I don't want that cough syrup taste that Sam Adams has to it. I have the grain on hand. Any suggestions on how to improve the recipe. Also tips on infusing the fruit for a sure cherry taste. I feel bittering is all that is needed. Any help will be very much appreciated.
1 hour boil,
10 gallon batch:
10 lbs pale 6 row
10 pounds wheat
1 pound crystal malt
2 oz bittering (Tettnager) in at first boil
16 oz. Clover honey 15 minutes before end of boil
15 lbs fresh, pitted, frozen, pureed, sauteed at 170 degrees cherries (introduced after filtered wort goes into primary)
4 small bottles of Maraschino Cherries (pureed, with syrup) going into secondary (I don't have one handy, I think they would be 8 oz. each). I figure these are sterile and will not give the cough syrup taste.
1 hour boil,
10 gallon batch:
10 lbs pale 6 row
10 pounds wheat
1 pound crystal malt
2 oz bittering (Tettnager) in at first boil
16 oz. Clover honey 15 minutes before end of boil
15 lbs fresh, pitted, frozen, pureed, sauteed at 170 degrees cherries (introduced after filtered wort goes into primary)
4 small bottles of Maraschino Cherries (pureed, with syrup) going into secondary (I don't have one handy, I think they would be 8 oz. each). I figure these are sterile and will not give the cough syrup taste.