Winter Cardinal Tart (ESB + Cherry) 1.0 - Beer Recipe - Brewer's Friend

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Winter Cardinal Tart (ESB + Cherry) 1.0

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 90 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday December 18th 2014
1.068
1.019
6.4%
61.1
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 84.7%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4.2%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 6.4%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 2.1%
0.06 lb American - Black Malt0.06 lb Black Malt 28 500 0.5%
0.25 lb United Kingdom - Oat Malt0.25 lb Oat Malt 28 2 2.1%
11.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 60 min 18.56 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 60 min 12.99 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 45 min 11.93 16.7%
0.50 oz cascade0.5 oz cascade Hops Leaf/Whole 7 Boil 20 min 7.87 16.7%
0.50 oz Yakima Valley Hops - fuggle0.5 oz fuggle Hops Leaf/Whole 4.5 Boil 20 min 5.06 16.7%
0.50 oz cascade0.5 oz cascade Hops Leaf/Whole 7 Boil 10 min 4.71 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Tart cherry concentrate Flavor Other --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.17 20.7  
Mash volume with grains 6.11 24.4  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 3.56 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.7 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.8 19.2  
Going into fermentor 4.8 19.2  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Increased time to boil led to lower than target volume.
Efficiency was great at 74%
The fermentation room was sealed off and the temperature rose much higher than expected. Beer bubbled away very rapidly at 68 degrees for a day before the door to the room was shut. Later that evening it had all but stopped as the temp reached 78. Likely a rapid fermentation leading to high esters. I want some fruity notes to this one, but 78 may be too high. Down to 68 again now.

Fermentation finished on my day 3 and 4 check. Kegged on the 4th day with an addition of 8 OZ tart cherry juice concentrate.

Keg carbonated at 33 for 3 days at 40 degrees. Dropped to 10 for 2 days. Perfect pour!

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  • Last Updated: 2014-12-28 22:42 UTC