Sour Cherry Puree IIPA

All Grain Recipe

Submitted By: markchilton (Shared)
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Brewer: Mark Chilton
Batch Size: 6.08 galStyle: Imperial IPA (14C)
Boil Size: 7.93 galStyle Guide: BJCP 2008
Color: 7.2 SRMEquipment: Marks Grainfather
Bitterness: 56.8 IBUsBoil Time: 60 min
Est OG: 1.086 (20.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 3.39 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 10.46 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
1 lbs 10.46 oz Wheat Malt, Bel (2.0 SRM) Grain 3
0.18 oz Citra [12.0%] - Boil 60 min Hops 4
1.59 oz Citra [12.0%] - Boil 30 min Hops 5
300.00 g Cherry Extract (Boil 1 min) Misc 6
75.00 g Blackberry Extract (Boil 1 min) Misc 7
1.59 oz Citra [12.0%] - Steep 30 min Hops 8
3.53 oz Citra [12.0%] - Dry Hop 7 days Hops 9

Notes

Use Extra Pale malt. Crystal 10L is Caramalt. Blackberry Extract is Blackberry Concentrate Cherry extract should be Sour Cherry Puree

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