Uptha Kriek

Source: Jim Hoffman
Recipe added: 03/10/02
Email: Hoffmania88@cs.com

This stuff never really actively fermented. I was very disappointed until I took a taste before bottling. Very cherry! Very dry. It has been in bottles now for 3 months and the taste is growing on me. It still has that "cherry pie-filling" flavor, but it's good. If you like cherries, you'll love this brew. It probably weighs in at 8% abv.

Specifics

Recipe type: Partial Mash
Batch Size: 6 gallons
Starting Gravity: 1.065
Finishing Gravity: 1.009
Time in Boil: 1 hour
Primary Fermentation: 4 weeks!
Secondary Fermentation: 4 weeks

Ingredients:

5 pounds Pale ME
3/4 cup corn sugar
1 pound brown sugar
1 pound honey
1/3 cup Belgian aromatic malt
1/3 cup Belg. Pilsen Malt
1/3 cup US crystal
1/4 tsp cinnemon
1/2 of the peel from 1 nectarine
Hops:
3/4 oz Yakima Magnum (16.2% alpha)- Boil
1 oz Kent Goldings - Finish
Other stuff:
1 tbl Gypsum
1 tsp Irish Moss
2 campden tab's (crushed with cherries)
3 pounds tart Michigan cherries (added after removal from heat and allowed to sit for 20 min to Pasteurize)
Yeast - Belgian Trappist Ale Yeast (White Labs), Dry Champaign Yeast.

Procedure:

Add crushed grains to cold h2o and bring to near boil. Add extract & other stuff. Chop frozen, whole cherries in blender and add to hot wort. After primary fermentation, add second dose (Same procedure and amount) of cherries. Racking schedule: Primary - one week. Pitched Trappist ale yeast Secondary - three weeks - Pitched trappist ale yeast again third racking - 4 weeks - pitched chanpaign yeast Primed with 3/4 cup priming sugar & ascorbic acid.

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