Loysenian Cherry Kriek
I know this probably isn't a good beer for a beginner like myself, but I've become very interested in "wild" flavors and the like. Previously I've made 5 gallon batches from kits. The recipe I bought ingredients for is from Papazian's New Complete Joy of Homebrewing.
I'm wondering what I can do to maximize chances of success and what potential problems to plan for. Here are the ingredients:
6 lbs LME syrup
1/2 lb crushed pale malted barley
1/4 lb crystal malt
1/2 oz old stale hops (I asked the guy at the store and got some that were a little aged. thinking i'll put the pellets in the oven on low for a few hrs).
10-12 lbs sour cherries (i don't have these, but have blueberries, strawberries and mulberries in the freezer. he says you can substitute other fruits)
Brett. Brux. culture
brett. lamb. culture
3/4 c. corn sugar.
The first step is to boil the crystal malt and dissolve the LME. Next, pour into a pail, add crushed malted barley and put a sheet of tin foil on the surface in contact with the wort. Fit the lid and then wrap the whole thing in sleeping bags to get up the temp. 24 hours later is should b pretty sour.
Now add the hops and boil for an hour. Sparge, and transfer to a fermenter with cold water, yielding 4 gallons total volume. Add yeasts and cultures after it cools.
After a couple weeks, siphon onto cherries (or fruit mix, in my case) that have been pasteurized in a gallon of water. Add them to the secondary fermenter. After a month, siphon to a third vessel. Bottle it when you feel like it, then age well.
Thanks very much for reading over this. I really want this to succeed, so any advice or admonishment is much appreciated. Again, I am fairly new and am possibly biting off more than I can chew with this one, but hopefully it will be fun and I won't end up wasting $70 worth of ingredients!