5 gallon
OG 1.085
FG 1.022
7lbs Pale Malt
3lbs Wheat Malt
4lbs Pilsen DME
1/2lb Carastan Malt
1 oz Northern Brewers Hops
2 Cinnamon Sticks (broken up)
6 Cloves
6lbs Sour Cherries
Wyeast 3787 (4L starter)
Mash grain at 150f for 60 minutes. Sparge at 168f.
Transfer wort to your brew pot, mix in DME and bring to a rolling boil.
Once boiling add 1oz northern brewer hops and boil for 60 minutes.
Cool, transfer to your carboy and pitch the yeast slurry from your 4L starter.
Primary ferment for 2 weeks.
Rack to secondary onto 6lbs sour cherries, cinnamon and clove and secondary for 3-4 weeks on the cool side (50-55f)
Then rack off the cherries to a clean carboy and allow to clarify for 2 weeks.
Bottle carbonate with 3/4 cup sucrose dissolved in 2 cups of water.
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Finally got around to making this one after coming across the recipe a few years ago. I bottled it yesterday and I am looking forward to trying it carbonated. Smells amazing! Here are a bunch of shots I took along the way:
Did you taste the brew now?
ReplyDeleteIs it close to the Quelque Chose?
Also, the cherries used in secondary are whole cherries, or did you remove the pits and cut the cherries in half?
Thanks!
Laurent
This one turned out great! I can't comment on how close it is to the original as I have never tried the original. The recipe is from a clone brew book so it should be really close. For the sour cherries I used frozen pitted cherries and they should be left whole. I chopped them for this batch and that caused racking problems.
DeleteThanks Dan for your reply, I would like to brew this one as I also never had a chance to taste the real one.
DeleteA frequent problem I have with fruit beers is that all fermentable sugars from the fruit are turned in alcohol (which is good), but it leaves me with a pretty sour beer with not so much fruit flavour... Any idea how I could improve this?
Thanks ;)
This one does have some good cherry flavor, mainly due to using 6lbs of them. That said it is still not a fresh cherry flavor.
DeleteYou can get fresh fruit flavors by sparingly using natural or artificial flavoring. You can also stop fermentation (sulfates or pasteurizing) add fresh juice and force carb in a keg.