Anyway, I have been planning on a chocolate/cherry stout (Hence the name Black Forrest Stout).
Not too sure whether or not I will be making an extract or AG beer yet but let's say I'm going to do an extract (more likely at this point).
Anyway, I would like the flavour of the chocolate and cherries to be fairly prominent in this beer, so who can guide me with this recipe....
1.5kg DME - Amber
2.5kg DME - Light
0.5kg Black Patent Malt
0.5kg Chocolate Malt
0.11kg Roasted Barley
0.5kg Oat Flakes
xx Coco Powder
xx Cherries
Not too sure what hops/yeast I am going to be using at this stage.
When would it be best to add the Coco Powder and the Cherries? How much of each is advisable?
I would assume that the Coco would be put in at the end of the boil and perhaps put the Cherries in during secondary, maybe even do stages - boil, primary and secondary?
I want this to be my best stout yet so all comments (positive and negative) greatly appreciated. Even some ideas on what I should use for the hops (not really had any experience with different hops). Should I use more of something, less of something or something else altogether....
Overall I am looking for a great tasting beer which will have a nice creamy mouthfeel (hence the Oat - almost worked my last stout - might push that to 1kg) and lasting head (managed some good heads but they NEVER last)
All advice is greatly sought.
Many thanks
