ChocoCherry Braggot - Beer Recipe - Brewer's Friend

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ChocoCherry Braggot

240 calories 16.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Braggot
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Graywolf
Calories: 240 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Saturday March 16th 2019
1.074
1.007
8.8%
0.0
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 42.3%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 5.8%
5 oz American - Dark Chocolate5 oz Dark Chocolate 29 420 2.4%
5 oz American - CaraBrown5 oz CaraBrown 34 55 2.4%
2 oz New Zealand - Biscuit Malt2 oz Biscuit Malt 35 30.46 1%
6 lb WILDFLOWER HONEY - Honey6 lb Honey - (late boil kettle addition) 42 2 46.2%
13 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Baker's Premium Bittersweet Chocolate Flavor Boil 5 min.
5 g Wyeast - Beer Nutrient Other Boil 5 min.
3 lb Vintner's Harvest Cherry Puree Flavor Primary 7 days
3 lb Vintner's Harvest Cherry Puree Flavor Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 340 B cells required
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 340 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.38 33.5  
Mash volume with grains 9.42 37.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes
  1. Add vintner's cherry puree Pitch 2 Nottingham Ale Yeast into Primary wait 7 day rack to Secondary

  2. Add vintner's cherry puree Pitch Imperial A10 yeast into Secondary you will rack to a trinary after 7 day then wait 14 day to clear

  3. Bottle wait 30 days enjoy

    Note- improves with longer aging 6 moths to a year
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  • Public: Yup, Shared
  • Last Updated: 2019-04-22 12:21 UTC