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Old 04-29-2007, 06:32 AM   #1
Ed_Savage
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Default Cherry Puree

I have a can of Oregon Cherry Puree, and a 7lb bucket of extra light LME sitting on top of my kegerator.

Suggestions on what recipe to brew?

No stouts or porters please. I just made a stout, a porter, weizen, and an IPA. So i'm looking for something a little different then those. Im just very indecisive and would like some suggestions.

Please post me some recipes!!


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Old 04-29-2007, 07:10 AM   #2
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Cherry puree would be pretty good in a Hefeweizen, but you'd need a different extract.

Or, you could get some honey, meads are just about my favourite.

Maybe, a light ale, with about half of that can of puree. You'd need a pound or so of some light crystal malt, because, in my opinion, fruit isn't good without some residual sweetness. (You could also try lactose or an artificial sweetner, too.)

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Old 04-30-2007, 03:49 AM   #3
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Default Barleywine

How about a cherry barleywine, like the one in Radical Brewing. Just brewed another barleywine, and one from the book no less - not the cherry one though. So they're on my mind.
My plan is brewing a cherry porter now, so when the cherries come in 2 months from now it will have been in the secondary a good while, then I'll add the cherries. Hopefully it will benefit from the time, I like fresh fruit - I make my own puree. Not knocking it though.
BTW If you want the recipe I'll post it, but barleywines aren't everyones cuppa' so I'll wait
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Old 04-30-2007, 07:03 AM   #4
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Sounds good! Post up brotha. I was thinking maybe a belgian or something also. Has anybody ever added fruit to a belgian trippel? I have candy sugar in the cupboard and 2 packets of Safale S-33 that need to be used up too.
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Old 04-30-2007, 07:03 AM   #5
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Sounds good! Post up brotha. I was thinking maybe a belgian or something also. Has anybody ever added fruit to a belgian trippel? I have candy sugar in the cupboard and 2 packets of Safale S-33 that need to be used up too.
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Old 04-30-2007, 07:03 AM   #6
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oops multiple post
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Old 04-30-2007, 03:24 PM   #7
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There's always mead!
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Old 04-30-2007, 03:57 PM   #8
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You could try one of these:

Quelque Chose by Unibroue
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Old 04-30-2007, 08:58 PM   #9
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Default Master Cherry Barleywine

14# Maris Otter
2# Aromatic Malt
.25# Carafa Malt
2# Barbados or o/semi-refined sugar

2oz Northdown Hops 90min
2oz East Kent Goldings EOB

Mash @ 153F for 60min
Into secondary add 8# sour cherries and 4# sweet dark cherries that have been frozen then thawed. Leave in for 2-8weeks or longer.

Yield:5gallons
OG: 1.095
ABV: 8.4-9.5%
IBU: 43
Yeast: Alcohol-tolerant english ale

That's it, again I have not made this so I can't vouch for it, but it sounds great. I have used a blend of cherries like this with good results, but puree should be fine/similar.

P.S. I was going to add fruit to half of the Belgian Tripel I have in the primary now but after tasting/checking it today it is tooooo good to split up. Which isn't to say you shouldn't - I was going to but will wait till next time.
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Old 05-01-2007, 04:48 AM   #10
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thanks LandHoney, I might just have to use this recipe!


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