CHERRY BOB-OMB

All Grain Recipe

Submitted By: cmuller (Shared)
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Batch Size: 5.00 galStyle: American Amber Ale (6B)
Boil Size: 6.52 galStyle Guide: BJCP 1999
Color: 17.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 20.0 IBUsBoil Time: 90 min
Est OG: 1.071 (17.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 42.0

Ingredients
Amount Name Type #
3 lbs Red X (12.0 SRM) Grain 1
4.00 oz Extra Special (130.0 SRM) Grain 2
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3
12.00 oz Melanoiden Malt (20.0 SRM) Grain 4
10.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
7 lbs Vienna Malt (3.5 SRM) Grain 6
4.00 oz Special B Malt (180.0 SRM) Grain 7
0.50 oz Nugget [12.4%] - First Wort Hops 8
16.00 oz Montmorency Tart Cherries (Dried) (Boil 10 min) Misc 9
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10

Notes

Cherry Procedure: Halfway through boil, soak dried cherries in 2 quarts of wort for 10-20 mins. Puree mixture in blender and add to kettle 10 mins to end of boil.

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