What’s Brewin’ in July: Cherry Stout

In my somewhat biased opinion, cherries are one of the best fruits. They have the perfect mix of tart and sweet flavors, making them the perfect dessert on a hot summer night. They’re only in season for a short time, though – so disappointing.

So how can you enjoy cherries year round?  Considering you’re reading this blog, I’m pretty sure you’re thinking what I’m thinking. We’ll do a tasting once this bad boy is done fermenting, but I’m giving you adventurous homebrewers the recipe now so you can try it for yourself.


Grain Bill:
4 oz. Dark Munich Malt
4 oz. British Crystal Malt
4 oz. British Chocolate Malt
3.5 oz. Flaked Barley
2.5 oz. Roasted Barley
3 lb. Light Dry Malt Extract

½ oz. Northern Brewer Hops (5.1% aa), bittering hops
¼ oz. Cascade Hops, aroma hops

Other Ingredients:
3 oz. Maltodextrin
2.5 lb. Frozen Cherries (crushed)
½ lb. Frozen Raspberries (crushed)
Wyeast 1098 British Ale Yeast


sparging the grains

The wort is beautifully dark already. Here, I am sparging the grains.

Crush the whole malts.  Mash them, with the flaked barley, for 30 minutes at 150 degrees F.  After the mash,

sparge the wort and add in the DME, the maltodextrin, and the bittering hops and boil for 45 minutes.Add the aroma hops and boil for another 15 minutes.  Then remove the wort from the heat, and add in the frozen cherries and frozen raspberries.  This will help to cool the wort quickly while also helping to extract flavors from the fruits.


The maltodextrin adds sweetness and body to the brew

Pour the whole mix (leaving in the fruit) into a fermenter with a lot of room on top.  When the wort has reached 70 degrees F, pitch the yeast and allow it to ferment.

After a week, when the fermentation has subsided, move to a secondary fermenter.  You may choose to leave the fruit in, which will allow the yeast to feed on the fruit and add extra flavor to the beer, or remove the fruit for a quicker fermentation. (I’m going to leave the fruit in)

When the beer is ready, add ¾ cup of DME to the brew and bottle.  Allow to sit for a week to 10 days, then cool the beer and enjoy.  This beer should be drunk fairly quickly, as it will not have the hops to allow an extended rest.  Besides, the beer is so tasty, you won’t want to let it sit around anyway.

Stay tuned for our tasting at the end of the month. For those of you adventurous enough to brew it now, let me know how it comes out!


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