Cherry Chocolate Cake Clone - Beer Recipe - Brewer's Friend

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Cherry Chocolate Cake Clone

231 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Gynn
Hop Utilization: 98%
Calories: 231 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Saturday December 18th 2021
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OG: 1.058 FG: 1.015 ABV: 5.7% IBU: 39

1.069
1.022
6.1%
36.4
49.7
5.4
14.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 71.7%
12 oz Briess - Wheat Malt, White12 oz Wheat Malt, White 39.1 2.5 5.4%
12 oz Flaked Oats12 oz Flaked Oats $ 1.20 / oz
$ 14.40 		33 2.2 5.4%
12 oz Simpsons - Chocolate Malt12 oz Chocolate Malt 31.7 444 5.4%
12 oz Crisp Malting - Brown Malt12 oz Brown Malt 32.7 65 5.4%
5 oz American - Caramel / Crystal 60L5 oz American - Caramel / Crystal 60L 34 60 2.2%
5 oz Simpsons - Black Malt5 oz Black Malt $ 0.08 / oz
$ 0.40 		34 700 2.2%
5 oz Bairds - Roasted Barley5 oz Roasted Barley 33 600 2.2%
223 oz / $ 14.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 23.48 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 12.89 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 lb cherry puree Water Agt Secondary 0 min.
8 oz Cocoa Nibs Water Agt Secondary 0 min.
1 lb lactose Flavor Boil 15 min.
 
Yeast
Wyeast - wyeast 1272
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2/3 cup       CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 5 7 6 21 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.81 gal Steeping 152 °F 149 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.97 27.9  
Mash volume with grains 8.08 32.3  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 1.58 g | 6.3 qt) 2.52 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 5 20  
Total: 9.49 38
Equipment Profile Used: System Default
 
Notes

OPTIONAL YEAST- White Labs WLP051 or Mangrove Jacks M36
Soak Cocoa Nibs in Vodka 4 days before
Mash out at 168 degrees for 10 mins
Boil 60 Mins
Add Lactose last 15mins of boil
Add puree and nibs in Secondary for 1 week

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  • Last Updated: 2021-12-18 20:57 UTC