I called it "crippled" because I expected a cherry beer that didn't taste like a proper Kriekbier, but instead, I got a beer that didn't taste much like cherry. The rest of the flavor came out as I intended, and it's a good beer; it just doesn't taste like cherry.
Crippled KriekBrew date: March 29, 2009
Ingredients for a 5 gallon batch:
- 1/2 lb Crystal Malt
- 1/2 lb Chocolate Malt
- 1/4 lb Roasted Barley
- 6 lb LD Carlson Light Golden DME
- 1oz Hallertau hops, 8.6AA for 60 min
- 1oz Hallertau hops, 8.6AA for 10 min
- 1tsp Irish Moss
- 49oz Cherry Puree (3.3lb canned)
- 1/4 gallon yeast starter, using WLP500 abbey ale yeast and WLP810 SF Lager
For the yeast starter, I used some 2nd generation Abbey Ale yeast, in hopes of getting some of its taste profile, and some 2nd generation San Francisco Lager yeast, because I knew it would ferment in my chilly house temperatures. In the end, I think the ale yeast failed and the lager yeast succeeded.
Original Gravity: 1.062
- Started yeast on March 26 using 1c DME in 4c water, and boiling for 30 min
- Pitched yeast at 70F
- April 8, 2009: Gravity = 1.014
- April 9, 2009: Gravity = 1.014; rack to secondary
- April 21, 2009: Gravity = 1.014; rack to the keg
For the recipe, I started with my gruit recipe (but without the herbs) and added the Roasted Barley to give it a bit more of a chocolatey/smoky flavor and a darker head. This part of the flavor turned out just as I had hoped.
In retrospect, I should have paid attention to the recipes which called for 10lbs of cherries. Another possibility would be to add the cherries in the secondary fermenter, instead of the primary.
As usual, it's a good, drinkable beer. It just didn't come out how I wanted it to.