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.