Saturday, May 15, 2010

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 %
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

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 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

Drain cherries in sanitized equipment and add to primary fermenter. Rack off after 5 days into secondary.
Generated with a custom BeerSmith template created by Cameron Mathews

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