1 Cherry Crush

Batch Size: 7.00 gal	Style: Fruit Beer (29A)
Boil Size: 9.26 gal	Style Guide: BJCP 2015
Color: 7.5 SRM	Equipment: 1 keg MWP
Bitterness: 10.8 IBUs	Boil Time: 70 min
Est OG: 1.054 (13.3° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs 8.00 oz	Wheat, Flaked (1.6 SRM)	Grain	3
10.00 g	Calcium Chloride (Mash 60 min)	Misc	4
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
1 lbs	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	6
1.00 oz	Citra [12.0%] - Steep 20 min	Hops	7
1.00 oz	Mosaic [11.0%] - Steep 20 min	Hops	8
1.00 oz	Idaho Gem [14.0%] - Steep 20 min	Hops	9
0.37 gal	Tart Cherry Puree - Vintner's [Primary] (18.0 SRM)	Juice	10
1.2 pkgs	Lalbrew New England East Coast Ale (Lallemand #-)	Yeast	11
0.50 tsp	Yeast Nutrient (Primary 3 days)	Misc	12
2.00 items	Vanilla Beans (Secondary 5 days)	Misc	13
1.00 items	Vanilla Beans (Secondary 10 days)	Misc	14
1.00 oz	Mosaic [11.0%] - Dry Hop 3 days	Hops	15
3.00 oz	Citra [12.0%] - Dry Hop 3 days	Hops	16
3.00 oz	Idaho Gem [14.0%] - Dry Hop 3 days	Hops	17

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