Back to SearchSour Cherry Ale
5.0 stars based on 1 votes
Beer Style: American Pale Ale, Fruit and Vegetable, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Adapted from 'Sour Cherry Ale' in the March/April 2017 Zymurgy magazine (original recipe found on page 76). The original recipe is 7 SRM before the fruit addition. Because this recipe is going to get a lot of color and flavor from the fruit, I was not too concerned about an exact SRM match. Biscuit Rice Malt was used in place of the wheat malt from the original recipe.
GFHBer Christopher S. brewing notes excerpt: It is highly recommend that you bottle condition this ale for 30 or more days. There is a vinegar taste at the time of bottling (almost tasted like a blush wine, heavy vinegar). After 30+ days in the bottles the vinegar taste dissipates. The nose is light and sweet with a hint of cherry syrup aroma. It pours a medium bright and bubbly head. Light lacing. The taste definitely has a bitterness to it but it is sweet & smooth at the same time. Bottom line, if I tasted this at a brewery, I would buy a glass and a 6 pack to bring home. The GF people in the world would rejoice after drinking this one!
Ingredients:
- 6.6 LBS Gluten Free LME (liquid malt extract) or Sorghum Syrup
- 8 OZ Biscuit Rice Malt
- 8 OZ Munich Millet Malt
- 1 OZ Northern Brewer Hops
- 0.5 OZ Fuggle Hops
- 0.5 OZ Tettnager Hops
- 10 LB Crushed Sour Red Cherries; or 7 LB Frozen Cherries; or 2 LB Dried Cherries
- 2 TSP Gypsum
- 1 TSP Irish Moss
- 4 TSP Pectic Enzyme
- English Ale Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 14 days
Beer Profile
Original Gravity: 1.053Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 3.1
Bitterness IBU: 36.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.
1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min
Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.
4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)
Rack to secondary after 7 days leaving behind any fruit and trub.