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Sour Cherry

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday October 23rd 2019
1.051
1.014
4.9%
5.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 54.1%
4 lb Canadian - Pale Wheat4 lb Pale Wheat 36 2 43.2%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Tettnanger1.25 oz Tettnanger Hops Pellet 4.5 Boil 6 min 5.17 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb cherry Puree Other Secondary 30 days
6 ml Lactic acid Water Agt Other 15 min.
10 each pro-biotic pills Water Agt Other 1 days
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
3.5 gal 182f 5 gallon Batch Sparge 153 °F 161 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.06 g | 20.3 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.91 27.6
Equipment Profile Used: System Default
 
Notes

Boil Wort for 15 min.
Cool to 115 F, add 6 ml of Lactic Acid to get wort to 4.6 PH.
Add 10 Pro-biotic lacto bacillis pills to wort
Purge headspace with co2.
Keep temp of wort at 115F for 3 days.
After 3 days PH of wort should be down to 3.24.
Continue with boil with hop schedule 60min
Ph after boil 3.43
After 11 days rack onto 3 lbs of sweet cherry puree. Gravity was 1.012
After 7 days Hydrometer 1.010
Make a starter for yeast as ph will be hard for the yeast to get started.

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  • Last Updated: 2019-10-23 13:22 UTC