Recipe Type: All Grain
Yeast: WLP-001
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.013
IBU: 22.3
Boiling Time (Minutes): 60
Color: 7.3
Primary Fermentation (# of Days & Temp): 5
Secondary Fermentation (# of Days & Temp): 10
Tasting Notes: So far so good.

This recipe is based on the "Cherries in the Snow" recipe in Papazian's The Complete Joy of Homebrewing. That recipe was extract so I converted it to all-grain and changed up the hops. My wife has bugged me to make this ever since she saw the recipe a few years back but I haven't been able to find tart cherries here (Oregon seems to only grow sweet cherries). Luckily, I was able to find local tart cherries in IQF form.

8# Maris Otter
2# Vienna
1# Honey Malt
1.5 oz Willamette (60 min)
0.5 oz Willamette (Flameout)
10# Tart Cherries
WLP001 California Ale yeast

60 minute mash at 152 degrees and batch sparged.



As per the recipe in the book, I removed the boiling hops and added 10 pounds of tart cherries along with another .5 oz of Willamette hops and let that steep for 15 minutes. After that I cooled the wort in an ice bath because I didn't want to stick my immersion cooler in the wort after I put the cherries in it. At this point the wort literally smelled like a cherry pie.

I then dumped the entire pot of wort, cherries and all into my sanitized bucket and pitched the yeast when it cooled down a little more.

I'll update my progress as I go.