Cherries, along with raspberry fruits or extracts have been added to beer for centuries, particularly in Belgian lambic beers. The Belgian lambic beer, Kriek which was originally brewed with the use of sour cherries and Framboise are known as the most popular traditional fruit beers in Belgium. Today, Framboise has turned into one of the most popular beer outside of Belgium and are now sold to beer markets worldwide.
The natural acidity of cherries makes it perfect for a great tasting fruit beer. Cherry Ale is light in body, aromatic beer fruit beer with a pale malt flavor balanced by the natural sweetness of cherries. Learn to make beer and discover for yourself why cherries are among the most favorite fruit adjuncts in beers. The following recipe is an all grain, 5 – gallon batch recipe with a pale malt base using fresh cherries. Expected profile for the usual pale malt ale recipe – OG 1.038 – 1.054; FG – 1.008 – 1.013; Color(SRM) – 3-6; IBUs – 15-28; ABV 3.8-5.5%
|6 lbs.||American 2-row||pale malt|
|3 lbs.||Malted White Wheat||wheat malt grains|
|1 lbs.||Honey Malt 20°L||malt grains|
|1.5 lbs.||Crystal Malt 20°L||malt grains|
|1 lbs.||Rice Flaked||rice flakes|
|1 oz.||Hallertau (Pellets, 4.50 %AA)||hops (60 min.)|
|0.5 oz.||Hallertau (Pellets, 4.50 %AA)||hops (15 min.)|
|Safale K-97 German Ale Yeast||yeast|
|5 lbs||fresh Bing Cherries (crushed)||fruit|
|3/4 cup||corn sugar||priming sugar|
Clean and sanitize each piece of equipment that will come in contact with your beer.
Strike grains at 165 degrees and mash in at 152 degrees for 60 minutes.
Sparge with 170 degree water.
Bring to collected wort to boil and add hops according to schedule. Remove from heat. Boil time is 60 minutes.
Cool the wort down to 80 degrees then pitch the yeast and ferment at 63 – 70 degrees for one (1) week.
Cook the crushed cherries for 20 minutes, let it cool down and place in the secondary fermenter. Ferment more for two (2) weeks.
Prime and bottle then condition in bottle for at least two weeks.