2016 Advent - December 26th Sour Cherry Berliner

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mthibodeau
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2016 Advent - December 26th Sour Cherry Berliner

Post by mthibodeau » Sat Oct 29, 2016 7:23 pm

Here is the recipe for Jeff and my exchange beer, its based off Jimmy's Berliner Weisse Recipe from last year (for a 6gal batch)

4lb 8oz Pilsner Malt
3lb 4oz wheat malt
3.5oz acid malt

mashed at 150 for 60 mins and batch sparged

drain to kettle, bring to a boil to kill any bugs, and cool to 120f
Pitch vial of Lacto Brevis (WLP-672) and hold at 120 for 72 hours (I covered the top of the pot with saran wrap and put the lid on)

15min boil

@10 min 1/4 tsp irish moss
@10 min 0.75 oz East Kent Golding Hops

OG was 1.033 @5.68gal

Chill and pitch US-05, and clarity ferm

After a week in primary I racked onto 6.75 lb of cherries. Since they were picked in a neighbours yard we quickly brought the cherries above 180 for a few minutes to kill anything on them and then added the cherries and the 2L of water they were heated in to the secondary. Since I'm diluting the beer with the 2l of water, but adding in some extra sugars I'm just leaving the OG at 1.033, its close enough.

Leave beer on cherries for 2 weeks then bottle

F.G. = 1.006
ABV = 3.5%
Last edited by mthibodeau on Tue Nov 08, 2016 9:09 am, edited 1 time in total.
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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jacinthebox
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by jacinthebox » Sat Oct 29, 2016 10:12 pm

Sounds good
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Halifax_Jeff
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by Halifax_Jeff » Mon Nov 07, 2016 10:18 pm

Bottled this up tonight with Marc. It looks and tastes great. Looking forward to sharing it with everyone!
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LiverDance
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by LiverDance » Thu Jan 12, 2017 11:56 am

Had this one last night. Nice cherry flavor but wasn't as acidic as I was expecting, I think more acidity would have punched up the cherry flavors but that's just my thoughts. :cheers:
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

mthibodeau
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by mthibodeau » Thu Jan 12, 2017 6:46 pm

I think next time it gets made I'll use more cherries to get the cherry more intense, as to the acidity I was hoping for more. Next time I may sour using the grains like Jimmy does, I just chickened out this time and used a white labs culture

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Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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LiverDance
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by LiverDance » Thu Jan 12, 2017 7:32 pm

mthibodeau wrote:I think next time it gets made I'll use more cherries to get the cherry more intense, as to the acidity I was hoping for more. Next time I may sour using the grains like Jimmy does, I just chickened out this time and used a white labs culture

Sent from my STV100-3 using Tapatalk
I used a lacto culture in my exchange beer as well and though it wasn't sour enough. Using the grains is the way to go but make sure you purge your vessel with C02 before you ceran wrap it and cover, helps prevent the off flavors
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

mthibodeau
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by mthibodeau » Thu Jan 12, 2017 7:40 pm

I purged and saran wrapped even with the culture, didn't want it to go off

Sent from my STV100-3 using Tapatalk
Kegged:
Bottled: Chocolate Orange Stout, Barkshack Sparkling Ginger Mead, Cherry Berliner
Fermenting: Fruit (havent decided yet) Lambic
Considering: Imperial Chocolate Raspberry Stout, Fir Tip Ale

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Halifax_Jeff
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Re: 2016 Advent - December 26th Sour Cherry Berliner

Post by Halifax_Jeff » Thu Nov 16, 2017 8:17 pm

Just cracked one from last year after I sampled my offerings for this year. Held up well I'll definitely try to make one for this summer and try another fruit.

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