fellbrew
Active Member
SWMBO asks for a Cherry beer. I have not made a fruit beer before (I am not all that crazy about them to be honest), but I thought I would try to pull one together for her. Here is what I came up with for a 5 gallon batch, let me know what you think...
9 lbs American 2-Row Pale malt
1.5 lbs Munich malt
1 lb Wheat malt
0.75 oz Northern Brewer - Whole leaf, 10.8% (60 min)
0.5 oz Willamette - Whole leaf, 5.6% (20 min)
0.5 oz Willamette - Whole leaf, 5.6% (10 min)
WLP002 English Ale Yeast
Planning on mashing around 152 for 60 min, collect 6.5 gal. wort.
I found a recipe calling for 10 lbs of crushed fresh tart cherries. Unfortunately, they are out of season, but I did find canned Oregon Fruits Red tart Cherries (only ingredients are cherries and water, no sugar or preservatives) so I thought I would use these. I cleaned out the store with 6 cans, and was planning on putting all of them in the primary, but I am not fully confident on the quantity.
Oh, I also got pectic enzyme because I read about it. I usually don't like using any additives, but thought it might be necessary here.
Calculated stats assume my typical 70% BHE and 72% AA for the yeast. I didn't factor in any additional sugar from the cherries...
OG: 1.058
FG: 1.016
IBU: 39
That probably seems like a high IBU number, but I was thinking I will need something to balance the sweetness of the cherries (although the cans do say they are tart cherries).
Let me know what you think. I also have Chinook and US Goldings in the freezer that are options in this brew.
Thanks!
9 lbs American 2-Row Pale malt
1.5 lbs Munich malt
1 lb Wheat malt
0.75 oz Northern Brewer - Whole leaf, 10.8% (60 min)
0.5 oz Willamette - Whole leaf, 5.6% (20 min)
0.5 oz Willamette - Whole leaf, 5.6% (10 min)
WLP002 English Ale Yeast
Planning on mashing around 152 for 60 min, collect 6.5 gal. wort.
I found a recipe calling for 10 lbs of crushed fresh tart cherries. Unfortunately, they are out of season, but I did find canned Oregon Fruits Red tart Cherries (only ingredients are cherries and water, no sugar or preservatives) so I thought I would use these. I cleaned out the store with 6 cans, and was planning on putting all of them in the primary, but I am not fully confident on the quantity.
Oh, I also got pectic enzyme because I read about it. I usually don't like using any additives, but thought it might be necessary here.
Calculated stats assume my typical 70% BHE and 72% AA for the yeast. I didn't factor in any additional sugar from the cherries...
OG: 1.058
FG: 1.016
IBU: 39
That probably seems like a high IBU number, but I was thinking I will need something to balance the sweetness of the cherries (although the cans do say they are tart cherries).
Let me know what you think. I also have Chinook and US Goldings in the freezer that are options in this brew.
Thanks!