1st Place Ironbrewer Competition 2019 - Tim Mains - Merry Cherry - based on 16D Foreign Extra Stout Fruit-Cherries
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 79.2 IBUs | 62.4 SRM | 1.088 | 1.029 | 7.9 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Imperial Stout | 20 C | 1.075 - 1.115 | 1.018 - 1.03 | 50 - 90 | 30 - 40 | 2.2 - 2.8 | 8 - 12 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Rice Hulls | 1 kg | 11.36 |
| Pale Ale Malt (Bairds) | 5.2 kg | 59.09 |
| Chocolate Rye (Weyermann) | 600 g | 6.82 |
| Chocolate Malt (Bairds) | 450 g | 5.11 |
| Caramel/Crystal Malt -120L | 350 g | 3.98 |
| Barley, Flaked | 300 g | 3.41 |
| Carafa Special II (Weyermann) | 300 g | 3.41 |
| Roasted Barley (Joe White) | 100 g | 1.14 |
| Milk Sugar (Lactose) | 500 g | 5.68 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Chinook | 40 g | 60 min | Boil | Pellet | 13 |
| Chinook | 20 g | 30 min | Boil | Pellet | 13 |
| Centennial | 20 g | 10 min | Boil | Pellet | 10 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Cherry Puree | 2.00 kg | 7 days | Primary | Flavor |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| California Ale (WLP001) | White Labs | 77% | 20°C - 22.78°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 68.89°C | 45 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Notes
| After fermentation - add 2kg of frozen cherries -Cherries were heated to 80c on stove top for 15min to pasturise before adding to fermented beer. -leave on cherries for 7 days *Needed more cherry flavour - Add 1L of cherry concentrate from health food shop. - 3 days fermentation (this took off like a rocket and I lost ~ 5L on the ground After kegging - slight tang / still a bit of tartness from cherry. *Added 500g of lactose disolved in boiling water (cooled before adding to keg) - ~ 1L volume Tasted o.k |
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