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

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Sour Cherry Dark Ale

187 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 21.8 liters (fermentor volume)
Pre Boil Size: 20.5 liters
Post Boil Size: 17.1 liters
Pre Boil Gravity: 15.2 °P (recipe based estimate)
Post Boil Gravity: 18.0 °P (recipe based estimate)
Efficiency: 62.3% (brew house)
Source: D.A.
No Chill: 15 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Sunday April 12th 2020
14.8 °P
4.5 °P
5.6%
42.5
46.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Viking - Pilsner Malt2.1 kg Pilsner Malt 37 1.9 19.9%
0.80 kg Viking - Enzyme0.799 kg Enzyme 35 4.31 7.6%
0.60 kg Viking - Caramel 1000.604 kg Caramel 100 34.5 38.03 5.7%
0.60 kg Viking - Chocolate Light0.604 kg Chocolate Light 31.3 150.45 5.7%
0.60 kg Simpsons - Wheat0.6 kg Wheat 36.576 2.8 5.7%
0.50 kg Viking - Dark0.504 kg Dark 29.9 525.18 4.8%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 3.8%
4.83 kg Cherry4.826 kg Cherry 6.3 0 45.7%
0.13 kg Corn Sugar - Dextrose0.1308 kg Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 1.2%
10.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.4 Boil 90 min 28.08 33.3%
40 g Willamette40 g Willamette Hops Pellet 4.5 Boil 15 min 14.46 66.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Compac CG Fining Boil 15 min.
0.50 g Servomyces Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.6
Mash volume with grains (equipment estimates 16.6 L) 21.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 10.3 L) 4.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.6
Pre boil volume (equipment estimates 26 L) 20.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17.1
Top off amount 4.7
Going into fermentor 21.8
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

Rmutovanie
2,95l/kg
68°C 90 min
pokus prejsť na 78 skončil na cca 71°
11,5l vysladzovanie
20,5l začiatok varu > 90 min > 17,1l
3l zišli potom a ostali bokom, namerané 10,7°B

23:50
14,6°B = 1059,4 SG
predpokladaný koniec: 1018 SG

26.4. 19:45
8,8°B = 1019

29.4. 16:25
8,8°B

1.5. 11:00
8,7°B

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  • Last Updated: 2020-05-19 09:08 UTC