Cherry Belgian Ale - Beer Recipe - Brewer's Friend

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Cherry Belgian Ale

205 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Omer Hadad
Calories: 205 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Thursday May 11th 2017
1.066
1.019
6.1%
22.9
29.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pale Ale4.5 kg Pale Ale 38 3.4 56.3%
0.40 kg Belgian - Special B0.4 kg Special B 34 115 5%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 3.8%
0.30 kg Belgian - Chocolate0.3 kg Chocolate 30 340 3.8%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 50 2.5%
2.30 kg Cherry2.3 kg Cherry - (late boil kettle addition) 6.3 0 28.8%
8 kg / ₪ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 11.8 Boil 60 min 22.93 75%
5 g Magnum5 g Magnum Hops Pellet 11.8 Boil 0 min 25%
20 g / ₪ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 kg Cherry Flavor Primary 5 days
4 g Irish moss Herb Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
-
₪ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 140 grams      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Evaporation rate around 20-21%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L heat water to 74C Infusion -- 67 °C 60 min
14 L heat water to 80C Fly Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.1
Mash volume with grains 20.9
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 13.1 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 25
Volume increase from sugar/extract (late additions) 2.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Don't forget that the cherry bag is going to get into the fermenter so you need to leave a space for that.
Remove leaves and stems.
Give a good wash to the cherries (just water).
Put the cherries in a steeping bag and while your wort cooling put the bag inside (enter it around 65 C for 15 minutes (50C))
Put the bag out into sterilize vessel and wait til your wort cool down.
Mash and squeeze the cherries in your vessel.
Add the bag (with the juice) into the cooled wort again for fermentation.
Don't forget to get OG after you added your cherries because they contain a lot of sugars (still your actual OG is bigger by few 0.00X because there is still sugars inside the cherry that the wort not contain)

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  • Last Updated: 2017-07-07 00:00 UTC