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Planning on getting this bad girl rolling tomorrow morning;

Est OG: 16p
IBU: 42.4
SRM: 32.3

Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row) CA (2.0 SRM) Grain 1 73.5 %
2 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2 8.2 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.2 %
1 lbs 8.0 oz Pale Chocolate Malt (218.0 SRM) Grain 4 6.1 %
1 lbs Carafa III (525.0 SRM) Grain 5 4.1 %
5.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 6 42.4 IBUs
2.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.0 pkg Denny's Favorite 50 (Wyeast #1450) Yeast 8 -
6.00 lb Sweet Cherry Puree (Secondary 7.0 days) Flavor 9 -

Mash at 152

Mmmmm cherries........

I'm curious how this will turn out. Could you post your opinion when you get it finished?

You bet. About to mash in shortly, I'll set some aside or you once she's done.

sounds delicious.

Awesome. I love cherries. I grew up with a tree in my backyard, sadly in my pre-fermenting days. I wish I still had the problem of having millions of cherries every spring.

Looks like a great recipe. Wondering if the cherries are added after the beer has been in the secondary for 7 days.

Typically in a recipe the days refer to the number of days you leave it in the secondary/primary with the fruit/hops/wood/etc. I can't speak for Johnny, but I would guess that was the idea.

mgc wrote:Typically in a recipe the days refer to the number of days you leave it in the secondary/primary with the fruit/hops/wood/etc. I can't speak for Johnny, but I would guess that was the idea.

You got it Graham, cherries added to the secondary and left for seven days.

Chugging down a fresh keg now. Great recipe, thank you very much. Although we agreed that you could probably double the cherries, or maybe use sour cherries if you can find them.

mr x wrote:Chugging down a fresh keg now. Great recipe, thank you very much. Although we agreed that you could probably double the cherries, or maybe use sour cherries if you can find them.

Where the cherries frozen first? I find with mead making if you freeze (at least once) the fruit first you get better extract.

John used Oregon sweet cherry puree at 3lbs/5 gal

mgc wrote:I'm curious how this will turn out. Could you post your opinion when you get it finished?

I'm liking this one, the cherries blend well with the porter base. As X said, even though the cherries come through, I was hoping for more of a 'snap' and both kinda felt that would only be able to get that by doubling the cherries or using sour ones instead of the sweet.

I've got some set aside for you Graham.....

Shelley finished the last glass from the growler that afternoon.

A question about the cherry puree, did you get that in a group buy or homebrewing site / store? I want cherry flavour in a brew this weekend and looking for options. I'm looking to secondary about 2 gallons of an existing brew on some cherries so I guess I don't need too much.

RubberToe wrote:A question about the cherry puree, did you get that in a group buy or homebrewing site / store? I want cherry flavour in a brew this weekend and looking for options. I'm looking to secondary about 2 gallons of an existing brew on some cherries so I guess I don't need too much.

They have the puree at NG

I picked up the cherries on a past group buy when we were still getting the Oregon Purees. As Jimmy said, they have it at NG in Burnside.

Thanks guys, gonna swing by NG tomorrow.

Sent from the brew timer.