Cherry Oak Stout

brewing

Brewing milestone! With today’s brew, we have ceased to be one-pan brewers. No more will we tip out into a bucket between mash and boil whilst we clean the same pan to be used again. Today we have become three-pan brewers. We also say goodbye to our brewer’s blanket/an old duvet that kept our mash insulated, since we can now use a properly insulated pan.

Our new era begins with a double-sized (for us) batch of Cherry Oak Stout, to be later split and half Bretted.

It also began with mild alarm. We hadn’t started heating water on a new burner for even ten minutes before we noticed an unusual smell. We were fortunately able to rule out this being due to a butane leak after referencing the Scout’s safety guide (one of the top search results for gas safety, and top-tip: the only resource we could easily find with any real detail on the subject).

Grain Bill

Mash (68C):

  • 7 Kg Pale Ale Malt - 2 Row
  • 1.8 Kg Brown Malt
  • 1 Kg Crystal - Medium (50 Lovibond)
  • 0.3 Kg Black Malt
  • 0.3 Kg Carafa III

Meanwhile:

  • 900g Cherries left to soak in:
  • 70cl Ten Year Old Kirsch/Cherry Liquer

After mash sparged up to 40l!

Boil

Boiled for 120 minutes, adding the following:

  • 40 mins Before Flame-out = 50g First Gold
  • 10 mins Before Flame-out = 50g Bramling Cross
  • 5 mins Before Flame-out = 50g Bramling Cross

Yeast (British Ale Yeast)

5 Days Later

Cherries and liquer were split between the two buckets. 100g “Medium Toast” French Oak Chips were soaked in a couple of pints of water and also split between the two buckets.

Creative Commons License
Cherry Oak Stout by Edinburgh Brewing Cooperative is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.