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Cherry Fever Stout

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Cherry Fever Stout

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


Here is a great fruit beer recipe! This recipe is designed for the intermediate brewer.


  • 3.3 lbs. John Bull plain dark malt extract syrup
  • 2 1/2 lbs. Premier Malt hopped flavored light malt extract syrup
  • 1 1/2 lbs. plian dark dried malt extract
  • 1 lbs. crystal malt
  • 1/2 lbs. roasted barley
  • 1/2 lbs. black patent malt
  • 1 1/2 oz. Northern Brewer hops (boiling): 13 HBU
  • 1/2 oz. Willamette hops (finishing)
  • 8 tsp. gypsum
  • 3 lbs. sour cherries
  • 2 lbs. choke cherries or substitute with 2 lbs. more sour cherries
  • 1-2 pkgs. ale yeast
  • 3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

Additional Instructions

Primary Ferment: 4-5 Days
Secondary Ferment: 10-14 Days

Click to Print Recipe


Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the spent grains and add the malt extracts, gypsum and boiling hops and continue to boil for 60 minutes. Add the 5 lbs. of crushed cherries (pits and all) to the hot boiling wort. Turn off heat and let the wort steep for 15 minutes (at temperatures between 160-180 degrees F{71-88 C} in order to pasturize the cherries. Do not boil. Add the finishing hops 2 minutes before you pour the entire contents into a plastic primary fermenter and cold water. Pitch yeast when cool. After 4-5 days of primary fermentation, rack the fermenting beer into a secondary fermenter. Secondary fermentation should last about 10-14 days longer. Bottle when fermentation is complete.