b_thomas
Well-Known Member
- Joined
- 4/2/08
- Messages
- 202
- Reaction score
- 0
Have been tinkering with this recipe for a while now. It's pretty much a knock off bastardisation of the Golden Strong Ale from the Brewing Classic Styles and Papazian's Cherries in the Snow but with both some freshly frozen sweet cherries and a couple of jars of Turkish Morello cherries and a touch of Munich malt.
First concern is that this will be a pretty strong beer and I'd like to incrementally feed the yeast rather than dump and leave to ferment. The other is the steep temperature ramp up 18-28c in a week, apparently it's the way to "dry out" such a high OG beer, which I want, but turning of the heating on Day 7 may cause the yeast to go sleep which I don't want given I have more fermenting for them to do in the secondary. I have the hardware to do this but scratching my head over these two problems.
Recipe for an 8L batch of wort with timings of when I *think* I feeding time should be and at what temps.
1.5kg of Dry Light Malt - Initial Wort 18c
0.15kg of Munich Malt - Initial Wort 18c
0.50kg of Dextrose - Day 2 20c
20gm of Saaz (18IBUs)
1.2L of Morello Cherries - Day 3 22c, ramp to 28c by Day 6 leave for a day then let drop to 20c in 1c daily stages
0.5L of Frozen Sweet Cherries - Day 14 rack to secondary and add frozen cherries sit at 20c for 7 days before lagering for 3 weeks at 3-4c
11.5gm of T-58 Yeast
OG 1.093
If anyone can see anything glaringly wrong with what I've got listed or have some suggestions let me know.
First concern is that this will be a pretty strong beer and I'd like to incrementally feed the yeast rather than dump and leave to ferment. The other is the steep temperature ramp up 18-28c in a week, apparently it's the way to "dry out" such a high OG beer, which I want, but turning of the heating on Day 7 may cause the yeast to go sleep which I don't want given I have more fermenting for them to do in the secondary. I have the hardware to do this but scratching my head over these two problems.
Recipe for an 8L batch of wort with timings of when I *think* I feeding time should be and at what temps.
1.5kg of Dry Light Malt - Initial Wort 18c
0.15kg of Munich Malt - Initial Wort 18c
0.50kg of Dextrose - Day 2 20c
20gm of Saaz (18IBUs)
1.2L of Morello Cherries - Day 3 22c, ramp to 28c by Day 6 leave for a day then let drop to 20c in 1c daily stages
0.5L of Frozen Sweet Cherries - Day 14 rack to secondary and add frozen cherries sit at 20c for 7 days before lagering for 3 weeks at 3-4c
11.5gm of T-58 Yeast
OG 1.093
If anyone can see anything glaringly wrong with what I've got listed or have some suggestions let me know.