goofiefoot
Well-Known Member
Let me preface by saying I know nothing about Lambic brewing. I'm certainly not sure if this even qualifies, or what I will ultimately end up with.
Visiting Mount Hood, OR, I got to sample both varieties of Double Mountain's Kriek. They describe it as a brown ale base fermented over cherries. So, I decided to brew a clone of Doryman's Dark ale from the Pelican Brewery Pacific City, OR, and see what happens.
Here's my base recipe:
9.25# Pale Ale Malt
1.25# White Wheat Malt
1.10# C40
0.25# Dark Chocolate Malt
0.50oz Magnum (60 mins)
1.00oz Cascade (30 mins)
2.00oz Mount Hood (0 mins)
US-05 Yeast
I doubled the recipe size and fermented all 10 gallons together for 10 days. I split the batch from there - 5 gallons straight to keg, and the other 5 I racked over 9 pounds of Oregon Tart Cherries, canned in water. I pitched a package of Wyeast 3763 Roeselare into this batch.
I had fermentation activity within 24 hours, and now it looks to be complete. All the cherries are floating, and the krausen has subsided.
From what I have read, the Roeselare does best with a longer wait time, so I am prepared to let it sit for up to 18 months in the carboy. Of course, I'll sample it along the way to see how it's doing.
Thoughts?
Visiting Mount Hood, OR, I got to sample both varieties of Double Mountain's Kriek. They describe it as a brown ale base fermented over cherries. So, I decided to brew a clone of Doryman's Dark ale from the Pelican Brewery Pacific City, OR, and see what happens.
Here's my base recipe:
9.25# Pale Ale Malt
1.25# White Wheat Malt
1.10# C40
0.25# Dark Chocolate Malt
0.50oz Magnum (60 mins)
1.00oz Cascade (30 mins)
2.00oz Mount Hood (0 mins)
US-05 Yeast
I doubled the recipe size and fermented all 10 gallons together for 10 days. I split the batch from there - 5 gallons straight to keg, and the other 5 I racked over 9 pounds of Oregon Tart Cherries, canned in water. I pitched a package of Wyeast 3763 Roeselare into this batch.
I had fermentation activity within 24 hours, and now it looks to be complete. All the cherries are floating, and the krausen has subsided.
From what I have read, the Roeselare does best with a longer wait time, so I am prepared to let it sit for up to 18 months in the carboy. Of course, I'll sample it along the way to see how it's doing.
Thoughts?