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Sour Cherry Ale

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Sour Cherry Ale

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5 Star Rating  5.0 stars based on 1 votes

Beer Style: American Pale Ale, Fruit and Vegetable, Classic English Pale Ale 
Recipe Type: partial mash
Yield: 5 gallons

Description:

Adapted from 'Sour Cherry Ale' in the March/April 2017 Zymurgy magazine (original recipe found on page 76). The original recipe is 7 SRM before the fruit addition. Because this recipe is going to get a lot of color and flavor from the fruit, I was not too concerned about an exact SRM match. Biscuit Rice Malt was used in place of the wheat malt from the original recipe.

GFHBer Christopher S. brewing notes excerpt: It is highly recommend that you bottle condition this ale for 30 or more days. There is a vinegar taste at the time of bottling (almost tasted like a blush wine, heavy vinegar). After 30+ days in the bottles the vinegar taste dissipates. The nose is light and sweet with a hint of cherry syrup aroma. It pours a medium bright and bubbly head. Light lacing. The taste definitely has a bitterness to it but it is sweet & smooth at the same time. Bottom line, if I tasted this at a brewery, I would buy a glass and a 6 pack to bring home. The GF people in the world would rejoice after drinking this one!

Ingredients:

  • 6.6 LBS Gluten Free LME (liquid malt extract) or Sorghum Syrup
  • 8 OZ Biscuit Rice Malt
  • 8 OZ Munich Millet Malt
  • 1 OZ Northern Brewer Hops
  • 0.5 OZ Fuggle Hops
  • 0.5 OZ Tettnager Hops
  • 10 LB Crushed Sour Red Cherries; or 7 LB Frozen Cherries; or 2 LB Dried Cherries
  • 2 TSP Gypsum
  • 1 TSP Irish Moss
  • 4 TSP Pectic Enzyme
  • English Ale Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 3.1
Bitterness IBU: 36.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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Procedure:

Steep milled malt along with amylase enzyme and 2 TSP gypsum in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.

1 OZ Northern Brewer Hops @ 60 min
0.5 OZ Fuggle Hops @ 20 min
0.5 OZ Tettnager Hops @ 10 min
1 TSP Irish Moss @ 10 min

Cool wort to 170 F before adding cherries. Do not add cherries to temperature above 170 F or the natural fruit pectin will set. Stir wort for 2 minutes.

4 TSP Pectic Enzyme before pitching yeast
SafAle S-04 English Ale Yeast (recommended)

Rack to secondary after 7 days leaving behind any fruit and trub.

Source:
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