Print Recipe

Homebrew Cherry Ale Recipe

A fruit beer is best described by a comment made in the BJCP guidelines, a harmonious marriage of fruit and beer.  Typically thought of as a style on its own, a fruit beer should have a base style for example a blonde ale or wheat ale, with added fruit.  Aroma and overall flavor of a fruit beer should be dominated by the type of fruit being used.  The overall appearance and mouthfeel should be very similar to the base beer style selected.  Listed below is a 5 gallon All-Grain home brew recipe for a cherry ale based off of a blonde ale.


6 lbs. American 2-row
3 lbs. Malted White Wheat
1 lbs. Honey Malt 20°L
1.5 lbs. Caramel/Crystal 20°L
1 lbs. Rice Flaked

Hops and Schedule

1 oz. Hallertauer (Pellets, 4.50 %AA) boiled 60 min.
0.5 oz. Hallertauer (Pellets, 4.50 %AA) boiled 15 min.


German Ale Yeast – Safale K-97

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Fruit Ale)

Since the cherry ale falls into the Fruit Beer category it has no specific style guidelines for OG,FG,SRM or IBU, it is recommended to use the style guidelines of the base style you have selected for your fruit beer.  Here are the measurements for a typical blonde ale recipe.

OG – 1.038 – 1.054
FG – 1.008 – 1.013
Color(SRM) – 3-6
IBUs – 15-28
ABV 3.8-5.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week.  Add cherries to secondary fermenter and rack beer to it for 2 weeks.  For this recipe I purchased 5 lbs of fresh Bing Cherries.  Pull the stems off and crush the the cherries.  Then cook them for about 20 minutes at about 160 degrees.  Let them cool down and add to the secondary.

crushing cherries for cherry ale

crushing fresh bing cherries with plup

cooking cherries for cherry ale

cooking cherries for cherry ale

adding cherries to fermenter

adding cherries to secondary fermenter

racking blonde ale base over cherries

racking blonde ale base over crushed and cooked cherries

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 38 degrees for one week. Drop CO2 regulator to 4 psi before serving.