2016 Advent - December 26th Sour Cherry Berliner

[mthibodeau]

Here is the recipe for Jeff and my exchange beer, its based off Jimmy's Berliner Weisse Recipe from last year (for a 6gal batch)

4lb 8oz Pilsner Malt
3lb 4oz wheat malt
3.5oz acid malt

mashed at 150 for 60 mins and batch sparged

drain to kettle, bring to a boil to kill any bugs, and cool to 120f
Pitch vial of Lacto Brevis (WLP-672) and hold at 120 for 72 hours (I covered the top of the pot with saran wrap and put the lid on)

15min boil

@10 min 1/4 tsp irish moss
@10 min 0.75 oz East Kent Golding Hops

OG was 1.033 @5.68gal

Chill and pitch US-05, and clarity ferm

After a week in primary I racked onto 6.75 lb of cherries. Since they were picked in a neighbours yard we quickly brought the cherries above 180 for a few minutes to kill anything on them and then added the cherries and the 2L of water they were heated in to the secondary. Since I'm diluting the beer with the 2l of water, but adding in some extra sugars I'm just leaving the OG at 1.033, its close enough.

Leave beer on cherries for 2 weeks then bottle

F.G. = 1.006
ABV = 3.5%

[jacinthebox]

Sounds good

[Halifax_Jeff]

Bottled this up tonight with Marc. It looks and tastes great. Looking forward to sharing it with everyone!

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[LiverDance]

Had this one last night. Nice cherry flavor but wasn't as acidic as I was expecting, I think more acidity would have punched up the cherry flavors but that's just my thoughts.

[mthibodeau]

I think next time it gets made I'll use more cherries to get the cherry more intense, as to the acidity I was hoping for more. Next time I may sour using the grains like Jimmy does, I just chickened out this time and used a white labs culture

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[LiverDance]

I think next time it gets made I'll use more cherries to get the cherry more intense, as to the acidity I was hoping for more. Next time I may sour using the grains like Jimmy does, I just chickened out this time and used a white labs culture

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I used a lacto culture in my exchange beer as well and though it wasn't sour enough. Using the grains is the way to go but make sure you purge your vessel with C02 before you ceran wrap it and cover, helps prevent the off flavors

[mthibodeau]

I purged and saran wrapped even with the culture, didn't want it to go off

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[Halifax_Jeff]

Just cracked one from last year after I sampled my offerings for this year. Held up well I'll definitely try to make one for this summer and try another fruit.