|
|
|
Cherry Ale97.08.16 Ingredients for 20 litres
Unfortunately we didn't keep many details on this beer. The mash would have been a standard single-infusion at 153F, since that's what we do almost every time. It was primary fermented in a carboy, then racked to a white bucket after 5 or 6 days, and the 5kg of sour pie cherries (10% table sugar) was added to the bucket. That was allowed to ferment for about another week, then it was racked into another carboy and left for 2 more weeks. Stupidly enough, I then goofed and accidentally put the spices destined for a Pumpkin Ale into this one. Although the spices were actually not bad, I really wouldn't recommend doing this. This makes an exceptionally good Kriek-Style beer which is as much of a wine as it is a beer. |
|
Unless otherwise specified, all material is copyright © 1995-2002 Bodensatz Brewing |