Kate's Cherry Ale Ver 1.1 
All Grain Recipe
Submitted By: aholloway (Shared)
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| Brewer: Anthony Holloway | |
| Batch Size: 11.25 gal | Style: Fruit Beer (20A) |
| Boil Size: 13.76 gal | Style Guide: BJCP 2008 |
| Color: 5.6 SRM | Equipment: Stainless Steel Pots 10 Gallon All Grain |
| Bitterness: 28.2 IBUs | Boil Time: 90 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Three Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
| 1.00 oz |
Columbus (Tomahawk) [13.9%] - Boil 60 min |
Hops |
3 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 2.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
5 |
| 2.00 oz |
Cascade [6.2%] - Boil 3 min |
Hops |
6 |
| 2.0 pkgs |
Pasteur Champagne (Red Star #-) |
Yeast |
7 |
| 6 lbs |
Fruit - Cherry Tart (0.0 SRM) |
Adjunct |
8 |
| 4 lbs |
Fruit - Cherry Tart Concentrate (3.0 SRM) |
Adjunct |
9 |
| 3 lbs |
Fruit - Cherry Sweet (0.0 SRM) |
Adjunct |
10 |
Notes
Pitched yeast at 48º F. It is the first time using dry yeast.This Recipe Has Not Been Rated
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