Your Source For Making Wine and Beer

Cherry Ale

Saturday, January 07, 2006

Ingredients:

  • 6 pounds, Laaglander light dry extract
  • 1/4 pound, crystal malt
  • 1/4 pound, lactose
  • 7-8 pounds, fresh sweet cherries
  • 1/2 ounce, Chinook hops (boil)
  • 1/2 ounce, Chinook hops (finish)
  • 1/2 ounce, Hallertauer hops (dry)
  • 1/2 teaspoon, Irish moss
  • Whitbread ale yeast

Procedure:

This recipe makes 5-1/2 gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries. Secondary ferment for 6 - 8 weeks.
 

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