Bing Spiced Cherry Dubbel

A ProMash Recipe Report

Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.072 Plato: 17.56
Anticipated SRM: 35.1
Anticipated IBU: 36.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.061 SG 15.06 Plato

Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.2 3.25 lbs. Generic DME - Light Generic 1.046 8
20.6 1.75 lbs. Briess DME- Amber America 1.046 13
11.8 1.00 lbs. Crystal 60L America 1.034 80
5.9 0.50 lbs. Aromatic Malt Belgium 1.036 25
23.5 2.00 lbs. Candi Sugar (dark) Generic 1.046 180

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Northern Brewer Pellet 6.50 36.0 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
6.00 Lbs Tart Montmorency Cherries Fruit 30 Days(fermenter)
4.00 Lbs Bing Cherries Fruit 30 Days(fermenter)
1.00 Unit(s)Star Anise Spice 0 Min.(boil)
2.00 Unit(s)Whole clove Spice 0 Min.(boil)
1.00 Tsp Ground Cinnamon Spice 0 Min.(boil)
2.00 Oz French Oak Cubes (MT) Other 30 Days(fermenter)
1.00 Unit(s)Almond extract Other 30 Days(fermenter)


Yeast
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WYeast 1214 Belgian Ale

Notes
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Steep grains at 150 degrees for 30 minutes. Sparge with 150 degree water.

Oregon Fruit Products canned Montmorency and Bing Cherries drained and added to secondary along with one drop of almond extract.

Spices added at flame out and steeped 10 min before cooling

"Dry Oak" with 2oz. med. toast French oak cubes in the keg.