Mallett's Cherry Stout

John Mallett of Bell’s concocted this recipe at the Craft Beer & Brewing Brewers Retreat a few years ago. It’s different from Bell’s Cherry Stout, but he says it shares many of the same themes—including a rich, varied malt profile.

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 72%

OG: 1.060

FG: 1.014

IBUS: 32

ABV: 6.1%

MALT/GRAIN BILL

3 lb (1.4 kg) Maris Otter

2.5 lb (1.1 kg) Skagit Valley Alba Pilsner

1.5 lb (680 g) Briess Munich

13 oz (368 g) Simpsons Golden Naked Oats 10 oz (283 g) Gambrinus Honey Malt

8 oz (227 g) Simpsons Medium Crystal

5 oz (142 g) Briess Chocolate Malt

4 oz (113 g) Weyermann Carafa II

4 oz (113 g) Valley Chocolate Rye

4 oz (113 g) Briess Midnight Wheat

3 oz (85 g) rye malt

3 oz (85 g) roasted barley

HOPS & ADDITIONS SCHEDULE

0.73 oz (21 g) Chinook at 60 minutes

[32 IBUS]

13 fl oz (384 ml) cherry-juice concentrate

at flameout

YEAST

Imperial A62 Bell’s, or any clean-fermenting ale strain

DIRECTIONS

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear of particles, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops and juice according to the schedule. Chill to 68°F (20°C), aerate well, and pitch plenty of healthy yeast. Ferment at 70°F (21°C) until complete and gravity has stabilized. Then crash, package, and carbonate.