Help with a Belgian Cherry Kriek - Home Brew Forums
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Old 07-22-2009, 11:43 AM   #1
WVBeerBaron
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Jul 2009
WV
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My lady loves Cherry Kriek and i'd like to make some for her. I tried the recipe below and it's good but came out on the tart side. I'm looking to make it sweeter. I used 2 cans of oregan cherry puree in the 2ndary, I guess I should have used what the recipe called for. Does anyone know how I can make this sweeter or more like a Belgian Kriek instead of a tart cherry wheat beer? (aside from moving to Belgium and using an open fermentor)

3 lbs. pilsner malt
2 lbs. malted wheat
1 lb. flaked wheat
2 lbs. unhopped light dry malt extract (DME)
4 AAU well-aged aroma hops: such as Saaz, East Kent Goldings or Tettnang
(1 oz. at 4% alpha acid)
Belgian ale yeast slurry (White Labs WLP550 or Wyeast 1762)
Lambic yeast or bacteria culture (recultured yeast from commercial lambic, Wyeast 3278 or both)
6 to 9 lbs. cherries, raspberries, peaches or other fruit (picked fresh, washed, cut up and frozen until ready to use)
1 cup unhopped light dry malt extract (DME) to prime

Step by Step:
Heat 9 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.

Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F.
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Old 07-22-2009, 04:26 PM   #2
Bobby_M
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I'm guessing she likes one of the backsweetened varieties like Lindemans or St Louis. It's hard to do that in a bottle because you need the yeast/bugs to be alive to carbonate but they'll also explode the bottle if you add cherry concentrate.

You can get something like this: Cherry Juice Concentrate: A natural alternative to fight arthritis and gout
and add a teaspoon to the pint glass before you pour. That's how you'd sweeten a Berliner Weiss so it works.
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Old 07-22-2009, 04:28 PM   #3
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I wonder if brett, pedio, lacto, etc., can eat splenda, stevia, etc? You can always try backsweetening with something like that.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 07-22-2009, 04:29 PM   #4
Bobby_M
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You probably can, but I don't know if it would bring back that intense cherry flavor either (not that it's subjectively desirable but I assume the ladies like that).
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Old 07-22-2009, 05:46 PM   #5
Evan!
 
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Well, if you want more intense cherry flavor, I'd say just use more cherries, and go with the oregon puree cans.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 10-27-2015, 02:35 AM   #6
pappabell
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Oct 2015
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I would make it into a extract and grain recipe.Take out the 2 lbs. of DME.And add 6 lbs. of German Gold Extract from W.B., 1/2-1 lb. of lactrose at the 15 min. mark of the boil and use a pouch of simplicity to bottle prime with.And PATIENTS!!!I wouldn't even open a bottle until it was at least 3-12 months old.

 
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