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Red's Very Cherry Ale

We wanted to make a cherry beer-- the ingredients were selected for their (predicted) subtle contribution to the beer's flavor. The O.G. will be much higher, and the color much more red, than indicated due to the contribution of 9 lbs of frozen cherries!!

Brewer: Chris Pabst and Mindy Lacher Email: -
Beer: Red's Very Cherry Ale Style: -
Type: Extract Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 26 IBU
OG: 1.053 FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 8 oz. Flaked corn
Boil: 120 minutes SG 1.044 6 gallons
2.5 lb. Light malt extract
1 lb. Rice extract
1 lb. 7 oz. Wheat extract
1 lb. Corn sugar
9 lbs of frozen cherries will be seeped for fifteen minutes in 2.5 to 3 gallons of water at roughly 180 deg. F. The resulting extract will be added to the boiling kettle.
Hops: .4 oz. Nugget (12% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 60 min.)
Yeast: 5 grams each of Cooper's "Pure Brewing Yeast" and Danstar Windsor; a starter was made the day prior to brewing using roughly eight ounces of boiled and cooled "Malta Goya" malt beverage.
Log: To be brewed 3/28/02.
Carbonation: 2.8 volumes Cane Sugar: 5.01 oz. for 5 gallons @ 70°F
5 oz table sugar, boiled and cooled
Tasting: This should be very interesting.

Recipe posted 03/27/02.