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Beer Style: Fruit Beer  (20A)
Recipe Type: all-grain
Yield: 5 US gallons

Fruit Beer


The batch does not taste bad although the cherry taste is none to prominent.


  • 6 pounds, 2 Row English Pale Malt
  • 4 pounds, Malted Wheat
  • Gypsum (for adjusting PH)
  • Irish Moss (Clarity)
  • 10--1/2 pounds, Cherries
  • 1 pound, Honey
  • 1 ounce, Saaz Hops - Boiling
  • 1/4 ounce, Saaz Hops - Finishing
  • yeast

Beer Profile

Original Gravity: 1.040
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.