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.