As I discussed in the Pineapple Wild Ale post a great way to stretch a brew day is to brew a batch of lower gravity wort and split the batch between different fermentors and add a twist to each fermentor whether being yeast, fruit, spices or keep one as a control. As part of a double brew day this batch of Amber wort started at 12.6*P (1.050 SG) and was hopped to 10 IBU's but then had different juice added directly to each fermentor. In this one I added dark cherry juice and pitched roeselare yeast blend to try and re-create the flavors of classic Kriek.
Recipe: Pale malt, Munich malt, Melanoidin malt, Flaked Barley, Briess Crystal 120. Aging with Roeselare yeast blend. Black cherry juice (32 fl. oz) added to primary fermentor.
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