BrewBlog: Chocolate Covered Cherry Russian Imperial Stout
General Information
Method: All Grain

My first attempt at a Russian Imperial Stout.  To get the "chocolate covered cherry" I'm going to add cherry and chocolate extract to the keg.


Tasting SG sample @ 11 days.  Even though I fermented at 60F there are fruity notes in both aroma and flavor.  The yeast is coming through, not "earthy" as White Labs said for lower fermentation temp.  However strip thermometer on bottle did read almost 67F during peak of fermentation so maybe I should have fermented in the basement where temps were closer to 56-58F.  Sweetness is also coming through but hopefully I will get a little more attenuation over the next week or so.  Bitterness is not as much as I hoped.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
0.56 pounds Flaked Oats  
0.56 pounds Flaked Barley  
2oz Extract - Cherry  
2oz Extract - Chocolate  
Total Boil Time: 90 minutes
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 1000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.4 Efficiency: 88.9%

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 70% of mash water at 171° F / 77° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%

Famous for Pilsners and Lagers.


1. Mashed in 7 1/4 gallons of 167F water to reach 152F.  60 minute match.

2. Runnoff, add 3 gal of 152F water, stir and runoff.

3. Add hops as directed.  Yeast nutrient and Irish Moss as directed.

4. Cool to 65F, pitch yeast and ferment at 60F.

5. Rack to secondary after two weeks. 

Special Procedures

At kegging, I about 2oz each of the chocolate extract and cherry extract.

Primary: 14 days @ 60° F
Secondary: 150 days @ 60° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Chocolate Covered Cherry Russian Imperial Stout
Competition: ALE Club Iron Brewer III
Date: Oct 2, 2010
Style: Imperial Stout
Place: 3rd (Bronze)
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