Clone Of Bad Santa Holiday Ale Brew Session

Had to split this into two mash outs due to the size of the grains and my mash tun size. It smelled quite good during the boil. Going to let primary ferment for 2 weeks, then transfer to secondary. My basement is about 63°F which is a bit cool, but with the added heat of fermentation the temperature was up around 70°. For the cherries, I put them through the food processor after pitting and added them as the wort was cooling from the boil. In retrospect I probably should have put them in a bag, because the bits of cherries made it very hard to transfer the wort to the primary, while still trying to filter out the bits of cherries. (First time trying to use fruit) Actual transfer to secondary after 10 days on 12/2/2015. Specific Gravity: 1.061 Calculate to add 6.6 oz dextrose (priming sugar) to batch.