I have a can of Oregon Cherry Puree, and a 7lb bucket of extra light LME sitting on top of my kegerator.
Suggestions on what recipe to brew?
No stouts or porters please. I just made a stout, a porter, weizen, and an IPA. So i'm looking for something a little different then those. Im just very indecisive and would like some suggestions.
Cherry puree would be pretty good in a Hefeweizen, but you'd need a different extract.
Or, you could get some honey, meads are just about my favourite.
Maybe, a light ale, with about half of that can of puree. You'd need a pound or so of some light crystal malt, because, in my opinion, fruit isn't good without some residual sweetness. (You could also try lactose or an artificial sweetner, too.)
How about a cherry barleywine, like the one in Radical Brewing. Just brewed another barleywine, and one from the book no less - not the cherry one though. So they're on my mind.
My plan is brewing a cherry porter now, so when the cherries come in 2 months from now it will have been in the secondary a good while, then I'll add the cherries. Hopefully it will benefit from the time, I like fresh fruit - I make my own puree. Not knocking it though.
BTW If you want the recipe I'll post it, but barleywines aren't everyones cuppa' so I'll wait
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"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
Sounds good! Post up brotha. I was thinking maybe a belgian or something also. Has anybody ever added fruit to a belgian trippel? I have candy sugar in the cupboard and 2 packets of Safale S-33 that need to be used up too.
Sounds good! Post up brotha. I was thinking maybe a belgian or something also. Has anybody ever added fruit to a belgian trippel? I have candy sugar in the cupboard and 2 packets of Safale S-33 that need to be used up too.
14# Maris Otter
2# Aromatic Malt
.25# Carafa Malt
2# Barbados or o/semi-refined sugar
2oz Northdown Hops 90min
2oz East Kent Goldings EOB
Mash @ 153F for 60min
Into secondary add 8# sour cherries and 4# sweet dark cherries that have been frozen then thawed. Leave in for 2-8weeks or longer.
Yield:5gallons
OG: 1.095
ABV: 8.4-9.5%
IBU: 43
Yeast: Alcohol-tolerant english ale
That's it, again I have not made this so I can't vouch for it, but it sounds great. I have used a blend of cherries like this with good results, but puree should be fine/similar.
P.S. I was going to add fruit to half of the Belgian Tripel I have in the primary now but after tasting/checking it today it is tooooo good to split up. Which isn't to say you shouldn't - I was going to but will wait till next time.
__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
Cherry Puree
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