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Not endorsed by the band (yet). Have not brewed it (yet). Not sure if I should add cherry puree? Never used it!
10 gal
~17.2 SRM
45 IBU
1.095 ➔ 1.020 = 10.8% ABV
Mash: 152°F For 60 Minutes (70% Mash Eff)
First Step
152°F For 60 Minutes
Thomas Fawcett Maris Otter Pale Ale Malt (2.7°L)
Add 27.8 lbs to the mash tun
+ 1.072 SG / 85.9% of grist
Base Malt
Bestmalz Melanoidin Malt (30.6°L)
Add 4.29 lbs to the mash tun
+ 1.010 SG / 13.2% of grist
Specialty Malt
Weyermann Carafa Special Type 3 (550°L)
Add 4.29 oz to the mash tun
+ 1.001 SG / 0.8% of grist
Specialty Malt
Kettle 60 Minute Boil
Challenger (UK)
Add 3.11 oz of 9.8% AAU pellets into kettle before boiling
+45 IBU
First Wort Hop
East Kent Golding (UK)
Add 4 oz of 4.7% AAU pellets at flameout
Flameout Hop
Fermentor
White Labs WLP028 Edinburgh / Scottish Ale
Pitch ~500 billion cells into 66°F wort
Primary Fermentation Ale Yeast
Oregon Fruit Tart Cherry Puree
Add 2 lbs to secondary fermentation
+1.008 SG
Sugar
Oregon Fruit Dark Sweet Cherry Puree
Add 1 lb to secondary fermentation
+1.004 SG
Sugar