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Cherry Beer
admin
10-12-2004
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| Ingredients:
7 # pale six-row malt
1 1/2 # Munich malt
1/2 # wheat malt
10 # pitted sour cherries
1 teaspoon gypsum
1 teaspoon Irish moss
1 oz. Bullion hops (60 minutes)
1/2 oz. Tettnanger hops (60 minutes)
1/2 oz. Willamette hops (3 minutes)
1 pkg Edme ale yeast
Procedure:
Mash in grains at 157 degrees F for 2 hours in 3 gallons of water
with gypsum. Sparge with 6 gallons of water at 175 degrees F. Add
Irish moss and boiling hops and boil for 60 minutes. Add finishing
hops last 3 minutes of boil. Place two gallons of boiled wort with
macerated cherries and hold at 170 degrees F for 30 minutes. Cool
wort and rack to primary fermenter. Pitch yeast when cooled below 80
degrees F.
Primary Fermentation: 6 days skim cherry debris and ferment for 2
more days.
Secondary Fermentation: 1 month conditioning
Add 3/4 cup corn sugar at bottling if bottling
Age: at least 8 weeks
Original specific gravity: 1.050
Final specific gravity: 1.004
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