Strong Scotch ale base. Mash all grains at 152 ?F (67 ?C) for 60 min. Mash out at 168 ?F (76 ?C) for 10 min. add maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 ?F (17–18 ?C). Dry spice in secondary for 2–3 weeks. 22 liter mash 8 liter sparge 13 fl. oz. (384 mL) maple syrup 1.5 lbs. (0.68 kg) dried cherries 12 AAU US Northern Brewer hops (60 mins) (1 oz./28 g of 12% alpha acids) ...
A simple 50% base malt and 50% wheat sour ale made with Lallemand Philly Sour, Azacca hops at flameout/whirlpool and pureed frozen mixed berries in secondary.