Black Cherry Porter
by Highwoods Brewing

 

Brew Date: 10-12-2017

Malts:

1.5 lb.  Sparkling Amber DME

0.2 lb.  Maris Otter

0.2 lb.  Crystal 77L

0.1 lb.  Chocolate Malt

PPG

43 / 64.5

38 / 5.7

34 / 5.1

28 / 2.1

 

DP

0

140

0

 

Deg L

10

4

77

350

Bill%

85.8

5.7

5.7

2.8

Adjuncts: 16 oz. Unsweetened Black Cherry Juice (secondary)

Calc OG: 1.077                BE: 75%                DP: 56                SRM: 26                IBUs: 36                TGW: 3.0 lbs.

Hops:

Amount

5.0g

5.0g

Time

60

10

%Alpha Acid

13.2

5.8

Calc IBUs

31

5

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 5g Citra, boil for 50 min. Add 5g Cascade and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.076

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. After 1 week, rack to secondary, adding the 16 oz of black cherry juice. Allow 1 more week.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.024                                                                 ABV = (1.076 - 1.024) x 131.25 = 6.8%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Delicious and enjoyable, not too sweet but definite cherry flavor with low tartness.