Small Batch Sour Cherry

291 calories 25.5 g
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Mark
Calories: 291 calories (Per )
Carbs: 25.5 g (Per )
Created: Tuesday June 16th 2015
1.088
1.016
9.5%
11.8
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 8.1%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 32.4%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 16.2%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 10.8%
0.75 lb American - Caramel / Crystal 30L0.75 lb Caramel / Crystal 30L 34 30 8.1%
0.25 lb Honey0.25 lb Honey 42 2 2.7%
2 lb Cherry2 lb Cherry 6.3 0 21.6%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Saaz0.4 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 7.87 50%
0.40 oz Saaz0.4 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 3.9 50%
0.80 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Temperature -- 152 °F 60 min
4 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

1) Add 8 quarts of 165 degree water to start mashing the whole grains (German, 2-row, wheat, and American) in a steeping pot as free grains, not in a bag. Should make ~2.5 gallons of mash, maybe a little less.

2) Steep for 60 minutes (or more). Raise temp to 170 for 10 minutes to finish the mash.

4) Cool to 115. Add a reserved handful of grains, and a couple of raw cherries. (To add bacteria.)

5) Ferment for ~3 days, keeping as close to 100 - 115 degrees as possible.

6) Strain grains out into muslin bag, into the boiler. Sparge with 4 quarts hot water. Add hops, malt extract, honey, boil for 60 mins.

7) Strain out the hops, and pour the wort into the primary fermenter. Ferment 5-7 days.

8) Washed and lean the cherries. Mash them up, and add to the 2ndary fermenter. Rack the beer onto the cherries.

9) Let ferment another 2-3 weeks. Strain any floating fruit bits off the top. Rack into a bottling bucket, and bottle.

10) After conditioning for ~2 weeks, it might be good to store in the fridge for a couple of additional weeks.






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Last Updated: 2016-05-24 00:36 UTC

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