Dirty Cherry

I love cherrys, and I also love Sarnac Black Forest beer... I
thought I'd whip up a recipe to give the Black Forest a cherry
finish.

Brewer:	BigJohn		Email:	bigjohns@mindspring.com
Beer:	Dirty Cherry		Style:	Schwarzbier
Type:	Extract w/grain		Size:	2.5 gallons
Color:	57 HCU (~24 SRM)		Bitterness:	22 IBU
OG:	1.043		FG:	1.014
Alcohol:	3.8% v/v (2.9% w/w)
Grain:	3 oz. Dextrine malt (Cara-Pils) 3 oz. British chocolate 2 oz. Roasted barley
Steep:	Add grains crushed to a muslin HOPS sack. Place in about 1 GAL water in a medium sauce pan and bring water to about 160°f. Hold at temp for 15-20 minutes. Remove grains sack and place in into a sanitized strainer over your brewpot, and slowly pour the steeping water through the grains into the brewpot. Using a ladle or other spoon press gently to get the liquid out.
Boil:	60 minutes	SG 1.108	1.0 gallons
	4 oz. Brown sugar 1 lb. Dark dry malt extract 1 lb. Amber dry malt extract
	Add HOPS in HOPS BAGS unless you're a fan of hops trub - this recipe calculated for HOPS PELLETS in bags. When you turn off the heat add 8oz crushed frozen cherries to wort and cover your pot. Move pot carfully to a cold water bath - Cool to 85°-90° f. Add to primary and top off to 2.5gal with cold water. Close fermenter and shake the heck out of it to airate.
Hops:	.5 oz. Northern Brewer (8.8% AA, 60 min.) .25 oz. Fuggles (5% AA, 30 min.)
Yeast:	Rehydrate yeast last 15 minutes of boil in 100° f water. I use Danstar Nottingham DRY yeast. After Airating the WORT stir this rehydrated YEAST to suspend all the cells, then PITCH!
Log:	Primary Fermentation - 7 days - 75° f Secondary Fermentation - place 1lb previously frozen cherries into a medium sauce pan and just cover with water. Heat cherries to 150° and hold for 10 minutes. Cover and cool. Add to secondary and rack beer. You'll get some additional fermentation here. Hold in cool place over cherries for 10-14days, make certain that fermentation is completely finished.
Carbonation:	2.5 volumes	Corn Sugar: 2.79 oz. for 2.5 gallons @ 78°F
	Boil 1 cup water. Remove from heat and stir in the priming sugar. Start syphoning the beer into the bottling bucket and when you have about half of it there add the priming mix. When you've completed racking, stir to ensure mix of the priming solution. Use the CARBONATOR to calculate your carbonation based on the temperature of your finished beer.

Recipe posted 07/16/98.