How To Make a Cherry Bakewell Beer 🍒
Step by step guide to making an excellent saison style beer that resembles the iconic cherry bakewell. Grain to glass and the recipe is below: Let me know in the comments below what is your fruit forward beer style!
An optional addition would be almonds or a drop of disarrono for that marzepan hint - but that's not for me! 😬
Saison | Grainfather G40 | Grain to Glass
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Iechyd da! :)
Recipe:
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 19.67 L
Sparge Water: 14.21 L
Total Water: 33.88 L
Boil Volume: 30.1 L
Pre-Boil Gravity: 1.042
Vitals
Original Gravity: 1.048
Final Gravity (Fixed): 1.007
IBU (Tinseth): 22
BU/GU: 0.46
Colour: 5.9 EBC
Mash
Temperature — 67 °C — 60 min
Malts (4.73 kg)
3.45 kg (72.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC
730 g (15.4%) — Avangard Wheat Malt — Grain — 3.9 EBC
310 g (6.6%) — Avangard Vienna Malt — Grain — 5.9 EBC
240 g (5.1%) — Briess Carapils — Grain — 3 EBC
Hops (34.3 g)
18.7 g (19 IBU) — Centennial 9.6% — Boil — 60 min
15.6 g (3 IBU) — East Kent Goldings (EKG) 5.5% — Boil — 10 min
Miscs
2 g — Calcium Chloride (CaCl2) — Mash
3 g — Gypsum (CaSO4) — Mash
6 ml — Lactic Acid 80% — Mash
Yeast
0.6 pkg — Fermentis BE-134 Safale Belgian-Saison 93%
Fermentation
Primary — 20 °C — 6 days
Add cherry puree increase 21 to 24 over 4 days — 24 °C (4 day ramp) — 4 days
Add vanilla pods — 24 °C — 3 days
Timecodes:
0:00 Intro
1:03 Full Brew day!
8:10 Adding the Cherry & Vanilla
12:53 Sample & Kegging
18:23 Final thoughts
@Grainfather #homebrew #craftbeer #saison