I'm trying to make a sweet cherry ale for my girlfriend, and I'd like to not have to sweeten the beer after killing the yeast at the end, so I'm trying to see if anyone has any ideas on how sweet I can go before the unfermentable sugars start making it too thick/weird? I'd love to hit something near Samuel Smith's fruit beer sweetness, with big fruit flavor and barely noticeable hops.
Here's what I was thinking for a 5 gal batch:
Steep 30 min @ 155:
1.5 pounds Crystal 40L
Boil 60min:
4 pounds wheat DME
8 oz. lactose
3/4oz. Hallertau
Boil 15min:
1/2 gallon cherry juice (preservative free)
Pitch Safale S-05
Rack to secondary over 2 pounds pastuerized cherries.
Here's what I was thinking for a 5 gal batch:
Steep 30 min @ 155:
1.5 pounds Crystal 40L
Boil 60min:
4 pounds wheat DME
8 oz. lactose
3/4oz. Hallertau
Boil 15min:
1/2 gallon cherry juice (preservative free)
Pitch Safale S-05
Rack to secondary over 2 pounds pastuerized cherries.