Hi y'all. I'm sure anyone who has the 'bible' has seen the "cherries in the snow" recipe.
The bible? I read some of Charlies flowing verbal gymnastics, when the book first came out. I couldn't take his flowing dribble or the weird names he called his swill. Anyway. I knew a brewer that made Charlies brew with canned malt syrup. She was hooked on the brew and brewed a lot of it, when it was cherry season. I drank a few bottles of her brew, after it was 6 months old. It was dark, almost a reddish brown. It was very dry, quite tart and thin. Kind of sticky and clingy on the palate. The head was white but didn't last. It smelled slightly of cherry. Very little taste of cherry. The bubble was coarse and rough, not tight and smooth. But, it wasn't too bad for canned syrup and not being aged long enough. Nowhere close to Liefmans Kriek. I'm not into fruit beer. But, if I'd make it. I'd use Mouterij 2 row malt and step at 148 for 20 minutes then at 160 untill conversion, to add a little sweetness to compensate for the dry, tart, thinness of Poopasians original recipe. Mouterij is a light Belgian malt, not overly assertive. Cargil carries it. You're making a Belgian style beer, so keep the candi sugar. It will kick up the fermentables. I'm not sure why you'd dump the carapils? Like I mentioned, the original stuff was thin. With the high amount of fermentables and the long aging that is needed. Adding a little body and something for the head isn't going to hurt. If you go from boiler to belly in 3 months it will be rough, it has to age out.