GF Sour Cherry Ale - Beer Recipe - Brewer's Friend

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GF Sour Cherry Ale

182 calories 19 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.005 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.glutenfreehomebrewing.org/recipes/showr
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday August 17th 2017
1.055
1.014
5.4%
51.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb White Sorghum Syrup - Gluten Free6 lb White Sorghum Syrup - Gluten Free - (late boil kettle addition) 37 1.5 35.3%
2 lb Rice Hulls2 lb Rice Hulls 0 0 11.8%
2 lb American - Munich Millet Malt - Gluten Free2 lb Munich Millet Malt - Gluten Free 25 7 11.8%
7 lb Cherry7 lb Cherry - (late boil kettle addition) 6.3 0 41.2%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 40.25 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 7.03 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 4.21 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
2 tsp Gypsum Water Agt Other 45 min.
0.50 tsp Amylase Enzyme Other Other 45 min.
4 tsp Pectic Enzyme Other Other --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 165 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.28 g | 25.1 qt) 7 28  
Mash volume with grains (equipment estimates 6.28 g | 25.1 qt) 7.32 29.3  
Grain absorption losses (steeping) -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.78 g | 23.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 1.29 5.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=164

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  • Last Updated: 2017-08-17 19:51 UTC