Batch 28 - Naughty Tart - Tart Cherry Beer

OK, so this one, I'll post the brew sheet, but be sure to read the notes because basically I drained a ton of cherries and then loaded into the primary...  Since they are CANNED, they are already pasteurized, so just keep sanitation good.

Batch 28 Naughty Tart - Tart Cherry Beer

Recipe Specifications

Brew Date: 5/15/2010
Recipe Batch Size: 5.50 gal
Recipe Boil Size: 7.00 gal
Estimated Pre-boil OG: 1.038
Estimated OG: 1.046 SG
Estimated Color: 4.6 SRM
Estimated IBU: 19.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Actual OG: 1.041
Actual FG:  1.011
Actual ABV:  3.9 %

Ingredients

Water Additions

Prepare 8.45 gal Water for Brewing

Amount	Item	Type
0.44 gm	Epsom Salt (MgSO4) (Mash 60.0 min)	Misc
0.44 gm	Salt (Mash 60.0 min)	Misc
1.98 gm	Gypsum (Calcium Sulfate) (Mash 60.0 min)	Misc
4.29 gm	Calcium Chloride (Mash 60.0 min)	Misc
5.50 gal	Boston, MA	Water

Grain Bill

Ingredients for Mashing

Amount	Item	Type	% or IBU
9.00 lb	Pale Malt (2 Row) US (2.0 SRM)	Grain	90.00 %
1.00 lb	Munich Malt - 10L (10.0 SRM)	Grain	10.00 %

Hop Schedule/Boil Additions

Boil Ingredients

Boil	Amount	Item	Type
60 min	1.00 oz	Tettnang [4.50 %] (60 min)	Hops
15 min	0.50 oz	Tettnang [4.50 %] (15 min)	Hops

Yeast/Other

Ingredients for Fermentation

Amount	Item	Type	% or IBU
2 Pkgs	Safale US (LeSaffre #05)	Yeast-Ale

11.00 items

Fruit - Montmorency Sour Cherries (can) (Primary 7.0 days)

Misc

Mash

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.00 lb

Single Infusion, Light Body, Batch Sparge

Step Time	Name	Description	Step Temp
75 min	Mash In	Add 12.50 qt of water at 161.4 F	150.0 F

Notes

Drain cherries in sanitized equipment and add to primary fermenter. Rack off after 5 days into secondary.

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