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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

Type: All Grain
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
Date: 08 Jul 2017
Brewer: Sarah
Asst Brewer:
Equipment: ACE Micro
Efficiency: 68.00 %
Est Mash Efficiency: 74.1 %
Taste Rating: 30.0
Taste Notes:
Ingredients

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 Original Gravity: 1.043 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 0.0 IBUs
Est Color: 6.9 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: BIAB, Medium Body
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
Total Grain Weight: 4000.00 g
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

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

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 104.70 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
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

 

Created with BeerSmith

About

Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing