Sour Cherry Ale

From Beer Baron Homebrew Wiki

Contents 1 Summary 2 Brew Info. 3 Ingredients 4 Instructions 4.1 Pre Boil Instructions 4.2 Wort Boil Instructions 4.3 Fermentation Instructions 4.4 Bottle Conditioning Instructions 5 Notes 6 Brew History 6.1 Brewed on 01/22/2011 6.1.1 Brew Specific Notes 6.1.2 Brew Specific Stats.

Summary

Based on the original Honey Pale Ale, this beer attempts to mimic an old fashioned. The natural sweetness of honey are contrasted to the sour punch from the cherries. Additionally, we get the traditional bitterness from the hops, augmented by orange bitters.

Brew Info.

Type

Extract Bew

Volume

Boil Volume: 2 Gal

Final Volume: 5 Gal

Alcohol Content

Est. Boil Specific Gravity: 1.056

Est. Final Specific Gravity: 1.008 (1 mo)

Est. Alcohol: 7.46% (1mo)

Description

Color: TBD

Bitterness: TBD

Ingredients

Sugars

0.5 lb Light Dry Extract

4.0 lb Ultralight Malt Extract

0.5 lb Honey Malt (Crushed Grain)

2.0 lb Buckwheat Honey

Fruit

2.0 qt Sour Cheery Juice

2 Whole Oranges

Hops and Yeast

1 oz. Cascade hops

1 tsp Irish Moss

1 vial California Ale (White Labs) (Wet)

Instructions

Pre Boil Instructions

Steep Crushed grains into 2.0 gal at 155F for 30 mins

Add remaining malts and bring to boil

Wort Boil Instructions

60 min: Add 0.5 oz of Cascade Hops

30 min: Add Sour Cherry Juice

30 min: Add 2 Whole Oranges

15 min: Add Honey

15 min: Add Irish Moss

1 min: Add 0.5 oz of Cascade Hops

1 min: Add Almond Extract

Fermentation Instructions

Primary

Length: About 1 to 2 Weeks or until bubbler slows to about 1 minute between bubbles.

Strain Wort into Primary Fermentor

Add Yeast

Secondary

Length 3 Weeks

Transfer into Secondary Fermentor, avoid trub.

Bottle Conditioning Instructions

Length: 16 Weeks at least

Dissolve Priming Sugar into 4 Cups of Boiling Water

Bottle in 22 oz Containers

(Optional) Add a cherry to each bottle before you cap it.

Notes

• Beer should be able to be consumed within 2 to 3 weeks of bottling, but allowing 16 to 24 weeks enhances the quality significantly
• Fermenting should happen between 65F and 75F

Brew History

Brewed on 01/22/2011

Location: Prof. Eric Rice's farm.

Brew Specific Notes

• Used hardwater from the farm instead of the filtered Baltimore City water used before. This made for a more intriguing taste.
• Bottled ONLY in 22oz. containers.

Brew Specific Stats.

Code	Primary	Secondary	Bottled	Inital Gravity	Final Gravity	Alcohol
SC1	01/22/2011	02/01/2011	02/11/2011	1.035	N/A	N/A