Cherry Chicka Stout with Julia Herz

Bring your brewing water to 170° F and shut off the heat. Steep the specialty grains for 30 minutes. Next, stir in the liquid malt extract until fully dissolved. Be sure none has collected on the bottom, as this can cause burning. Turn the heat back on and bring it to a boil. Once the boil starts, follow the hopping schedule as listed in the ingredients. Chill wort below 70° F and ferment with an English ale yeast, following the manufacturer’s suggested fermentation temperature. After primary fermentation, rack atop cherries in a secondary fermenter.

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