Sour Cherry Hooker - Beer Recipe - Brewer's Friend

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Sour Cherry Hooker

195 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zachary Hooker
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday October 3rd 2018
1.063
1.017
6.1%
14.3
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale Ale4.5 kg Pale Ale 37 3.5 76.3%
1 kg American - White Wheat1 kg White Wheat 40 2.8 16.9%
0.20 kg American - Caramel / Crystal 120L0.2 kg Caramel / Crystal 120L 33 120 3.4%
0.10 kg German - CaraAroma0.1 kg CaraAroma 34 130 1.7%
0.10 kg German - Carafa I0.1 kg Carafa I 32 340 1.7%
5.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.32 100%
21 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp DAP Other Boil 15 min.
2 kg Sour Cherries Other Secondary 7 days
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 220 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Seongbuk Profile (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Initial mash water pH 7.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Standard Infusion Mash Infusion -- 67 °C 60 min
14 L Batch Sparge Sparge -- 75 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.9
Mash volume with grains 19.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.7 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

CHERRY HOOKER

Mash at 153°F (67°C) for one hour and run off as usual.

Bring the wort to 200°F (93°C) for 15 minutes. Cool the kettle down to 95°F (35°C). Add food-grade lactic acid to achieve a pH of 4.7. Pitch 8 pills of Swanson Lactobacillus Plantarum. If possible, bubble CO2 through the wort and blanket it with CO2. Our pH was at 3.69 16 hours later and at 3.30 (our target) 40 hours later.

Boil for 60 minutes, following the hops schedule. Add a French Oak infusion spiral (1" x 8", medium toast) to the primary fermentor and rack onto it at yeast pitch.

Ferment at 68°F (20°C), and on day 7-10, depending on fermentation activity, rack into secondary fermenter on top of 2kg sour cherries.

Taste daily after 48 hours until desired taste and gravity are reached.

Carbonate to 2.5 volumes of CO2. Final gravity may be a bit high (1.022 on the commercial batch), but fruit tannin and acidity should cut that quite a bit and prevent excessive sweetness.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-03 12:19 UTC