Homebrew: In The Pink

Submitted by DM on Wed, 14/06/2017 - 11:44

I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

2 Kg pale malt

250g acid malt

150g crystal malt

Boil: 1 hour

10g Archer hops (5.0% alpha acid) added 30 mins before end of boil