- the 2 lbs. of Montmorency tart cherries were steeped in 2 quarts of wort till being strained and wort added back to the kettle
after flame out.( there was 616g of sugar in the cherries )
- the honey was clover honey and was added after flame out. (there was 374g of sugar in the honey)
- the ginger and 4 broken cinnamon sticks were placed in a muslin bag and added @ 15 min. remaining in the boil.
- the maple syrup and vanilla extract were also added at 15 min.
- forgot to add honey before gravity reading and yeast pitch. Opened fermenter and added honey. Adjusted original gravity should be about 1.070.
Fermentables
48% - 2-Row - US
7
37
2
Mash
3% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
28% - Munich - Light 10L - US
4
35
10
Mash
7% - Honey - US
1
35
1
Late
3% - Maple Syrup - US
0.5
30
35
Late
3% - Pale Chocolate - UK
0.5
32
225
Mash
7% - Red Wheat - US
1
38
3
Mash
Hops
Northern Brewer
2
Pellet
FirstWort
60 min(s)
6.3
37.2
Yeast
Fermentis Safale S-04
75%
Other Stuff
Ginger
2
oz
Boil
Cinnamon
0.8
oz
Boil
Vanilla Extract
1
tbsp
Boil
dried cherries
2
lb
FlameOut
Mash Steps
No mash steps in this recipe
Special Instructions
1.steep cherries in 2qt. wort. strain and return wort to kettle after flame out. w/ honey
2.add vanilla extract and maple syrup @ 15min.
3.bag 3 cinnamon sticks and ginger and add @ 15min.
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