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 ______________________________________________________