Buck's Cherry Ale Comp 
All Grain Recipe
Submitted By: Colonel (Shared)
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| Brewer: Israel Thompson | |
| Batch Size: 5.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 4.28 gal | Style Guide: BJCP 2008 |
| Color: 7.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash |
| Bitterness: 29.8 IBUs | Boil 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.This Recipe Has Not Been Rated
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