Author Topic: cherry cola brown ale & flanders  (Read 79 times)

Offline Grod 31

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cherry cola brown ale & flanders
« on: May 19, 2017, 05:12:28 PM »
hey guys i have been toying with tis idea for a while. This weekend i am going to get it done. Let me know what you think, any thoughts  comments or criticism welcome.
Batch Size: 7 gallons (two 3.25 gallon batches)
Boil Size: 10 gallons
Boil Gravity: 1.041

Original Gravity: 1.059
Final Gravity: 1.010
ABV (standard): 6.41%
IBU (tinseth): 21.99
SRM (morey): 11.09

9 lb - American - Pale 2-Row (58.1%)
4 lb - American - Munich - Light 10L (25.8%)
8 oz - American - Aromatic Malt (3.2%)
7 oz - American - CaraCrystal Wheat Malt (2.8%)
7 oz - Dry Malt Extract - Wheat (2.8%)
6 oz - United Kingdom - Crystal Rye (2.4%)
4 oz - German - CaraRed (1.6%)
8 oz - Cane Sugar (3.2%)- sugar added to recipe to represent the amount of sugar in cherry juice added.
1.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 21.99

1) Temp: 153 F

6.5 ml(enough to make 2 liters of cola) - home-brew cola extract, Type: Spice, Use: Primary
2 qt - tart cherry juice(trader joes), Type: Flavor, Use: Primary
1 oz - kola nut, Type: Flavor, Use: Primary
0.5 tsp - tanin, Type: Other, Use: Boil
2 tsp - acids blend, Type: Other, Use: Boil

this batch will be split inb two brews one will get stay clean with US-04
the other will get US-05 after 4-5 days i will add Additional Yeast: imperial yeast- sour batch kids
1 quart  tart cherry juice  per 3.25 gallons  added directly to carboy from new unopened  bottles.

Offline santoch

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Re: cherry cola brown ale & flanders
« Reply #1 on: May 22, 2017, 09:00:41 PM »
Sounds like a fun beer.  Overall I think it looks great.  Here's some constructive criticism:

I don't think you are going to need the tannin.  The cherry juice will add some tannins (residual from the skins during extraction), as well as a boost in acidity when it ferments down and both will increase the perception of dryness in this beer.  I also would presume that the kola nut will add a bit of tannin, too.

I don't understand why you are adding additional yeast for.  Both US 04 and 05 are plenty capable of fermenting this down with no problems whatsoever, including when you add the juice to the primary.  I think you can simplify it and just add the juice when it gets just past high krausen.  The yeast will love it.

[edit-delete dumb dumb paragraph where I should have read the full title.]

The wheat dme is a nice thought but remember that DME is normally 50/50 wheat and pilsner DME.  You will get very little flavor out of such a small amount.  You'd be better off to just add another lb of light Munich or 2 row.

Again, the above is all meant to help you simplify the recipe by getting rid of things that aren't going to make much of a difference.


« Last Edit: May 22, 2017, 09:22:44 PM by santoch »
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