carbon111
Well-Known Member
I have some "normal" beers in the process of fermenting and conditioning right now so I thought I'd finally try something a little different with this batch, having just bought a new 6gal carboy.
I've come up with this recipe over the last week.
NOTE: I've edited the following recipe to reflect the actual ingredients used this evening.
"Cherry-treacle Porter":
5 gallons clean cold water in brewpot.
Grainsack in cold water:
.5 lb #60 Crystal
.25 lb Chocolate Malt
.25 lb Black Patent
-remove at 160 degrees
Boil
60 min:
5 lbs Amber DME
.5 lb brewer's brown sugar
1 lb dark treacle
1 tsp Gypsum
+
1.5 oz Cascade
15 min:
.5 oz Willamette
1 tsp Irish Moss
10 min:
2 sticks Ceylon Cinnamon - .5 oz broken into small pieces (not Cassia bark - real cinnamon is very mild)
1/4 oz Dried Orange Peel
0 min:
Cool with wort chiller to 70 degrees.
Pitch Nottingham Ale Yeast - 11 gram pack
Primary ferment.
Into the secondary fermenter (before the wort) goes 5 lbs of pureed sour cherries. (Oregon brand, canned)
Wait.
I've come up with this recipe over the last week.
NOTE: I've edited the following recipe to reflect the actual ingredients used this evening.
"Cherry-treacle Porter":
5 gallons clean cold water in brewpot.
Grainsack in cold water:
.5 lb #60 Crystal
.25 lb Chocolate Malt
.25 lb Black Patent
-remove at 160 degrees
Boil
60 min:
5 lbs Amber DME
.5 lb brewer's brown sugar
1 lb dark treacle
1 tsp Gypsum
+
1.5 oz Cascade
15 min:
.5 oz Willamette
1 tsp Irish Moss
10 min:
2 sticks Ceylon Cinnamon - .5 oz broken into small pieces (not Cassia bark - real cinnamon is very mild)
1/4 oz Dried Orange Peel
0 min:
Cool with wort chiller to 70 degrees.
Pitch Nottingham Ale Yeast - 11 gram pack
Primary ferment.
Into the secondary fermenter (before the wort) goes 5 lbs of pureed sour cherries. (Oregon brand, canned)
Wait.