So I'm feeling adventurous and I'm making my own simple cherry amber ale recipe.
Here is the recipe:
7 lbs of amber malt extract (syrup)
1 lb 60L crystal malts (crushed)
5 oz of clear candi sugar (to bring abv up a little)
1.5 oz Chinook hops (20 min.)
0.5 oz Chinook hops (5 min.)
Wyeast American Ale 1056
Then I plan on adding 23 oz. of cherry pie filling (w/o corn syrup) to my secondary.
Any suggestions or modifications I can do? Also I'm wondering if I should add the cherry filling to my primary or my secondary.
Here is the recipe:
7 lbs of amber malt extract (syrup)
1 lb 60L crystal malts (crushed)
5 oz of clear candi sugar (to bring abv up a little)
1.5 oz Chinook hops (20 min.)
0.5 oz Chinook hops (5 min.)
Wyeast American Ale 1056
Then I plan on adding 23 oz. of cherry pie filling (w/o corn syrup) to my secondary.
Any suggestions or modifications I can do? Also I'm wondering if I should add the cherry filling to my primary or my secondary.