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Cherry Bourbon Dark Belgian (Brett)

Ok I stole this from http://madfermentationist.blogspot.com/2007/09/bourbon-brett-cherry-dark-belgian.html, but oh well. This beer looks amazing if I ever make it. Use the Abby Ale II yeast during primary then mix up some Brett to add to secondary. This will have to sit for about 200 days in secondary before I even consider bottling it. I am... show more
Brewer
Brewer's Profile Image
Beer Style
Belgian Specialty Ale
Recipe Type
All Grain
Brew Date
Nov 21, 2009
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malt & fermentables

% LB OZ Malt or Fermentable ppg °L
36% 5 0 Belgian Pils info 37 2
21% 3 0 Munich Malt info 37 9
14% 2 0 Belgian Candy Sugar Dark info 36 275
14% 2 0 British Pale (Maris Otter) info 37 3
4% 0 10 Belgian CaraMunich info 33 75
4% 0 10 Belgian Aromatic info 34 23
2% 0 5 Belgian Candy Sugar Amber info 36 75
2% 0 4 Molasses info 36 80
1% 0 3 Chocolate Malt info 34 475
14 0
Original Gravity
1.080 measured
(1.072 estimated)
Final Gravity
1.012 measured
(1.017 estimated)
Color
45° SRM / 89° EBC
(Black)
Mash Efficiency
86% measured
(75% used for O.G. estimate)

hops

use time oz variety form aa
boil 90 mins 2.0 Styrian Goldings info pellet 3.5
boil 1 min 0.5 Amarillo info pellet 7.0
Bitterness
25.7 IBU / 7 HBU
ƒ: Rager
BU:GU
0.36

yeast

White Labs Belgian Style Ale Blend (WLP575) info
ale yeast in liquid form with medium flocculation
Brettanomyces Claussenii info
ale yeast in liquid form with medium flocculation
Alcohol
9.1% ABV / 7% ABW
(7.3% est. ABV / 6% est. ABW)
Calories
237 per 12 oz.

misc

use time amount ingredient
boil 45 days 6 pounds Cherries info
secondary 200 days 0.5 ounces Oak Chips info
 
u.s. units
metric units
comments
Something very clever (not to mention beery).

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