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Chocolate Cherry Beer(Duchesse)

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 99%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Wednesday September 3rd 2025
1.057
1.013
5.7%
21.8
24.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 oz Weyermann - Barke Pilsner Malt17 oz Barke Pilsner Malt 37.03 1.75 40%
17 oz Weyermann - Barke Vienna17 oz Barke Vienna 36 3.4 40%
3 oz Weyermann - Barke Munich Malt3 oz Barke Munich Malt 37 8 7.1%
3 oz Crisp Malting - Pale Chocolate3 oz Pale Chocolate 32.7 220 7.1%
1.50 oz Dingemans - Special B1.5 oz Special B 33.1 125 3.5%
1 oz Cherry1 oz Cherry - (late boil kettle addition) 6.3 0 2.4%
42.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Sterling4.5 g Sterling Hops Pellet 8.7 Boil 30 min 21.75 100%
4.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cacao Nibs Water Agt Secondary 0 min.
0.84 g Chalk Water Agt Mash 1 hr.
1.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.62 g Epsom Salt Water Agt Mash 1 hr.
0.11 g Gypsum Water Agt Mash 1 hr.
1.66 g Baking Soda Water Agt Mash 1 hr.
2.65 ml Lactic acid Water Agt Mash 10 min.
1 oz Oak Cubes Medium Toast Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 75 120 50 279.9
Water is Very Malty 20 SRM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 gal Infusion 158 °F 152 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.32 g | 9.3 qt) 1.97 7.9  
Mash volume with grains (equipment estimates 2.53 g | 10.1 qt) 2.18 8.7  
Grain absorption losses -0.32 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.75 g | 7 qt) 1.4 5.6  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.97 7.9
Equipment Profile Used: System Default
 
Notes

age 10 months make another batch identical to this, wait another 8 months, then blend the two.
Fermentis - Safale - American Ale Yeast US-05
Lallemand - WildBrew Philly Sour
Fermentis - Safale - English Ale Yeast S-04
Danstar - Nottingham Ale Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
White Labs - California Ale Yeast WLP001
Fermentis - Safbrew - Abbaye Yeast BE-256
Wyeast - American Ale 1056
Lallemand - WILDBREW™ SOUR PITCH
Fermentis - Safbrew - General/Belgian Yeast S-33

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  • Last Updated: 2026-03-23 00:12 UTC