It's just about cherry season here in Michigan, and as soon as they hit the farmer's market I want to brew a cherry bock. I'm probably going to use 100% Vienna malt, but I'm not sure how much cherry to use (how much sugar do they contribute?) or what OG I should shoot for. I want the final product to be less than 8% ABV, and I want the cherries to be more of an accent than a primary flavor. (If you've had Founders Cherise, that is not what I'm looking for...) Any thoughts?
Cherry Bock
- Thread starter BeerLogic
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