be a winner. For this shot at a cherry stout, I switched from fresh cherries to cherry extract at the recommendation of Lynn O'Connor of St. Patrick's of Texas homebrew supply. It certainly was a lot less hassle, you just add the extract at bottling time along with your priming malt.

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Last updated July 6, 1997