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.
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NEW Water Requirements:
GF Sour Cherry Ale
Equipment Profile Used
System Default
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Water Requirements:
GF Sour Cherry Ale
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Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
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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