Drytown Cherry Beer - Beer Recipe - Brewer's Friend

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Drytown Cherry Beer

201 calories 16.9 g 0.5 L
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve Higgins
Calories: 201 calories (Per 0.5L)
Carbs: 16.9 g (Per 0.5L)
Created: Saturday December 11th 2021
1.044
1.007
4.9%
0.0
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Ireland - Ale Malt2 kg Ale Malt 37 3 50%
2 kg Bestmalz - Bestmalz - Wheat Malt2 kg Bestmalz - Wheat Malt 37 2 50%
4 kg / £ 0.00
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
Steve's Ale's Bitters IPA
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
28.4 L Saccharification Infusion -- 152.1 °C 75 min
Mash Out Temperature -- 168 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.6
Mash volume with grains 17.2
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 26
Boil off losses -5.7
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Original recipe from Sarah (daftcat brewing).

75 minute mash
60 minute boil


Ferment starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus)

5 kilos of destoned, blended and sieved cherries added to the primary fermenter after 2 weeks of fermenting

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  • Last Updated: 2022-06-18 13:36 UTC