Chokecherry Stout

Chokecherry Stout

(5 gallon, extract with grains)
OG = 1.066 FG = 1.022
SRM = 35+ IBU = 45

3.3 lbs. (1.5 kg) dark liquid malt extract
3.3 lbs. (1.5 kg) amber liquid malt extract
1.5 lbs. (0.68 kg) Muntons dark dried malt extract
1.0 lb. (0.45 kg) Briess crystal malt (60° L)
0.25 lb. (113 g) chocolate malt (350° L)
0.5 lb. (0.23 kg) Briess roasted barley (500° L)
0.5 lb. (0.23 kg) black patent (525° L)
8 lbs. (3.6 kg) chokecherries, crushed
11.25 AAU Northern Brewer hops (80 min.) (1.5 oz./43 g at 7.5% alpha acids)
6.5 AAU Cascades hops (5 min.) (1.3 oz. of 5% alpha acid)
White Labs WLP004 (Irish Ale) or Wyeast 1084 (Irish Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step
In two gallons of cold water, add grains and heat to 155° F. Hold for 30 minutes. Sparge with half gallon of 165° F water. At boil, add malt extract and Northern Brewer hops. Boil 75 minutes. Add Cascade hops and boil for five more minutes. Turn off heat and add chokecherries. Hold for 20 minutes to pasteurize. Cool to 67° F and transfer to wide-mouthed, sanitized fermentation bucket. Pitch yeast and attach airlock. Ferment at 65° F for six days. Then rack to secondary and keep at 65–67° F for nine more days. Bottle with 3/4 cup corn sugar. Condition for two to three weeks.

— SKA Brewing: Durango, Colorado

Issue: July-August 2002

Recipe provided by Ska Brewing out of Durango, Colorado.