Rainier Cherry Ale - Beer Recipe - Brewer's Friend

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Rainier Cherry Ale

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chase Collins
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday August 25th 2022
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by kulalarry@sbcglobal.net

OG: 1.047 FG: 1.012 ABV: 4.6% IBU: 6

1.055
1.013
5.5%
7.4
4.6
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 45.5%
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 45.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - Cascade0.25 oz Cascade Hops Pellet 5.8 Boil 10 min 1.98 50%
0.25 oz Artisan - Cascade0.25 oz Cascade Hops Pellet 5.8 Boil 60 min 5.46 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Rainier Cherries-Mashed Flavor Boil 1 hr.
3 lb Rainier Cherries - Whole/Pasteurized Fining Secondary 6 days
 
Yeast
CellarScience - CellarScience Cali Dry
Amount:
12 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 152 °F 152 °F 60 min
3.5 gal Sparge 152 °F 152 °F 15 min
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Crush up 3lbs of rainier cherries and add to 60 min boil.

Primary Fermentation at 70 deg under pressure. Let fermentation build pressure with spunding valve set at 10psi. With CellarScience Cali Dry primary is pretty much complete after 5 days, I let it go for a total of 8 days.

Pasteurize 3 lbs of whole cherries (I freeze the cherries in a food saver bag then put them in a sous vide bath at 145 deg for a couple hours. Put pasteurized cherries into secondary and transfer (under pressure) beer. Chill secondary while still at 10psi at 34 deg for 6 days.

Specific gravity at secondary transfer should be around 1.010-1.013.
Specific gravity after secondary should be 1.022-1.026.

Creates a very crisp slightly sweet beer great for hot summer days.

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  • Last Updated: 2022-08-25 18:10 UTC