bigbeergeek
Well-Known Member
Edit: I found a mead thread where some discussion of using cherry juice concentrate in wheat ale is thrown around. I'm gonna go with 64 oz for 10 gallons unless someone advises I should go with more or less.
I'm going to brew up a spiced cherry stout for Christmas. I've got a great base stout recipe, and I've decided on dosing my spices via spice infused bourbon. I've decided the most economical way to add (real) cherries to the brew is with 100% pure, preservative free cherry juice concentrate.
The only reference I was able to find on the use of cherry juice concentrate in stout was from a BYO recipe from 2008. They added 1 qt of concentrate at flameout and a pint more in the secondary, totaling 54 oz in this unusual regimen. Article is here:
http://***********/stories/recipeindex/article/recipes/114-stout/1805-hannahs-cherry-stout
The only review on this recipe that I could find is a somewhat muddled description on Brew Board. It seems the cherry flavor was muted at best.
My plan is to add my full volume of cherry concentrate in secondary -- adding pasteurized juice at flameout doesn't make sense to me.
My question is: has anyone on here used cherry juice concentrate in a beer before? How much did you add? Right now I'm leaning toward 32 oz per 5 gallons. I don't want the beer to be overwhelmingly cherry flavored. I want a beer that is a great stout first with flavors of cherries and spice in the background. Thanks all.
I'm going to brew up a spiced cherry stout for Christmas. I've got a great base stout recipe, and I've decided on dosing my spices via spice infused bourbon. I've decided the most economical way to add (real) cherries to the brew is with 100% pure, preservative free cherry juice concentrate.
The only reference I was able to find on the use of cherry juice concentrate in stout was from a BYO recipe from 2008. They added 1 qt of concentrate at flameout and a pint more in the secondary, totaling 54 oz in this unusual regimen. Article is here:
http://***********/stories/recipeindex/article/recipes/114-stout/1805-hannahs-cherry-stout
The only review on this recipe that I could find is a somewhat muddled description on Brew Board. It seems the cherry flavor was muted at best.
My plan is to add my full volume of cherry concentrate in secondary -- adding pasteurized juice at flameout doesn't make sense to me.
My question is: has anyone on here used cherry juice concentrate in a beer before? How much did you add? Right now I'm leaning toward 32 oz per 5 gallons. I don't want the beer to be overwhelmingly cherry flavored. I want a beer that is a great stout first with flavors of cherries and spice in the background. Thanks all.