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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7 lb | Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row |
$ 1.60 / lb $ 11.20 |
37 | 1.8 | 54.6% |
| 10 oz | Bairds - Roasted Barley10 oz Roasted Barley |
$ 3.05 / lb $ 1.91 |
33 | 600 | 4.9% |
| 6 oz | Great Western - Crystal 40 Malt6 oz Crystal 40 Malt |
$ 3.29 / lb $ 1.23 |
21 | 40 | 2.9% |
| 6 oz | Bairds - Medium Caramel / Crystal 80L6 oz Medium Caramel / Crystal 80L |
$ 3.79 / lb $ 1.42 |
34 | 80 | 2.9% |
| 1 oz | Briess - Chocolate1 oz Chocolate |
$ 3.19 / lb $ 0.20 |
25 | 350 | 0.5% |
| 70 oz | Cherry, dark sweet70 oz Cherry, dark sweet - (late fermenter addition) |
$ 0.43 / oz $ 30.10 |
6.4 | 0 | 34.1% |
| 205 oz / $ 46.06 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 2 oz | Artisan - Kent Goldings2 oz Kent Goldings Hops |
$ 1.95 / oz $ 3.89 |
Pellet | 5.1 | Boil | 60 min | 38.85 | 100% |
| 2 oz / $ 3.89 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 2 oz | Artisan - Kent Goldings (Pellet) 1.9999999954251 oz Kent Goldings (Pellet) Hops |
$ 1.95 / oz $ 3.89 |
38.85 | 100% |
| 2 oz / $ 3.89 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 2.5 gal | Strike | 164 °F | 152 °F | 45 min | |
| 0.5 gal | For maintaining temp | Infusion | 210 °F | 152 °F | 45 min |
| 5.5 gal | Fly Sparge | 185 °F | 169 °F | 60 min | |
|
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 73 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Gypsum | Water Agt | Mash | 90 min. | |
| 3 g | Irish Moss | Fining | Boil | 15 min. | |
| 3 g | Yeast Nutrient | Fining | Boil | 10 min. | |
| 8 oz | Cocoa powder |
$ 0.60 / oz $ 4.80 |
Flavor | Whirlpool | -- |
| $ 4.80 | |||||
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 11.98 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 8.2 psi Temp: 36 °F CO2 Level: 2.3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Note, if using this recipe, that the mash/sparge volumes accommodate about 1/2 gallon of cherry puree added at the end of primary fermentation. My target was to keg 5 gallons.
Add cocoa powder at flameout. A little worried about 8 oz of cocoa, may add 1/2, test and add more if needed, just in case.
Update here, added all 8oz @ whirlpool. It seemed like all the cocoa dissolved, but after the kettle drain the trub cone was very chocolatey. I added another maybe 1oz or so directly into the fermenter. Just in case.
Adding yeast directly onto wort, might rehydrate one pack and sprinkle the other. Rehydrated both packs of yeast because my fermenter volume was a little low, so rehydrated in 1/2L of H20.
Plan to ferment somewhere in the low 60s. Started at 62.
Add cherry purée as primary fermentation ending. Adding the cherry brought the gravity from 1.014 back up to 1.027, and then very quickly started fermenting back down.
The ABV on this is closer to like 5.2-5.8% (depending on the sugar in the cherry purée used). The recipe builder doesn’t calculate it because it’s a fermenter addition.
As I was kegging this up from the fermenter, about the last 1/2 gallon, or top 1/2 inch, was just sludge. I only ended up getting about 4.5 gallons into the keg to try to avoid getting most of the sludge in the keg. I guess next time I would add another 1/2 gallon of volume overall to yield closer to 5 gallons in the end.
Brewing this for local beer club Dec competition.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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