Wort-Soured Cherry Red - Beer Recipe - Brewer's Friend

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Wort-Soured Cherry Red

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday March 22nd 2017
1.063
1.016
6.2%
34.7
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 74.1%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 7.4%
1.50 lb United Kingdom - Crystal 60L1.5 lb Crystal 60L 34 60 5.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 1.9%
2 lb Cherry, dark sweet2 lb Cherry, dark sweet 6.4 0 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 29.55 33.3%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 10 min 3.73 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.44 33.3%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt -- -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.89 g | 27.5 qt) 7.27 29.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 13.11 g | 52.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.65 66.6
Equipment Profile Used: System Default
 
Notes

Adding dried cherries to whirlpool as beer cools. (170f). Then again to fermenter.

Half the beer will be fermented with Gnome with no additional tricks.

Half the beer will be wort-soured with Lacto and raw grain for 36-48 hrs, then boiled and fermented with US-05.

The beer will be blended to taste, with one half of the beer getting kegged and served fresh and the other half aged on oak.

The goal here is to mock a Flanders Red in 1-2 months time.

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  • Last Updated: 2017-03-22 16:46 UTC