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Hannah’s Cherry Stout

5 gallons (19 L); SG – 1.110.

Ingredients:

• 1.5 lbs. lbs. (0.68 kg) Crisp Maris Otter 2 row malt
• 2 lbs. (0.9 kg) Cargill Special Pale malt
• 1.5 lbs. (0.68 kg) English roast barley malt
• 1 lb. (0.45 kg) DMC biscuit malt
• 1 lb. (0.45 kg) Mich Weyermann Light Munich malt
• 1 lb. (0.45 kg) Mich Weyermann Wheat malt
• 1 lb. (0.45 kg) Quaker Old Fashioned Oats
• 0.5 lb. (0.23 kg) Caramunich® malt
• 0.5 lb. (0.23 kg) Caravienne® malt
• 0.5 lb. (0.23 kg) Chocolate malt
• 0.5 lb. (0.23 kg) Black Patent malt
• 0.25 lb. (0.13 kg) Aromatic malt
• 0.13 lb. (0.07 kg) Special B malt
• 1.5 qt. (54 oz.) Michigan Montmorency Cherry Juice Concentrate
• 2 oz. (56 g) Centennial hops (10.0% alpha acid) 60 min. boil
• 0.5 oz. (14 g) Fuggles hops (4.6% alpha acid) 10 min. finish
• 0.5 oz. (14 g) Goldings hops (4.1% alpha acid)10 min. finish
• 1 pkg. White Labs WLP002 English Ale
• 1 tsp Irish Moss

Step by Step:

Cook Oatmeal in 6 cups water. Add cool water to bring to 128 ºF (53 ºC), add 1 lb. (0.45 kg) base malt, hold 15 min. and then heat to 156 ºF (69 ºC). Add remainder of grain and water to the base mash and hold at 156 ºF (69 ºC) for 60 min. until converted. Mash out at 170 ºF (77 ºC) with sparge.

Boil 75 min with Irish moss and hop additions, then add 1 qt. (~1 L) cherry concentrate at strike.

Note: Add 0.5 quart (~0.5 L) cherry concentrate in secondary before bottling. Enjoy!