7 #   Briess Brewers malt

            1 #   Briess Caramel malt 60 °L

            2 #   Blonde RoastOat malt 4 °L

            3 oz. Country Malt Red X malt

            6 #  Frozen Cherries defrosted

            1 #  Honey

            3 oz. Belma hops pellets          8.5  % AA

Mash   3 G. 50 oz. adjusted water at 168 °F in tun add grains to 157 °F

Rest     60 min.

             Add  2 G.  water @ 170°F

Sparge 3.5 G.  water collected  ~ 7  G.

Boil     60 min.

Hops    First addition            .2 oz.          Belma        @ 15 min.

              Second                      .2 oz.          Belma         @ 30 min.

              Third                            .6 oz.         Belma          @ 45 min.

              Last                                1 oz.         Belma           @ end

 O.G.  1.044     F.G. 1.012          27 IBU’s            .545  BU:GU – Mash side

Rest 5 min – chill to fermenter – oxygenate – Pitch @ 66 °F  

Yeast    1272 American Ale ll

Fermentation  Primary 10 days or when activity slows

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Dry Hop in Primary 1 oz. Belma day 7  

Rack to secondary  

Macerate cherries w/ hand blender then heat to 150 °F

place pot into ice bath  ~ 20 min. – add honey @ 100 °F  chill down to 70°F then pour into 2°

            rack 1° on top                      overall O.G. 1.05_   to 1.01_        

Cold crash _________________________________________________

Keg________________________________________________________

Notes  ______________________________________________________­­­­­­