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Cherrs...Cheerries? Cheers!
This is a Cherry Sour with a whopping 200g/l of Cherries, all soured with Philly Sour yeast and absolutely no lactobacillus bacteria was involved!
Is this the greatest way to sour beer? I think so, or at the very least, the least complicated and messy.
Gorgeously sour, cherry beer, with overwhelming cherry and fruity notes, a wonderful acidity, and uses maltodextrin instead of lactose to keep up with the body!
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Timestamps:
00:00:00 - Intro
00:00:15 - Slow Spout Description
00:00:40 - Recipe
00:02:26 - Souring Choice
00:03:10 - Brew Day
00:06:15 - Cherry Addition
00:07:18 - Pour
00:07:38 - Tasting
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Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 6% ABV:
3.2kg Pilsner Malt (45.7%)
1.2kg Wheat Malt (17.1%)
1kg Malted Oats (14.3%)
500g Carapils (7.1%)
500g Maltodextrin (7.1%)
300g Acidulated Malt (4.3%)
300g Dextrose (4.3%)
10g Hallertauer Blanc at 60 (13.2 IBU)
1 tsp Yeast Nutrient at 15
2 packets Philly Sour Yeast
4kg Cherry Puree after Fermentation completed
Mash at 67C
Ferment at 20C
OG: 1.066
FG: 1.020
ABV: 6%
IBU: 13
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