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Cherry Kinsman

Brewer: Fab Email: fabricio723@yahoo.com
Beer: Cherry Kinsman Style: Belgian Fruit Lambic
Type: Extract w/grain Size: 10 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 18 IBU
OG: 1.069 FG: 1.010
Alcohol: 7.6% v/v (5.9% w/w)
Grain: 2.35 lb. Dextrine malt (Cara-Pils)
Steep: Steep for 20-30 minutes at 155°F
Boil: 60 minutes SG 1.057 12 gallons
14 lb. Light malt extract
2 lb. Cane sugar
1 lb. Belgian candi sugar
Add extract when boil reaches 195°F, after extract is added get rolling boil for 2-3 minutes before adding hops
Hops: 2 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
Yeast: Two types of yeast used:
Batch 1: Wyeast Belgian Strong Ale
The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Origin:
Flocculation: low
Attenuation: 74-78%
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: approximately 12-13% ABV

Batch 2: Giga Yeast Sour Cherry Funk
This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.
Recommended Temperature Range: 68 F to 80 F
Log: Brew Date: 3/05/16
Primary - 2-3 weeks
Secondary - Add 10Lbs of frozen tart cherries into each secondary and rack the primary on top. Let it sit for 8 weeks.
Carbonation: 2.6 volumes Keg: 13.4 psi @ 40°F
Tasting: TBD

Recipe posted 03/05/16.