Cherry Brown Ale
5 gallons; O.G. = 1.055
- 7 lbs. British ale malt
- 1 lb. Aromatic malt
- 1/2 lb. Belgian CaraMunich malt
- 1/4 lb. Toasted malt (see note)
- 1/4 lb. Belgian Special B malt
- 1/2 lb. Demarara sugar
- 1 oz. Northern Brewer hop pellets (at 15 min.)
- 1/2 oz. East Kent Golding hops (at 60 min.)
- 5 lbs. Bing cherries (crushed)
- 1 lb. Pie cherries (crushed)
Toasted malt is made from pale lager malt, spread on a cookie sheet and toasted in the oven at 300°F for one hour.
All grains mashed in at 130°F for 1/2 hour. Raised to 154°F and held for one hour. Six-and-one-half gallons of wort were drawn off and boiled for 90 minutes. Wort was chilled and aerated, and a vigorous ale yeast culture was added. I’m partial to ale yeasts with a noticeable diacetyl (butter) flavor, such as Wyeast’s W1968 London ESB.
After primary fermentation was completed, the beer was racked onto the fruit in an open fermenter. A new, vigorous fermentation kicked in (lots of sugar in those cherries!) and was allowed to finish out. The beer was racked again into a carboy and allowed to finish. After that, all procedures were normal.