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Cherry Bomb

Cherry Bomb

Saison : Extract : 5 gal

Yaz mean

working on getting this one going.

November 2, 2013 at 01:58pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1.5 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • .5 lbs 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • .5 oz Sterling - 7.5 AA% pellets; boiled 60 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 1 oz Mt. Hood - 5.0 AA% pellets; boiled 30 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • .5 oz Sterling - 7.5 AA% pellets; boiled 5 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 4 oz Chamomile (dried) - cherry flavored tea (omitted from calculations)

    Chamomile (dried)

    Chamomile, a member of the daisy family, is native to Europe and western Asia. German chamomile is the most commonly used. The herb has a very mild soothing flavor.

  • Wyeast 3724 Belgian Saison™

    Wyeast 3724 Belgian Saison™

    Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.056 1.048 - 1.065
Terminal Gravity: 1.007 1.002 - 1.012
Color: 5.1 SRM 5 - 14
Alcohol: 6.5% ABV 5.00% - 7.00%
Bitterness: 24.2 IBU 20.00 - 35.00

Discussion

Yaz mean

Working on this one

2013-12-10 1:04pm

In the primary. Initial taste has a lot of depth. Added rosemary and coriander into the cherry sauce (1lb of dried cherries cooked down and blended). The rosemary definitely shows through in the taste. Used an Irish Blend Tea (Irish breakfast tea with bergemont) the tea adds a nice bitter citrus flavor, that compliments the cherry sauce. Too early to determine the dryness or hop profile, but I am expecting good things. this recipe is push the bounds of what I have experimented with for additives.

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