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Runaway Beagle
Specialty Beer • All Grain • 5 gal
Next time, I will open primary fermenter every couple of days and stir with sterile spoon to keep cherries from clumping on top with the yeast cake. rack to secondary after about 9 days, then add 5tsp pectic acid to clear it up. Will xfer to terciery after 2 weeks, then lager for 2 weeks.
July 19, 2008 am 01:35am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10.00 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.50 lbs
Belgian Special B
Belgian Special B
- 0.50 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.50 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.25 lbs
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- 1.0 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.50 oz
Willamette - 5.0 AA% whole; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 10 lb
cherries with pits and stems - (omitted from calculations)
cherries with pits and stems
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Notes
the OG was 1.054 before adding the cherries, 1.058 after adding the cherries. I'm sure more sugars will leach out, so about 6% ABV sounds about right.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 16.7 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 45.8 IBU | 0 - 100 | |
Discussion
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