Even More Subite

The name comes from the Belgian brewery Mort Subite, which makes a fine Kriek. This beer is an Oud Bruin with cherries. It is Even More Subite!

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	Even More Subite		Style:	Fruited Old Ale
Type:	All grain		Size:	24. liters
Color:	39 HCU (~18 SRM)		Bitterness:	31 IBU
OG:	1.081		FG:	1.015
Alcohol:	8.5% v/v (6.7% w/w)
Water:	Soft water, no treatment.
Grain:	4 lb. British pale 4 lb. German Munich 1 lb. American crystal 60L 1 lb. German Wheat malt 1 lb. Quaker Oats 1.3 oz. British black patent 1 oz. British chocolate 1.3 oz. American Roasted barley
Mash:	80% efficiency
	130°F for 30 minutes, 151°F for 2 hour.
Boil:	60 minutes	SG 1.078	25 liters
	1 lb. Light dry malt extract 1 lb. Honey 2.94 lb. Leland Tart Cherry Juice Concentrate (in secondary, not in boil) 3 lb. Cherries (in secondary, not in boil)
	No additional ingriedients in boil.
Hops:	14.g Kent Goldings (5% AA, 60 min.) 14g Fuggles (4.% AA, 60 min.) 14g Kent Goldings (5% AA, 45 min.) 14g Fuggles (4.% AA, 45 min.) 14g Fuggles (4.% AA, 30 min.) 10g Willamette (4.6% AA, 30 min.) 14g Fuggles (4.% AA, 15 min.) 10g Willamette (4.6% AA, 15 min.) 8g Willamette (aroma)
Yeast:	WLP007 English Dry Ale Yeast, 1-liter starter. The White labs web site says: Clean, highly flocculent, highly attenuative, well suited for high gravity ales. 80% attenuation will be reached even with 10% ABV beers. Optimum fermentation temperature: 65-70°F.
Log:	Started Dec 26, 2006. Bottled May 25, 2007. Primary fermentation at 67°F. To secondary was added 1 liter of Leland Tart Cherry Juice Concentrate (68 Brix) & 3 pounds de-stemmed cherries. I do not know the exact SG added by these ingredients, but calculation and the quantities above represent my best guess. Fermentation restarts after this addition and is maintanined at room temperature. At bottling I added a 4 fl oz bottle of "Brewmaster cherry natural fruit flavor".
Carbonation:	1/2 cup of cane sugar.

Recipe posted 05/29/07.