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Chocolate Cherry Beer(Duchesse)

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

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

21.8

SRM (morey):

24.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.50 g	Sterling (Pellet) 4.5 g Sterling (Pellet) Hops		21.75	100%
4.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.4 gal		Infusion	158 °F	152 °F	30 min

Other Ingredients

Amount	Name	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

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

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

Last Updated and Sharing

253

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Brews

Public: Yup, Shared
Last Updated: 2026-03-23 00:12 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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