Cherry Poppin Daddy
Specifics
Reference
Style:
Brew Date: April 24, 2016
Yield: 4 gallons
Reference
Color (SRM/EBC):
7/13.8
Calories: 141 (12 ounces)
ABV: 6.9%
ABW: 5.4%
Batch No: 2016-01
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.046
FG: 0.994
FG (Plato): -1.56° P
Target FG: 0.998
Real Extract: 0.79° P
App. Atten.: 113.6%
Real Atten.: 93.1%
General Information
Method: Other

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

Adding a blend of tart cherry juice and black cherry juice at kegging. Carbonate to 

  • 5 campden tablets.
  • 3 tsp. potassium sorbate.
  • 0.25 gallons tart cherry juice.
  • 0.25 gallons black cherry juice.
  • Backsweeten with 0.30 gallons of fresh pressed apple juice.
Ingredients
33.40 pounds Juice - Apple  
2.00 pounds Juice - Black Cherry  
2.00 pounds Juice - Tart Cherry  
Reference
Yeast
Name: Edinburgh Ale
Manufacturer: White Labs
Product ID: WLP028
Type: Ale
Flocculation: Medium
Attenuation: 72%
Temperature Range: 65–70°F
Amount: 35 ml
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.

Procedure

Ferment as usual. FG should in the 0.098 range for fully fermented cider.

At kegging, add the stabilizing agents (campden and potassium sorbate), cherry juices, and apple juice to backsweeten.

This recipe uses fresh-pressed cider juice. Acids and tannins will be present. If using store-bought apple juice, measure pH - should be in the 3.6 to 4.2 range, targeting 3.0-3.8. If reading is above 3.8, adding malic acid will help to acidify the solution. Add at 1 tsp per gallon according to taste. See this article for how to precisely adjust to taste with acid and tannins.

Target 2.7 volumes of CO2. For a CO2 saturation volume of 2.7 at 42° F, 15.5 PSI will be needed.

Fermentation
Primary: 14 days @ 68° F
print logprint default Output to Beer XML
Bottle Label
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