The porter base for this is pretty dark and a lot of people could call it a stout and not be wrong. But I call it a porter because I brewed it and damn it, I can name it. The cherry flavor comes from cherry concentrate, it's the first time I used it for this beer, usually I use dried cherries I rehydrate in boiling water, but I wanted to try something a bit easier this time around, and not much is easier than cracking open a bottle, measuring it out, and dumping it into a carboy.

Tart Cherry Porter recipe, batch size 11 gallons (both carboys got ~5.5 gallons of wort):

Grains

21 lbs 2-row

2 lbs Crystal Malt 20L

2 lbs Crystal Malt 60L

2 lbs Crystal Malt 120L

2 lbs Pale Chocolate Malt

2 lbs Roasted Barley

Mash at 154F for 1 hour, add boiling water to raise temp to 170F, then drain and batch sparge, boil for 60 min

Boil additions:

1.5 oz Warrior @ First Wort Hopping

1 oz each East Kent Goldings and Fuggles @ 15 minutes

Irish Moss @15 minutes

Fermentation Plan: