cshamilton
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Rehydrated Packet
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 19
- Color
- Pink
- Primary Fermentation (# of Days & Temp)
- 13 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 68F
- Tasting Notes
- Delicious
This turned out so good, I had to share.
The base is a cream ale (basically my version of the Cream of Three Crops), which I wasn't sure about but worked very well. This is about the cherry flavor with the malt playing a supporting role. Reminds me of Rubeaus but with Cherry.
5.25 pounds of Briess 2-row pale
1.50 pounds of Flaked Corn
0.75 pounds of Flaked Rice
Brew 4 gallons of the Cream Ale - I mashed at about 150F with 3 gallons of strike water and then sparged with about 3.5 gallons to hit my pre-boil volume.
Hops
0.5 oz Magnum (US) 60 min Pellet 11.0%
1.0 oz Saaz (CZ) 0 min Pellet 2.5%
One packet of rehydrated Nottingham yeast
Ferment for 10-14 days at 68F (I did 13 days)
Secondary - Add 1 gallon of Tart Cherry Juice (make sure this is preservative free). Ferment 7 days and bottle/keg about 5 gallons of beer.
The tart cherry juice gives the beer a hint of sourness that isn't overpowering, but ties everything together. It was so popular when I served it that I had to ration it out so that everyone who wanted to try it could.
Brewtoad version: https://www.brewtoad.com/recipes/cherry-cream-ale-5g
The base is a cream ale (basically my version of the Cream of Three Crops), which I wasn't sure about but worked very well. This is about the cherry flavor with the malt playing a supporting role. Reminds me of Rubeaus but with Cherry.
5.25 pounds of Briess 2-row pale
1.50 pounds of Flaked Corn
0.75 pounds of Flaked Rice
Brew 4 gallons of the Cream Ale - I mashed at about 150F with 3 gallons of strike water and then sparged with about 3.5 gallons to hit my pre-boil volume.
Hops
0.5 oz Magnum (US) 60 min Pellet 11.0%
1.0 oz Saaz (CZ) 0 min Pellet 2.5%
One packet of rehydrated Nottingham yeast
Ferment for 10-14 days at 68F (I did 13 days)
Secondary - Add 1 gallon of Tart Cherry Juice (make sure this is preservative free). Ferment 7 days and bottle/keg about 5 gallons of beer.
The tart cherry juice gives the beer a hint of sourness that isn't overpowering, but ties everything together. It was so popular when I served it that I had to ration it out so that everyone who wanted to try it could.
Brewtoad version: https://www.brewtoad.com/recipes/cherry-cream-ale-5g