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Liefmans Kriekbier
Fruit Beer • All Grain • 25 L
From BYOEBAH by Roger Protz and Graham Wheeler
August 3, 2007 am 07:57am
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 4 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.3 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.135 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.7 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.7 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 14 g
Goldings - 7.0 AA% whole; boiled 90 min
Goldings
Mild. Slightly flowery.
- 20 g
Hallertau - 4.5 AA% whole; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 10 g
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 4.5 kg
Cherries - (omitted from calculations)
Cherries
-
White Labs WLP510 Bastogne Belgian Ale Yeast
White Labs WLP510 Bastogne Belgian Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Add 4.5 kg of cherries to secondary. Allow to sit on cherries for 3 months before bottling.
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 17.2 SRM | 1 - 50 | |
| Alcohol: | 5.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 25.5 IBU | 0 - 100 | |
Discussion
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