Black Forest Stout
This was actually a modification of my “Award Winning” Oatmeal
Stout recipe.(Thanks to Jeff brewing it and entering
it in competition)
Anyway, you can make the base recipe and stop there or go with two other variations
that I will explain below.
Oatmeal Stout
5 Gallon Batch
6 lbs Pale 2-row
1lb Medium Crystal
½ lb Roasted Malt
¼ lb Black Patent
1 lb Flaked Oats
1 lb Light Brown Sugar
2 oz. Kent Goldings 5.9% (Boil)
Wyeast European Ale yeast of any good dried ale yeast
Single step infusion mash 1 hour at 155F.
Boil one hour adding hops at beginning of boil. During last 5 minutes of the
boil add the brown sugar.
Ferment to completion and you have your Oatmeal Stout.
Chocolate Stout
Using fermented Oatmeal Stout, add one (squeeze bottle) of Hersheys syrup, the
kind your kids use to make chocolate milk, to the secondary fermenter. I heated
about 2 cups of water on the stove and mixed the syrup in and heated it until
everything was well blended then poured it in. This will restart fermentation
and should take about another week. Keg or bottle when finished.
Black Forest Stout
Using fermented Oatmeal Stout, transfer to secondary (I used a bucket because
of the wide mouth). I put about 3 cups of water in a pot and added two small
(12oz I think) cans of Cherry Pie Filling and one bottle of chocolate syrup
as mentioned above. In hindsight, I did not crush the cherries but I think I
may have gotten a little more flavor and aroma if I did. Heat this mixture to
a low simmer and then add to secondary. Again, this will restart fermentation.
Rack and keg or bottle when finished.