Brewer’s Roundtable Reference Library

Hops

Yeast

Procedure

Steep the Cara-Pils, and Crystal Malt for 25 min. in 2 gal. of 160 degree water. DO NOT BOIL!!! Top off to 3 gal and boil for 60 min. (I did a 5 gal. full boil) Add 3lbs of DME and .75oz Mt. Hood Hops at boil. After 30 min of boil, add remaining DME, and after 45 min, add .25oz of hops. Top off to 5 gal in your fermenter, chill wort, pitch yeast (use a starter), ferment for 7-10 days. transfer to secondary fermenter.

I used 4lbs of bing cherries. I crushed them, put them in a pot with a pint or so of water, and heated to 160. I let it sit at 160 for about 20 min. Add water and cherries to secondary fermenter when you rack from primary. Leave in secondary for 7-10 days.(looking back I probably could have used 5 or 6lbs of cherries…just depends on how much flavour you want.)

I racked to a tretiary fermenter for 3 days, leaving behind cherry chunks, etc. (you probably can bottle right from the secondary if you’d like to, but the tretiary did help with clarity) use 3/4 cup of corn sugar to prime. You want this to age at least 3 weeks in teh bottle if not more….cherry flavour won’t come out until then.

Enjoy!!!
Bob