i made up a recipe that sounds solid enough in my head, but im looking for input in 3 areas...
1) when aiming for 11% abv, should i add champagne yeast for secondary or make a starter of my ale yeast and see what happens?
2) addition of dried cherries... puree or toss them in whole?
3) age for 2 months in secondary, or 2 months in bottles?
heres what i have
12 lbs LME
1 lb british amber or crystal 60L
8 oz victory
4 oz flaked wheat
8 oz post boil dried cherries
1 oz warrior @ 60
2 oz amarillo @ 30
1 oz amarillo @ 15
1 oz amarillo @ flame out
another 8 oz dried cherries in secondary. (im trying to add the flavor subtly)
1) when aiming for 11% abv, should i add champagne yeast for secondary or make a starter of my ale yeast and see what happens?
2) addition of dried cherries... puree or toss them in whole?
3) age for 2 months in secondary, or 2 months in bottles?
heres what i have
12 lbs LME
1 lb british amber or crystal 60L
8 oz victory
4 oz flaked wheat
8 oz post boil dried cherries
1 oz warrior @ 60
2 oz amarillo @ 30
1 oz amarillo @ 15
1 oz amarillo @ flame out
another 8 oz dried cherries in secondary. (im trying to add the flavor subtly)