Chocolate Cherry Stout

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Raspberry Stout

Recipe Specifications
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Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
3.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
13 lbs                Pale Malt (2 Row) UK (3.0 SRM)           Grain         4        83.9 %       
12.0 oz               Carafa Special III (Weyermann) (470.0 SR Grain         5        4.8 %        
10.0 oz               Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         6        4.0 %        
10.0 oz               Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         7        4.0 %        
8.0 oz                Chocolate (Briess) (350.0 SRM)           Grain         8        3.2 %        
0.75 oz               Sterling [7.00 %] - Boil 60.0 min        Hop           9        15.7 IBUs    
0.50 oz               Magnum [10.00 %] - Boil 60.0 min         Hop           10       15.0 IBUs   

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         12       -


2.00 oz               Cacao Husks,  vodka flavor extraction
            
6 lbs                   Cherries (Primary 7.0 days)       Flavor        13       -            


Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 8.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 20.38 qt of water at 165.3 F                     152.0 F       60 min       
Mash Step               Add 12.40 qt of water at 199.4 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 0.92gal) of 168.0 F water
Notes:
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Brewed 11/13/16. Got 5.5 gallons of wort into the fermenter at 1.070.

Cooled to 66F, oxygenated 20 seconds and pitched re-hydrated S-04.

Active fermentation by 7am on 11/14/16. By that afternoon, pretty good krausen.

11/15/16 - Moved to 70F ambient. Fermentation was ongoing.

 11/19/16 - Got 2 bags of cherries from Costco, heated to 180F to pasteurize, cooled, then dumped into my wide-mouthed fermenter. The next day, more bubbling as fermentation picked up again.

11/23/16 - Dumped chocolate husks and vodka into fermenter. Now there are around 6.25 gallons of beer, trub, cherries and liquid in the ferementer.

11/27/16 - After crash cooling, kegged with sugar aiming for 2.25 volumes of CO2. Sample tasted good - chocolate up front, cherry in the back.