Poppin the cherry - Beer Recipe - Brewer's Friend

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Poppin the cherry

233 calories 30.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John
Calories: 233 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Monday December 14th 2020
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OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 23

1.069
1.026
5.6%
21.5
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 57.1%
1 lb Honey Malt1 lb Honey Malt 37 25 5.7%
0.50 lb New Zealand - Biscuit Malt0.5 lb Biscuit Malt 35 30.46 2.9%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 11.4%
4 lb Cherry4 lb Cherry - (late fermenter addition) 6.3 0 22.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 50 min 21.45 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Campden Tablets Water Agt Mash 1 hr.
3 each Campden Tablets Water Agt Sparge 10 min.
1 tsp Epsom Salt Water Agt Boil 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.6 psi       Temp: 45 °F       CO2 Level: 2.22 Volumes
 
Target Water Profile
birdshot
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Sparge 170 °F 170 °F --
4.89 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.69 30.8
Equipment Profile Used: System Default
"Poppin the cherry" Fruit Beer recipe by John. All Grain, ABV 5.59%, IBU 21.45, SRM 7.71, Fermentables: (Pale 2-Row, Honey Malt, Biscuit Malt, Lactose (Milk Sugar), Cherry) Hops: (Cluster) Other: (Campden Tablets, Epsom Salt)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-04-08 01:22 UTC