View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

GF Sour Cherry Ale

Method: Partial Mash
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.005 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.glutenfreehomebrewing.org/recipes/showr
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Thursday August 17th 2017

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

51.5

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	White Sorghum Syrup - Gluten Free6 lb White Sorghum Syrup - Gluten Free - (late boil kettle addition)	37	1.5	35.3%
2 lb	Rice Hulls2 lb Rice Hulls	0	0	11.8%
2 lb	American - Munich Millet Malt - Gluten Free2 lb Munich Millet Malt - Gluten Free	25	7	11.8%
7 lb	Cherry7 lb Cherry - (late boil kettle addition)	6.3	0	41.2%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	40.25	50%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	20 min	7.03	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	4.21	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Northern Brewer (Pellet)	40.25	50%
0.50 oz	Fuggles (Pellet)	7.03	25%
0.50 oz	Tettnanger (Pellet)	4.21	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Infusion	--	165 °F	45 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	10 min.
2 tsp	Gypsum	Water Agt	Other	45 min.
0.50 tsp	Amylase Enzyme	Other	Other	45 min.
4 tsp	Pectic Enzyme	Other	Other	--

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:	71 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source: http://www.glutenfreehomebrewing.org/recipes/showrecipe.php?recipeid=164

Recipe Photos

Last Updated and Sharing

1,242

Views

Brews

Public: Yup, Shared
Last Updated: 2017-08-17 19:51 UTC

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!