Cherry Ale
Ingredients:
- 6 pounds, Laaglander light dry extract
- 1/4 pound, crystal malt
- 1/4 pound, lactose
- 7-8 pounds, fresh sweet cherries (or if not in season frozen 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.
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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