Larry's Berries: Cherry Saison (Recipe & Live Stream Brew Day Followup)

Рет қаралды 4,909

Күн бұрын

I brewed another batch of Larry's Berries homebrew, but this time the fruit was several pounds of fresh cherries instead of raspberries, blackberries, and/or blueberries.
Made with a grain and hop bill designed to be a neutral background with good head retention in support of emphasizing the cherry addition and Lallemand Belle Saison yeast flavor contributions, this beer definitely delivered. It went faster than any other fruit beer I've made; especially after offering it to fellow BBQ enthusiasts and competitors in a recent rib cookoff I participated in. Everyone loved it.
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Cherry Saison Recipe:
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Excel: beernbbqbylarry.com/BNBFiles/...
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Пікірлер: 53

@BEERNBBQBYLARRY 2 жыл бұрын

I forgot to mention that, as usual, the recipe link is posted in the video description.

@aaronlastname7775 2 жыл бұрын

Love Larry's Berries!

@3_dogs_brewery188 2 жыл бұрын

Great looking beer. Great video.

@BEERNBBQBYLARRY 2 жыл бұрын

Thank you kindly

@Dudeguymansir 3 ай бұрын

Gonna try your recipe! Thank you! Just subscribed

@beerme_2 2 жыл бұрын

Enjoyed the live stream, the end results looks like you have tasty beer..🍻👍..

@curtpick628 2 жыл бұрын

Looks great Larry!

@BEERNBBQBYLARRY 2 жыл бұрын

Thank you!

@TheBruSho 2 жыл бұрын

Sous vide for the cherries was a genius idea! I usually just go with frozen fruit because I'm lazy but will keep that idea in my back pocket!

@BEERNBBQBYLARRY 2 жыл бұрын

Frozen would have been what I normally bought, but since it was cherry season, I was able to buy fresh cherries cheaply.

@sipplix 2 жыл бұрын

Geez Larry, you really know your stuff, great looking beer!👍

@BEERNBBQBYLARRY 2 жыл бұрын

Thanks. It was pretty. I'll be doing this again next cherry harvest season.

@birdybro9403 2 жыл бұрын

Looks bloody delicious!🍻

@BEERNBBQBYLARRY 2 жыл бұрын

thanks

@HOMEBREW4LIFE 2 жыл бұрын

"larry's berries" ha i love it

@BEERNBBQBYLARRY 2 жыл бұрын

I supposed I've started a home brew "series" under the "Larry's Berries" label since this is my second round of "Larry's Berries". LOL

@natsellar8982 2 жыл бұрын

Thanks for your videos Larry, I have learned a lot from you over these past months. I was trying to understand dry hopping better. I boiled some cumquats, but lost aroma.... so I talked to the boys at the brewery. They said... just mash, bag and add a small quantity of vodka for sterilization. Just enough to cover the mix, then freeze. In small doses, vodka does little to affect your final gravity. Hope this helps.

@leojames7223 2 жыл бұрын

Hello from the bottom of Australia, early spring here, I love the color of that beer, I thought I would share a tip with you, you may have herd of this before but I have the Fermzilla allrounder and when I am fermenting I attach a line from the spunding valve to an empty keg via the outlet of the keg so it is flushed with co2 then I put the keg on the floor and the Fermzilla on a table attach a line from the inlet of the Fermzilla to the inlet of the keg and a line from the outlet of the Fermzilla to the outlet of the keg and let it gravity feed the beer into the keg and the co2 from the keg gets replaced into the Fermzilla in a closed transfer, I also use floating dip tubes in the keg, I see it is Autumn where you are I suppose a festbeer / Marzen might be the go in the coming weeks as it is that time again, thanks again for the quick lager method, this has been a game change with us down here

@BEERNBBQBYLARRY 2 жыл бұрын

Good idea. I typically do closed system transfers too, but I wanted to try out my new big mouth carboy for the first time. I’m already getting ready for my next brew this weekend, but it’s not a Märzen this time. It’s an IPA. Haven’t done one in a while.

@dalejoy193 Жыл бұрын

Very nice, Autum in Australia and now is the time for Saison brewing. Rhubarb is also a tart contributor.

@DontStopBrent 2 жыл бұрын

Been missing you, Larry.

@BEERNBBQBYLARRY 2 жыл бұрын

I’ve been missing doing KZfaq.

@Unsub-Me-Now 2 жыл бұрын

He's back! And that is a nice looking beer!

@BEERNBBQBYLARRY 2 жыл бұрын

Back for a moment at least. lol

@jimgazint7749 2 жыл бұрын

Love the video, great follow up to the brew day. Thanks for including the recipe in Excel format on your brewing spreadsheet. I recently started using it and can't say enough good things about it. You did a fantastic job. I noticed you set your Liquor-Grist Ratio to 1. Can you say why? If I cut this to 5 gallons should I also cut the hops? seems like that wouldn't be enough. Can you say how long you left the cherries in the freezer after pasturization?

@BEERNBBQBYLARRY 2 жыл бұрын

Thank you. The grist ratio didn't mean a thing for this batch since I used a brew system (Spike Solo) & process (BIAB with No Sparge) that didn't use or require a strike water addition. All of the water went in right from the start. But, for a brewing system/process that does use separate strike, infusion, and sparge water volumes, the grist ratio is used to help you design your mash schedule and water infusions which is why it is linked to the mash schedule and water infusion table nearby on the same spreadsheet. The table uses your chosen grist ratio to calculate your initial required strike/infusion water volume. You can cut the recipe in half, but beware it will not be completely linear due to system losses which will vary from system to system and brewer to brewer. This is why my spreadsheet exists; to help calculate everything to reach your desired recipe outputs even when scaling up/down or accounting for different efficiencies and losses between a recipe designed for a different system adapted to your own. I planned to freeze/thaw the cherries at least a couple of times to break them up even more, but I ran out of time and only frozen them once for a couple of days before thawing overnight.

@BloodKnight360 2 жыл бұрын

I have like 3 pounds of cherries, I was planning to make a Viking Blod mead with them, but I will use them for beer, I felt inspired right now.

@BEERNBBQBYLARRY 2 жыл бұрын

Cherry mead sounds good too. I’m not sure 3 lb is enough cherry for a 5 gallon batch of beer though. I used 6.5 lb and I may use more next time.

@BloodKnight360 2 жыл бұрын

@@BEERNBBQBYLARRY Don't worry my friend, there's a lot of fruit store near me, I will get some more. I used to make 2.5 gallons of recipes kits but now I have the equipment to make 5 gallons and to play with different malts and recipes.

@francescotassini4321 2 жыл бұрын

Hi Larry, congrats for the great job, I'm sure the beer came out good and tasty! Regarding the pasteurisation in the sous vide bath (which is a terrific idea, by the way), did you follow som e guidelines for the time and temperature applied or just eyeballed the whole process? Thanks a lot for the answer and cheers from Italy.👌

@BEERNBBQBYLARRY 2 жыл бұрын

Yes. There are all sorts of published information on pasteurization methods and the temperature and time required. Commonly, the baseline is 145 F for 30 minutes for Vat pasteurization. Above that, the time required drops up to around 165 where time required is only around one second once the internal temperature gets to 165.

@MikeP350 2 жыл бұрын

I find fruit beers fun to make and delicious. My method is usually to prep the fruit, freeze, turn into compote, then add to sanitized secondary and rack. You get all the juices that way and a full pasteurization, plus a little added sugar. Never done cherry though, looks great 👍. Cheers from Colorado 🍺!

@BEERNBBQBYLARRY 2 жыл бұрын

Compote? That’s an interesting idea. Never heard of that approach until now.

@MikeP350 2 жыл бұрын

@@BEERNBBQBYLARRY compote-ish, just enough sugar to help with maceration and just enough heat to kill any bugs

@dt2243 2 жыл бұрын

Love the video. Did the yeast provide any sourness? Did not expect saison yeast to produce any perceived sourness. You're the king Larry!

@BEERNBBQBYLARRY 2 жыл бұрын

Not technically a sour yeast, but definitely a slightly tart acidic profile it seems. Hard to tell for sure what it’s exact contribution is when the fruit provides its own yeast and bacteria flavor contributions.

@BFloz 2 жыл бұрын

Nice video - might do this next! How do you determine the final ABV if you add fruit to the beer? I guess the OG-FG doesn’t work in this case because you add sugar in the middle?

@BEERNBBQBYLARRY 2 жыл бұрын

For now, I just design the recipe to be lower gravity knowing the fruit will add to it later. In the future, I’ll update my brewing spreadsheet to account for fruit additions since I now know that I’ll be brewing fruit beer more often. In the interim, there are some tables online with some estimations of sugars in fruit additions that can be used to manually determine the extra contribution.

@PhysisEraser 2 жыл бұрын

@@BEERNBBQBYLARRY Hey Larry, I read up on the whole ABV issue with fruits a while back. I came away with the conclusion that while you are adding more sugars, you are also adding enough water to dilute the alcohol made. In some cases you might actually slightly reduce your ABV if the "juice" from the fruit is a lower OG than your wort.

@BEERNBBQBYLARRY 2 жыл бұрын

@John T That's interesting and counter to everything I've learned up to this point. I wouldn't surprised if that info was wrong like so many other old brewing "knowledge". I'll have to go back and check my numbers on my fruits beers I've done so far to see what they say. I think you’re right. Thanks!

@guytanczos8173 2 жыл бұрын

Hi Larry, great vid. Love your channel. I've been making cherry beers for a few yrs., some great, some meh...we had a sour cherry tree with an abundance of fruit. But it died so I went with store sweet cherries. Quite different flavor. More tart with sour fruit. 😋 Do u pit your fruit or just toss it in? I just freeze mine a couple weeks, no other sanitation. Turns out great. Thanks for the excellent vids again

@BEERNBBQBYLARRY 2 жыл бұрын

I did not pit.

@beeroquoisnation 2 жыл бұрын

Great vidya buddy. Looks like a great beer. Sounds like a recipe worth revisiting. I'll split one with ya. Leave the camera at home. You can bring the pistol and some shooting irons though. We can do some shooting right here in my yard. Good to have you back Trubtubing.

@BEERNBBQBYLARRY 2 жыл бұрын

Good idea. I just need to find some affordable handgun ammo. I haven't been to the range in a year.

@beeroquoisnation 2 жыл бұрын

@@BEERNBBQBYLARRY I believe I can scrape enough ammo together for us to shoot for a few hours. :)

@Kitchenappliance996 Жыл бұрын

Heya Larry, do you remember how the frozen berry mix may have imparted (off) flavors on your old brew? I was thinking of doing 4 different batches wheat beer with frozen mixed berries, cherries, mango and pineapple. But I'm doubting whether I should pasteurize the frozen fruits or not.

@BEERNBBQBYLARRY Жыл бұрын

Freezing is supposed to be a way to suppress germs (and break up the fruit) without losing volatile aromas.

@Kitchenappliance996 Жыл бұрын

@@BEERNBBQBYLARRY Thanks for the reply Larry, I've made 150 bottles of this good stuff. And went on to pasteurize instead like how you did. I've changed the recipe somewhat. Using Lallemand Voss Kveik as yeast and cloning the malts and wheat of a hoegaarden Witbier and then backsweetened with erythritol. The sweetness brings out the fruit flavor massively. Everyone loves it, beer drinkers and non beer drinkers alike. It's the single most crowd pleasing brew I've ever made and tasted. All the fruits were added separately at the end in primary. They all are distinctly different and the color is absolutely stunning. Thanks a bunch!

@ShortCircuitedBrewers 2 жыл бұрын

The missed lactic acid addition might explain the efficiency drop. 👍🍻

@BEERNBBQBYLARRY 2 жыл бұрын

That’s interesting. Haven’t considered that or heard of that. I just chalked it up to channeling in the Solo during the mash recirculation. The Solo is wildly inconsistent with mash efficiency from what my records show.

@ShortCircuitedBrewers 2 жыл бұрын

@@BEERNBBQBYLARRY yeah I've had issues with it too.

@superpikl7815 2 жыл бұрын

I would have thought the cherries would need to be pitted. Guess not since it turned out great. Would have been a tiresome chore to do. Great vids!

@BEERNBBQBYLARRY 2 жыл бұрын

It would be a good experiment to split a batch into two fermenters and use pitted in one and unpitted in another just to see if there’s any taste difference. Maybe next time.