CHERRY BOB-OMB 
All Grain Recipe
Submitted By: cmuller (Shared)
Members can download and share recipes
| Batch Size: 5.00 gal | Style: American Amber Ale (6B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 1999 |
| Color: 17.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 20.0 IBUs | Boil 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.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor