
16th September 2017 Quick update on this beer
This beer has just won the UK National Homebrew Competition 2017!
Getting a gold in it’s flight and then getting overall gold after beating all the other beers in the best of show round. The judges scored it 46 / 50 ranking it a world class example of the style.
I’m happy with how this one came out, but I think I would use cherry syrup next time. De-stoning 5 kilos of cherries was too much like work.
Adam at Baldy’s Homebrew kindly did a video review of this one
Sour Cherries – 23F Fruit Lambic
Download the Beersmith recipe file for Sour Cherries

Batch Size: 20.00 l
Boil Size: 25.99 l
Boil Time: 60 min
End of Boil Vol: 23.19 l
Final Bottling Vol: 17.80 l
Fermentation: Ale, Two Stage
Brewer: Sarah
Asst Brewer:
Equipment: ACE Micro
Efficiency: 68.00 %
Est Mash Efficiency: 74.1 %
Taste Rating: 30.0
Amt |
Name |
Type |
# |
%/IBU |
---|---|---|---|---|
2000.00 g | Pale Ale Malt (Bairds) (4.9 EBC) | Grain | 1 | 50.0 % |
2000.00 g | Wheat Malt, Pale (Weyermann) (3.9 EBC) | Grain | 2 | 50.0 % |
Gravity, Alcohol Content and Color
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 0.0 IBUs
Est Color: 6.9 EBC
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Sparge Water: 0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.71
Measured Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Name |
Description |
Step Temperature |
Step Time |
---|---|---|---|
Saccharification | Add 28.44 l of water at 70.5 C | 66.7 C | 75 min |
Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Carbonation and Storage
Pressure/Weight: 104.70 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Fermenter:
Carbonation Est: Bottle with 104.70 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 111.33 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes
I’m not sure that I didn’t do a 90 minute boil in the end but 60 will do
No hops. no protofloc
The Yeast Bay Melange
Ferment starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus)
5 kilos of destoned, blended and sieved cherries added to teh primary fermenter after 2 weeks of fermenting
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