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Cherry Belgian Strong Ale

268 calories 25.2 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.54 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 53% (ending kettle)
Calories: 268 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created Saturday October 10th 2020
1.081
1.017
8.3%
22.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Cherry10 lb Cherry - (late boil kettle addition) 6.3 0 34.5%
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 34.5%
3 lb German - CaraMunich III3 lb CaraMunich III 34 57 10.3%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.9%
2 lb Belgian - Special B2 lb Special B 34 115 6.9%
1 lb Briess - Chocolate1 lb Chocolate 25 350 3.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.4%
29 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.02 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 8.49 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 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
"Cherry Belgian Strong Ale" Belgian Specialty Ale beer recipe. BIAB, ABV 8.32%, IBU 22.52, SRM 50, Fermentables: (Cherry, Pilsner, CaraMunich III, Belgian Candi Syrup - D-180, Special B, Chocolate, Flaked Barley) Hops: (Hallertau Hersbrucker) Other: (Irish Moss)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-18 08:29 UTC
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