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Cherry Kinsman (II)
| Brewer: | Fab | Email: | fabricio723@yahoo.com | |||||
| Beer: | Cherry Kinsman (II) | Style: | Belgian Fruit Lambic | |||||
| Type: | Extract w/grain | Size: | 15 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.069 | FG: | 1.010 | |||||
| Alcohol: | 7.6% v/v (6.0% w/w) | |||||||
| Grain: | 3.54 lb. Dextrine malt (Cara-Pils) | |||||||
| Steep: | Steep for 20-30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.086 | 12 gallons | |||||
| 21.1 lb. Light malt extract 3.01 lb. Cane sugar 1.51 lb. Belgian candi sugar |
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| Add extract when boil reaches 195°F, after extract is added get rolling boil for 2-3 minutes before adding hops | ||||||||
| Hops: | 4 oz. Cascade (6% AA, 60 min.) | |||||||
| Yeast: | Three 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 Batch 3: YEAST STRAIN: 3278 | Belgian Lambic Blend This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Origin: Flocculation: Variable Attenuation: 70-80% Temperature Range: 63-75° F (17-24° C) Alcohol Tolerance: approximately 11% ABV Styles: Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic |
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| Log: | Brew Date: 8/07/16 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. |
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| Carbonation: | 2.6 volumes | Keg: 13.4 psi @ 40°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 08/08/16.
