Name: Brews Cherry Bomb Blonde Recipe
Cook time: 4 h
Total time: 4 h
Yield: 48 servings
Cuisine: American
Ingredients: 6 cups Pale Malt; 1 cup Caramel Malt; 1 cup Wheat Malt; 0.5 cups Cascade Hops; 0.25 cups Hallertau Hops; 1 packet American Ale Yeast; 2 cups Fresh Cherries (pitted and halved); 6 gallons Filtered Water; 3 oz Corn Sugar

This hybrid between American & German-style light lager is crisp, clean, & supremely refreshing.

Above Ground Pool

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fruit Beer
5.4% ABV
15 IBU
Front Street Brewery, Davenport, IA
An American light hybrid beer with a mild, moderately sweet malt flavor and subtle fruitiness courtesy of the cherry. The result is a refreshingly light and aromatic brew-an instant classic!

In a large brew kettle, heat 6 gallons of filtered water to around 165°F (73°C). Add the pale malt, caramel malt, and wheat malt to the water, stirring well to avoid clumping. Maintain a temperature of approximately 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, remove the grains from the kettle. Bring the liquid (wort) to a boil. Once boiling, add the Cascade hops and boil for 30 minutes. After 30 minutes, add the Hallertau hops and continue boiling for an additional 15 minutes.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or ice bath until it reaches approximately 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American ale yeast over the surface of the wort and seal the vessel with an airlock.

Add Yeast

Allow the beer to ferment at a stable temperature between 65°F (18°C) and 70°F (21°C) for about 1-2 weeks or until fermentation is complete.

Ferment

Once fermentation is complete, gently stir in the pitted and halved fresh cherries. Allow the beer to sit for an additional 5-7 days, allowing the flavors to meld.

Add Fresh Cherries

In a small saucepan, dissolve the corn sugar in about 1 cup of water to create a simple syrup. Bring to a boil for a couple of minutes, then cool.

Prepare for Bottling

Add the cooled simple syrup to the fermentation vessel, then transfer the beer into sanitized bottles, leaving some headspace. Cap the bottles.

Bottle the Beer

Allow the bottles to carbonate at room temperature for 1-2 weeks. Once carbonated, chill the bottles in the refrigerator before serving.

Carbonate

Pale Malt

Caramel Malt

Wheat Malt

Cascade Hops

Hallertau Hops

American Ale Yeast

Fresh Cherries (pitted and halved)

Filtered Water

Corn Sugar

Cherry Bomb Blonde

Reds

1/2 priced bottles and glasses of wine

Whites

Sour - Other
6.4% ABV
5 IBU
7 Hills Brewing, Dubuque, IA
Sour Ale with Grape Drink mix, Cotton Candy and Lactose added.

Purple Reign

Lager - Munich Dunkel
5% ABV
18 IBU
Exile Brewing Company, Des Moines, IA
5X Medal Winner. Make way for the elegant combination of G.G.'s intricate taste and smooth body. Noble hops and dark chocolate bitterness strike a perfect balance with the sweetness of the caramel and Munich malts.

G.G.

Cider - Other Fruit
6.9% ABV
Bridgehouse Cider, Long Grove, IA
A sweet cherry cider made by cofermenting apples including king david, jonagold, roxbury russet and hudson golden gem together with montmorency cherry juice.

Lamplighter Cherry Cider

Make Cherry Bomb Blonde Recipe in just 4h . Fruit Beer
5.4% ABV
15 IBU
Front Street Brewery, Davenport, IA
An American light hybrid beer with a mild, moderately sweet malt flavor and subtle fruitiness courtesy of the cherry. The result is a refreshingly light and aromatic brew-an instant classic!

Cherry Bomb Blonde Recipe

Descriptors

Tasting Notes

Food Pairings

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