My second version of this fantastic Belgian cherry beer.
Clean and freeze fresh cherries before use or just buy frozen ones. Defrost before adding to fermenter.
The Monin cherry syrup really gives this beer a great flavour.
Fermentables
57% - Chateau Pilsen 2RS
2.8
36
2
Mash
4% - Acidulated Malt
0.175
30
2
Mash
3% - Candi Sugar, Amber
0.15
36
80
Late
3% - Carapils/Carafoam
0.13
37
3
Mash
1% - CaraHell
0.035
35
13
Mash
18% - Cherry Regular (Fruit)
0.89
5
15
Late
10% - Cherry Sweet (Fruit)
0.5
6
0
Late
4% - Cherry Syrup Monin
0.2
35
15
Late
Hops
Styrian Goldings
32
Pellet
Boil
60 min(s)
1.7
9.4
Styrian Goldings
32
Pellet
Boil
20 min(s)
1.7
5.7
Saaz
15
Pellet
Boil
5 min(s)
2.8
1.4
Saaz
15
Pellet
Boil
5 min(s)
4.1
2.1
Yeast
Belgian Tripel
82%
Other Stuff
Irish Moss
1
g
Boil
Yeast Nutrient
2
g
Boil
Mash Steps
Protein Rest
Direct Heat
50
15 min
Beta-Glucan Rest
Direct Heat
64
45 min
Alpha Amylase
Direct Heat
72
20 min
Mash-Out
Direct Heat
78
5 min
Special Instructions
1.Add cherries and syrup after about 3 days or when SG is between 1.020 - 1.030
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