Cherry Poppin Daddy
Specifics
Reference
Style:
Brew Date: July 27, 2013
Tap Date: August 31, 2013
Yield: 10 gallons
Calories: 156 (12 ounces)
Conditioning: Keg
ABV: 5.3%
ABW: 4.2%
Batch No: 16-2013
OG: 1.048
OG (Plato): 11.91° P
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 3.83° P
App. Atten.: 82.8%
Real Atten.: 67.8%
General Information
Method: Other
Cost: $35.00

Based upon Chris Banker's talk at NHC 2013. Procedures here.

Adding a blend of tart cherry juice and black cherry juice.

 

  • 4.5 gallons Member's Mark apple juice.
  • 0.25 gallons tart cherry juice.
  • 0.25 gallons black cherry juice.
  • Backsweeten with 0.30 gallons of apple juice.

 

Ingredients
36.00 pounds Juice - Apple  
2.00 pounds Juice - Black Cherry  
2.00 pounds Juice - Tart Cherry  
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Fermentation
Primary: 14 days @ 68° F
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Cherry Poppin Daddy
Competition: Rocky Mountain Homebrew Club Challenge
Date: Nov 9, 2013
Style: Fruit Cider
Place: 1st (Gold)
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