On Hold - Cherry Fever Stout

It seems that with cherries out of season that the Cherry Fever Stout is on hold. I will be collecting cherries as soon as they're in-season and freezing them for a delicious future.

Instead, I will be brewing Papazian's Kumdis Island Spruce beer.

Next Up - Cherry Fever Stout

Ingredients
3.3 lbs plain dark LME
2.5 lbs hopped flavored light LME
1.5 lbs plain dark DME
1 lbs crystal malt
1/2 lbs roasted barley
1/2 lbs black patent malt
1.5 oz Northern Brewer hops (boiling)
1/2 oz Willamette hops (finishing)
8 tsp gypsum
5 lbs sour cherries
1 - 2 packages ale yeast
3/4 cups corn sugar (priming)

Directions
Add crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water, bring to boil. At boil, remove grains and add malt extracts, gypsum, and boiling hops, for 60 min. Add 5 lbs cherries (pits and all), and steep for 15 min (160-180 degrees) - do not boil. Add finishing hops 2 min before adding to fermenter, add cold water to make 5 lbs. Pitch yeast when cool, after 4-5 days, move to secondary for another 2 weeks and bottle upon complete fermentation.