Sour cherries

Fruited Lambic Style

 

Brewer: Sarah Pantry     

Competitions:  UK National Homebrew Competition

Place: 1st - Fruit Lambic

 

Batch Size: 5.25 gallons

Mash: 60 minutes at 148 F; sparge at 167 F

4.4 lb Pale Malt (Bairds)

4.4 lb Pale Wheat Malt (Weyermann)

 

Boil: 90 minutes

NO HOPS!

 

Yeast:

The Yeast Bay Melange

 

Fermentation:

70-72 F, allowing to free rise to 75-80 F for 2 weeks

11 lbs of destoned, blended and sieved cherries added to the primary fermentor after 2 weeks of fermenting

 

OG: 1.043   IBU: 0

FG: 1.004