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I'm steeping dried cherries in the recipe below and have guessed at the ppg contribution added by this step. Anyone have any experience here to evaluate my guess?
I thought about taking a hydrometer reading of the steeped liquid before adding it. If SG=1.005 then my guess is correct, I think.
Cherry Vanilla Cinnamon Holiday Ale
Brew Method: Extract
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 6.25 gallons
Boil Gravity: 1.037
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.084
Final Gravity: 1.023
ABV (standard): 8.08%
IBU (tinseth): 45.27
SRM (morey): 16.22
FERMENTABLES:
5 lb - Dry Malt Extract - Light (30.4%)
4 lb - Dry Malt Extract - Light - (late addition) (24.3%)
1.4 lb - Maple Syrup - (late addition) (8.5%)
4 lb - 2 qt liquid from 2 lb steeped cherries - (late addition) (24.3%)
STEEPING GRAINS:
1 lb - American - Munich - Light 10L (6.1%)
0.5 lb - German - CaraHell (3%)
0.5 lb - Belgian - CaraMunich (3%)
1 oz - United Kingdom - Black Patent (0.4%)
HOPS:
1.5 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 45.27
OTHER INGREDIENTS:
1 each - Vanilla Bean, Time: 2 Wk, Type: Flavor, Use: Secondary
1 each - Cinnamon Stick 3 inches, Time: 2 Wk, Type: Flavor, Use: Secondary
YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 67 F
PRIMING:
Method: Corn Sugar
CO2 Level: 2.05 Volumes
NOTES:
1) Grains 45 min @ 152
2) Remove 2 qt initial wort from kettle after 15 min of boil. Steep 2 lb dried cherries for 45 min in that liquid.
3) Add late addition DME w/ 15 min left in boil.
4) Add Maple Syrup w/ 10 min left in boil.
5) Add strained liquid from steeped cherries at end of boil.
I thought about taking a hydrometer reading of the steeped liquid before adding it. If SG=1.005 then my guess is correct, I think.
Cherry Vanilla Cinnamon Holiday Ale
Brew Method: Extract
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 6.25 gallons
Boil Gravity: 1.037
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.084
Final Gravity: 1.023
ABV (standard): 8.08%
IBU (tinseth): 45.27
SRM (morey): 16.22
FERMENTABLES:
5 lb - Dry Malt Extract - Light (30.4%)
4 lb - Dry Malt Extract - Light - (late addition) (24.3%)
1.4 lb - Maple Syrup - (late addition) (8.5%)
4 lb - 2 qt liquid from 2 lb steeped cherries - (late addition) (24.3%)
STEEPING GRAINS:
1 lb - American - Munich - Light 10L (6.1%)
0.5 lb - German - CaraHell (3%)
0.5 lb - Belgian - CaraMunich (3%)
1 oz - United Kingdom - Black Patent (0.4%)
HOPS:
1.5 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 45.27
OTHER INGREDIENTS:
1 each - Vanilla Bean, Time: 2 Wk, Type: Flavor, Use: Secondary
1 each - Cinnamon Stick 3 inches, Time: 2 Wk, Type: Flavor, Use: Secondary
YEAST:
Wyeast - Irish Ale 1084
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 67 F
PRIMING:
Method: Corn Sugar
CO2 Level: 2.05 Volumes
NOTES:
1) Grains 45 min @ 152
2) Remove 2 qt initial wort from kettle after 15 min of boil. Steep 2 lb dried cherries for 45 min in that liquid.
3) Add late addition DME w/ 15 min left in boil.
4) Add Maple Syrup w/ 10 min left in boil.
5) Add strained liquid from steeped cherries at end of boil.
