Tart Cherry Blonde Ale (All Grain) - Beer Recipe - Brewer's Friend

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Tart Cherry Blonde Ale (All Grain)

215 calories 21.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: http://learn.kegerator.com/belgian-cherry-tart-rec
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
URL: http://learn.kegerator.com/belgian-cherry-tart-rec
Created: Wednesday May 27th 2020
1.070
1.016
7.1%
27.8
4.7
5.7
124.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Briess - Brewers Malt 2-Row8 kg Brewers Malt 2-Row $ 6.00 / kg
$ 48.00 		37 1.8 92%
0.70 kg Bestmalz - BEST Caramel Pils0.7 kg BEST Caramel Pils $ 6.90 / kg
$ 4.83 		37 2.43 8%
8.70 kg / $ 52.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Hallertau Hersbrucker65 g Hallertau Hersbrucker Hops $ 0.11 / g
$ 6.91 		Pellet 4.5 Boil 60 min 27.84 100%
65 g / $ 6.91
 
Other Ingredients
Amount Name Cost Type Use Time
1.32 tsp Irish Moss Fining Boil 15 min.
6,000 g Cherries $ 8.50 / kg
$ 51.00 		Flavor Secondary 1000 min.
$ 51.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
$ 14.00 / each
$ 14.00
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 14.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 136.3 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion -- 67 °C 60 min
Mash Out Temperature -- 77 °C --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.34 L. Suggest reducing initial strike volume to 39.66 L and adding 2.94 L sparge/top-off. 42.6
Strike water volume (equipment estimates 40.6 L) 42.6
Mash volume with grains (equipment estimates 46.4 L) 48.3
Grain absorption losses -8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 27 L) 25
Total: 42.6  
Equipment Profile Used: System Default
 
Notes

Steep the Cara-Pils and 2-row base malt 152° for an hour or until starch conversion is complete, then mash out at 170° and sparge with 180° degree water.
Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast.

After primary fermentation has completed (2-3 weeks), dump the 10 pounds of frozen cherries in the bottom of the fermenter and rack the beer on top of the cherries. Ferment in secondary for as long as you can stand it. I recommend a minimum of two months.
Then, bottle with corn or cane sugar to 2.5 volumes of CO2.

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  • Last Updated: 2020-09-25 05:57 UTC
  • Snapshot Created: 2020-05-27 01:07 UTC