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Steve's Dark Cherry Amber Ale Extract
Color
Stats
OG1.069
FG1.017
IBU64
ABV6.70 %
SRM25
BJCP Style
21. Fruit Beer, Fruit Beer
Description
This was a recipe I concocted with some leftovers I had in the cupboard.
Submitted by Jivedaddy on 04-Sep-2007

Recipe Details
Tasting Notes
Awards
Boil Volume 3.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Danstar Nottingham (75% app. attenuation)
Primary Fermentation Glass, 10 days
Secondary Fermentation
Other Fermentation
Procedure Bring 3 gal. to boil, add extract to boil, over 60 minutes add 4oz. of Cascade Hops, adding evenly throughout 60 minute boil. Add 1 tsp Irish Moss during final 15 min. of boil. Remove from heat, cool to 70 degrees, transfer to primary, aerate, pitch Danstar Nottingham yeast packet, wait 10 days. Add Cherry extract to keg, rack from primary to keg, carb, enjoy!
  Style Comparison
  Low   High
OG 1.069
FG 1.017
IBU 64
SRM 25
ABV 6.70
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
33.3 % 3.30 Dark Malt Extract Syrup Briess 16.8 80.0
33.3 % 3.30 Amber Malt Extract Syrup Briess 17.8 9.0
33.3 % 3.30 Light Malt Extract Syrup NW Golden 16.8 2.0
  9.90     51.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 1.00 Cascade Pellet 4.7 4.7 60 0.050 23.3
25.0 % 1.00 Cascade Pellet 4.7 4.7 45 0.046 21.6
25.0 % 1.00 Cascade Pellet 4.7 4.7 30 0.027 12.5
25.0 % 1.00 Cascade Pellet 4.7 4.7 15 0.014 6.7
  4.00               64.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss