Cherries To You!
Tart Cherry Cream Ale By Chris Hamilton
A light and dry fruit beer that is well carbonated and delicious. This is a great beer for warm or hot evenings and pairs well with burgers and steak.
Fermentables6 lb 2-row pale malt 2 lb Corn, Flaked 1 lb Flaked Rice
9 lb Total
(Approximate Extract Conversion: 4.5 Lbs Extra Light LME, 1.5 lbs Corn Sugar, 1 lb Rice Syrup Solids)
Hops
Amount Variety Type AA Use Time IBU
0.25 oz Magnum (Pellet) 12% AA Boil 60 min [Or 1 oz of Crystal for 60 min]
1 oz Crystal (Pellet) 4.3% AA Boil 1 min
Other Ingredients
If using Distilled or RO water for Mash:
4 g Calcium Chloride
2 g Gypsum Water Agt
6 ml Lactic acid Water Agt
4 qt Tart Cherry Juice added after 7 days. (Customer supplied)
Mash 60 minutes at 150F
Batch sparge: 3.4 gallons of water in mash at 164F to hit 150F; 3.3 gallons of water in sparge
Yeast
Danstar - Nottingham Ale Yeast
Amount: 1 packet
Ferment for 7-10 days at 64-68F, then add ~1 gallon of tart cherry juice to the primary fermenter. Indian Summer brand (not concentrated) preferred; if using concentrate dilute to 1 gallon with distilled water. Ferment 7-10 days longer.
ABV ~5.6% (depending on juice)
IBU 15-20
50/50 option - want two different beers? Rack two gallons of the base cream ale to a keg or bottling bucket, then add 2 qts of tart cherry juice to the remaining beer in the fermenter.
Carbonate to 3 volumes
