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Cherry Ale

Saturday, January 07, 2006


  • 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


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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