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Chocolate Covered Cherry

Chocolate Covered Cherry

Here is a beer you can enjoy almost any time of the year.

Due to its dark amber color and reddish tint from the cherries, most of my friends enjoy this in the late summer and fall timeframe. Based on an Octoberfest lager this beer is smooth and flavorful. A slight smoky taste from toasting the grains and bit of vanilla finish this one off. A slight sour taste from the cherries along with a hint of chocolate malt makes this one of the more unique beers you will ever taste and my favorite to brew. Hated or Loved, but never ignored.

About the Creator

Ken Ogborn is a businessman by trade working in sales and marketing by day and an avid homebrewer by night and weekends. He has been a homebrewer for five years, starting out when his kids bought him a homebrew kit for his birthday. Now he spends time in his garage most weekends working on the latest creations including most recently “Mint Chocolate Chip,” a Belgian stout that his friends helped him create. His wife, family and friends are all fans of his brews and often stop over to see what’s on tap.


Specialty Grains
1/2lb Chocolate Malt
1lb Crystal 60 malt
5lbs Munich Malt
5lbs Pilsner Malt

All Extract
Substitute Pilsner Malt with 2lbs Pilsen Dry Malt Extract
Substitute Munich Malt with 6lbs Amber Malt Syrup

½ oz Fuggles hops (4.0 % AA)
1oz Aged Hallertauer (3.0% AA)
1 oz Pure Vanilla Extract
1 Dried Vanilla Bean Stalk
2cans Oregon Fruit Company dark sweet cherries in syrup

1 tsp Irish Moss of Whirlfloc Tablet
1 tablespoon Supercharger
1 capsule Servyomyces
1 tsp Pectic Enzyme (needed if you are bottling)
Wyeast or White Labs German Lager Yeast

Step 1
Broil Specialty Grains for 10 minutes then crack them.

Step 2 (if using extracts skip to step 4)
Crack Pilsner and Munich Malt. Mash all grains at 150 degrees for 90 minutes in 2.75 gallons water. Add Supercharge to water before adding grains.

Step 3
Sparge regular and specialty grains in 5 Gallons of water at 170 degrees until liquid is clear.

Step 4
Bring liquid to a rolling boil, remove from heat and add ½ oz fuggles for 90 minutes. If using extracts, add at this time.

Step 5
During last 15 minutes add 1 oz aged Hallertauers, 1 tsp Irish moss or whirlfloc, servomyces, 1 dried vanilla bean stalk chopped up.

Step 6
After wort has cooled, add two cans of dark sweet cherries in syrup, 1 oz pure vanilla extract and pitch German lager yeast. Add two teaspoons of Pectic Enzyme mixed with 1 cup cold water. Gravity reading should be around 1.050.

Step 7
Ferment at room temperature for 24-48 hours then bring fermentation temperature down to between 50 and 55 degrees. Leave in fermenter for approximately three weeks.

Step 8
Transfer to secondary fermenter. Rack out wort and leave sediment behind. Lager for 60-90 days bringing temperature down to approx 38 degrees. Bring temperature down about 2 degrees every day.

Step 9
Be Patient.

Step 10
If kegging skip this step.
Boil two cups water with 1 and ¼ cups corn sugar, two teaspoons heading agent. Stir into beer and bottle. Let bottles carbonate for approximately two weeks, then store in cooler temperatures. This beer will age well over several months.

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