I brewed a batch inspired (basically copied) from Oldsock's recipe about a month ago. I couldn't get my hands on fresh sweet cherries to go with my sour cherries, so I subbed in some fresh sweet plums. This was my first batch at such a high gravity using BIAB and didn't hit my target gravity of 1.101.
Mashed @ 66C/150F for 60 min.
12% Weyerman Munich I
8% Honey (at flame out)
1% Chocolate Malt
Saaz (CZ) 8.6 IBU @ 90 min.
Saaz (CZ) 5.0 IBU @ 30 min.
Irish moss @ 15 min.
Saaz (CZ) 1.8 IBU @ 10 min.
50g/L (~6oz/gal) Sour cherries and sweet plums in secondary
WY1214/WLP500 recultured from a Chimay bottle fermented about 20C/68F
Primary was for 13 days, then racked onto the fruit and left it for 11 days. After that I racked to a tertiary to clean up. The color is great, but the alcohol is pretty hot. There is quite a bit of banana from the yeast and I'm a little worried that I left it on the fruit too long and got some tannins. I'll report back in about a month or so when I bottle it and can take another sample.