2/19/13: Made starter (3 oz light DME, 1/4 t yeast nutrient and 1 qt. water) with the Belgian Ale 1214 yeast.
2/20/13: Brew day. OG 1.058.
3/7/13: Transferred to the secondary and added: 1/2# pitted dark sweet cherries (frozen), 1/2# raspberries (frozen), about 30 ounces (I drank some of the 32-ounce bottle) of Eden 100% Organic Montmorency Tart Cherry Juice, and topped it off with Brettanomyces Lambicus (Wyeast 5526).
6/11/14: Bottled with 2 Prime Dose capsules per 12-oz. bottle.
FG: 1.012
Fermentables
23% - Munich - UK
3
37
10
Mash
15% - Vienna - US
2
36
4
Mash
8% - Acid Malt
1
27
3
Mash
4% - Special B
0.5
30
180
Mash
4% - Caramel/Crystal 40 - US
0.5
35
40
Mash
31% - Belgian Pale Malt
4
0
0
Mash
15% - Wheat Malt
2
32
1
Mash
Hops
Perle
1
Pellet
Boil
75 min(s)
8.3
42.1
Yeast
Wyeast Belgian Ale 1214
74%
Wyeast Brettan. Lambicus 5526
60%
Other Stuff
Cherries
4
each
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
I don't know if I have the patience to wait a year for a beer to age, but I'd be interested to see how it turns out. I once let a batch of homebrew age for a year, but that's because it wasn't very good and I didn't want to drink it.
2/15/2013 10:31:33 AM
No patience needed. Just brew many batches of beer, back to back, and you'll quickly forget about the one aging in your basement.
2/18/2013 9:29:04 PM
I'm intrigued by the cherries. Do you use fresh cherries or the kind of cherries that come from a can that you'd use on a cherry cheesecake?
2/18/2013 9:47:36 PM
Haven't decided on the cherries yet -- the variety or when to add them. Cherry harvest around here is sometime between June and August, so I may just wait until then. Or I might go with frozen cherries, which are actually good for brewing because the freezing breaks the skins open, plus they are fairly clean and their pits have been removed. Leaving the pits in sometimes contributes a nutty, woody flavor, and I'm not sure if I want that in this beer (I'm not using any oak, either).
2/19/2013 1:17:10 PM
Make sure you use Tart Cherries, Sweet cherries will not leave that cherry flavor you want. I use Montgomery Cherry Concentrate, you can find it in the health/organic section of most grocery stores. A little goes a long way.
2/25/2013 7:17:33 PM
Thanks for the advice, Half-Hearter-Brewer. I was contemplating using a few bags of pitted, frozen, "dark sweet cherries" I found at the grocery store (bing, van & skeena varieties), but now you have me thinking otherwise. I'm after as much tartness and sourness as possible.
2/26/2013 9:21:16 AM
No problem. I have made a kriek several times, and the Tart cherries are the most authentic. Sweet cherries will mostly just ferment out and leave you with very little flavor or tartness.
2/26/2013 4:03:04 PM
Has anyone ever used fresh tart cherries from the orchard? If so, how many in a 5 gallon batch?
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https://brewgr.com/Media/img/r/b5/b55e227b-58b2-4531-9659-a0306ea63354_d.jpg
https://brewgr.com/Media/img/r/b5/b55e227b-58b2-4531-9659-a0306ea63354_t.jpg
I don't know if I have the patience to wait a year for a beer to age, but I'd be interested to see how it turns out. I once let a batch of homebrew age for a year, but that's because it wasn't very good and I didn't want to drink it.
2/15/2013 10:31:33 AMNo patience needed. Just brew many batches of beer, back to back, and you'll quickly forget about the one aging in your basement.
2/18/2013 9:29:04 PMI'm intrigued by the cherries. Do you use fresh cherries or the kind of cherries that come from a can that you'd use on a cherry cheesecake?
2/18/2013 9:47:36 PMHaven't decided on the cherries yet -- the variety or when to add them. Cherry harvest around here is sometime between June and August, so I may just wait until then. Or I might go with frozen cherries, which are actually good for brewing because the freezing breaks the skins open, plus they are fairly clean and their pits have been removed. Leaving the pits in sometimes contributes a nutty, woody flavor, and I'm not sure if I want that in this beer (I'm not using any oak, either).
2/19/2013 1:17:10 PMMake sure you use Tart Cherries, Sweet cherries will not leave that cherry flavor you want. I use Montgomery Cherry Concentrate, you can find it in the health/organic section of most grocery stores. A little goes a long way.
2/25/2013 7:17:33 PMThanks for the advice, Half-Hearter-Brewer. I was contemplating using a few bags of pitted, frozen, "dark sweet cherries" I found at the grocery store (bing, van & skeena varieties), but now you have me thinking otherwise. I'm after as much tartness and sourness as possible.
2/26/2013 9:21:16 AMNo problem. I have made a kriek several times, and the Tart cherries are the most authentic. Sweet cherries will mostly just ferment out and leave you with very little flavor or tartness.
2/26/2013 4:03:04 PMHas anyone ever used fresh tart cherries from the orchard? If so, how many in a 5 gallon batch?
7/23/2017 4:04:52 AM