Cherry Rice Beer

All Grain Recipe

Submitted By: Aqualung (Shared)
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Brewer: Paul
Batch Size: 5.02 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Paul's Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 50.2 IBUsBoil Time: 90 min
Est OG: 1.075 (18.2° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Three Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Rice, Flaked (1.0 SRM) Grain 2
2 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (1.5 SRM) Grain 4
1.00 oz Centennial [10.0%] - Boil 60 min Hops 5
0.50 oz Centennial [10.0%] - Boil 30 min Hops 6
0.50 oz Centennial [10.0%] - Boil 15 min Hops 7
1.0 pkgs San Diego super yeast (white labs #WLP090) Yeast 8
2 lbs Honey (1.0 SRM) Sugar 9
5.00 lbs Cherry's (Secondary 0 min) Misc 10
3.50 oz Cherry Extract (Bottling 5 min) Misc 11

Taste Notes

At bottling, I brought 2 cups water,1 cup lactose, 1 tsp Stevia and 1/4 cup cherry extract to a boil, added 1 1/2 cups DME and put it into the beer. Then bottled.

Notes

Super side note, I also took 1 gal and added 1/3 cup bourban.

This Recipe Has Not Been Rated

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