Sour Cherry Belgian Blonde Ale Beer Recipe | Extract Belgian Blond Ale by John C. Smith | Brewer's Friend
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Sour Cherry Belgian Blonde Ale

213 calories 18.2 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday November 11th 2018
1.065
1.011
7.2%
27.1
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 lb Dry Malt Extract - Light1.4 lb Dry Malt Extract - Light 42 4 22.1%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 47.3%
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.8%
5.15 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
9 oz American - Carapils (Dextrine Malt)9 oz Carapils (Dextrine Malt) 33 1.8 8.9%
6 oz United Kingdom - Peated Malt6 oz Peated Malt 38 2.5 5.9%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 3.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 20.79 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Aroma 15 min 6.29 50%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 1 hr.
3 lb sour cherries Flavor Secondary 20 days
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Sour cherries were frozen, then thawed and pitted, and then frozen and thawed again before adding to the secondary. Added 1/8 tsp liquid pectic enzyme (several years old, so maybe no good) at the time to help clear haze. Lots of secondary fermentation from the cherries and juice. Also added 1 tsp gelatin (softened in 1/4 c cold water) finings. Still some haze before bottling, so added 1/4 tsp powdered pectic enzyme. Bottled with 2.6 oz. corn sugar.

Final gravity 1.003! ABV 8.3%

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2019-02-17 22:15 UTC
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