Dubbel Trubbel
5.25gal
Gravity Before Boil: 1.044 SG (11.2 Brix)
Original Gravity: 1.072 SG (18.2 Brix)
Final Gravity: 1.008 SG (8.7 Brix)
6lb 0oz of Belgian Pale Malt
3lb 0oz of German Munich Malt
1lb 0oz of US Caramel 80L Malt
8.00 oz of US Aromatic Malt
1.25 oz of German Perle (All Of Boil-60min) (Original recipe called for Northern Brewer)
Towards the end of the boil add the following fermentable ingredients (stirring to avoid scorching).
2lb 0oz of Sugar - Turbinado (Original recipe called for Piloncillo or other partially refined sugar)
1 teaspoon of Ceylon (True cinnamon) I used regular cinnamon (end of boil)
1 drop of almond extract. (end of boil)
White Labs WLP530-Abbey Ale
I let this ferment for three weeks. I started off at the lower end of the yeasts range and slowly ramped the temp up to the upper part of the range over the first few days of fermentation.
After the three weeks I racked it onto 6lbs (3 tart, 3 sweet) of cherries.
And let this sit for a month. (The original recipe called for a minimum of 1lb of cherries per gallon, but suggested that 2lbs per gallon was better.)
I will let it age for another couple months in the keg.