Imperial Bourbon Chocolate Cherry Stout. Any suggestions or wisdom?
Adding Cherry Puree and a Oak stick soaked in bourbon to secondary.
Are these adjustments to a stout you have made and liked in the past? If not familiar with the base recipe, it may be tough to tell what you like or dont like about the adjustments. I have not made a stout like this, but have made Denny’s BVIP and it has a lot going on and I wish I had made just the base the first time, so I could better understand what the extras brought to the table. Not saying dont do it, just trying to help figure it out
Agreed I have the base beer in primary now, will taste soon. If good ramp up.
Just a shot in the dark since I have no experience with these kind of additions, but as a riff off of this suggestion, if the batch is big enough you could split the secondary in two and add to one and leave the other as base? Then when you bottle (or CO2 a keg) you can taste them both side by side?
I think that sounds like a better plan and could then even blend if so desired. Just try some different percentages and the go with it
We made a chocolate cherry stout. Added mashed frozen cherries (2lbs per gallon) plus cocao nibs. Both added to secondary. turned out great.
Sour tart cherry? or sweet dark cherry flavor?
El dorado Hops - cherry esque some say cherry life savor as a negative, but I happen to think El Dorado hops are good dry hopped and FB for bitterness.
Wyeast 1388 (I think) or WLP550 Belgian strong ale - sour cherry tart flavor
Frozen Cherry’s blended yourself in a bag in secondary
Pretty much my only recommended forms of cherry in beer. But with the wyeast 1388 it is better to let it chill out for at least a year. How did you get your chocolate in there? Nibs, Powder, Bar, or malt?
There’s some wisdom! Thanks JJ
I actually forgot Cascade Candi Syrup makes a sour cherry syrup that is really good. I have not used it but I have had it and it was good.