I kegged my Cherry Belgian Dubbel about a week ago which was a 5 gallon batch with 6lbs of cherry puree. The cherry flavor is somewhat noticeable, but next time I will definitely add 3 more pounds of puree. All in all, a very enjoyable beer. If you read
Designing Great Beers, the fruit beer section specifically states that cherries are often added in higher quantities than most other fruits. Also, the recipe below says secondary, but in reality I just dumped the puree into the primary. Turned out just fine...
Cherry Belgian Dubbel
Style: Belgian Dubbel OG: 1.066
Type: All Grain FG: 1.016
Rating: 0.0 ABV: 6.55 %
Calories: 215 IBU's: 28.16
Efficiency: 70 % Boil Size: 6.01 Gal
Color: 12.2 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Name Days / Temp
Primary 5 days @ 68.0°F
Secondary 6 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
7.00 lbs 59.57 % Weyermann Pilsner 60 mins 1.038
2.50 lbs 21.28 % Weyermann Vienna Malt 60 mins 1.038
0.75 lbs 6.38 % Dingemans Aromatic 60 mins 1.037
0.50 lbs 4.26 % Dingemans Special B 60 mins 1.030
1.00 lbs 8.51 % Corn Sugar (Dextrose) 10 mins 1.046
Hops
Amount IBU's Name Time AA %
1.00 ozs 14.91 Tettnang 60 mins 4.50
1.00 ozs 13.25 Saaz 60 mins 4.00
Yeasts
Amount Name Laboratory / ID
1.0 pkg Belgian Strong Ale Wyeast Labs 1388
Additions
Amount Name Time Stage
0.50 tsp Yeast Nutrient 15 mins Boil
0.25 tsp Irish Moss 15 mins Boil
6.00 lbs Cherry Puree 06 days Secondary
Mash Profile (disregard the volumes and temps [iBrewMaster is a PITA] I use
http://www.brewersfriend.com/mash/ to calculate mash schedule. Started with 0.75 qts per pound for protein rest)
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Medium Body Infusion In 30 min @ 126.0°F
Add 13.44 qt ( 1.25 qt/lb ) water @ 137.1°F
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Medium Body Infusion In 40 min @ 146.0°F
Add 4.72 qt water @ 212.0°F
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Medium Body Infusion In 25 min @ 156.0°F
Add 3.63 qt water @ 212.0°F
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