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Cherry Beer

225 calories 23.1 g 330 ml
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Monday August 11th 2025
1.073
1.018
7.3%
54.7
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber 42 10 14.3%
0.50 kg Muntons - Light Dry Malt Extract (DME)0.5 kg Light Dry Malt Extract (DME) 42 4.3 14.3%
0.50 kg Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber 42 10 14.3%
1 kg US - Cherry Juice1 kg Cherry Juice 10.4 0 28.6%
1 kg US - BlackBerry Juice1 kg BlackBerry Juice 14.5 0 28.6%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g HBC 63010 g HBC 630 Hops Pellet 13.5 Boil 60 min 27.77 33.3%
10 g HBC 63010 g HBC 630 Hops Pellet 13.5 Boil 30 min 21.34 33.3%
10 g HBC 63010 g HBC 630 Hops Pellet 13.5 Boil 5 min 5.54 33.3%
30 g / $ 0.00
 
Yeast
WHC Lab - Ragnar - Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
33 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 85.5 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 13.1 L) 7.2
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 15.9 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10
Going into fermentor 10
Total: 7.2  
Equipment Profile Used: System Default
 
Notes

Create 8L of wort, with the DME and hops as written.
Let ferment couple of days - then split into 2 parts of 4L.
To one part add 1L of Cherry Juice.
To other add 1L of Blackberry Juice
Let ferment full

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  • Public: Yup, Shared
  • Last Updated: 2025-08-16 15:45 UTC