Poppin Cherries - Beer Recipe - Brewer's Friend

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Poppin Cherries

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday June 24th 2018
1.070
1.012
7.6%
21.5
21.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Special B0.5 lb Special B 34 115 11.1%
1.50 lb Belgian - Wheat1.5 lb Wheat 38 1.8 33.3%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 22.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 22.2%
0.50 lb Belgian - Pale Ale0.5 lb Pale Ale 38 3.4 11.1%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Tettnanger0.45 oz Tettnanger Hops Pellet 4.5 Boil 60 min 21.47 100%
0.45 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
wyeast 3278
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 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 1.53 6.1  
Mash volume with grains 1.81 7.2  
Grain absorption losses -0.44 -1.8  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 1.66 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.19 g | 16.8 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.19 12.8
Equipment Profile Used: System Default
 
Notes

Split into two 1 gallon jars
Wyeast 3522 added to both jars
Wyeast 3278 added 3-4 days into primary for one 1 gallon jar
Secondary fermentation for 3-6 months
Two lbs cherries added at the start of secondary
Add 0.2 oz boiled oak cubes about halfway through

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  • Last Updated: 2018-06-24 09:57 UTC