Buck's Cherry Ale Comp

All Grain Recipe

Submitted By: Colonel (Shared)
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Brewer: Israel Thompson
Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 4.28 galStyle Guide: BJCP 2008
Color: 7.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 29.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6 lbs 3.53 oz Munich Malt (9.0 SRM) Grain 2
2 lbs 0.29 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
1 lbs 5.39 oz Wheat Malt, Ger (2.0 SRM) Grain 4
0.00 oz White Wheat Malt (2.4 SRM) Grain 5
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
0.50 oz Fuggles [4.5%] - Boil 20 min Hops 7
7.00 lbs Cherry, Frozen (Boil 20 min) Misc 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
0.50 oz Tettnang [4.5%] - Boil 10 min Hops 10
4.00 tsp Pectic Enzyme (Primary 0 min) Misc 11
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 12

Notes

Cherries will add 8.8 points to SG. Cherries will be kept in during fermentation. During racking, check SG to help acheive min ABV 7% add sugar and yeast as needed to adjust.

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