BeerSmith™ Recipe Cloud

Notes

General Comments Yeast - Abbey Ale WLP530 for primary strain - Belgain Sour Mix 1 WLP655 in secondary with dregs - OP recommends using RR Consecration, Rodenbach Grand Cru, Norrenboro Old Odense, Cantillon Kriek, and Oude Beersel Kriek dregs Mash - Recommended mash rest at 157-159 to leave plenty of complex sugars for bugs Raisin Addition - Raisins are chopped up and boiled in some of the first runnings before adding to the kettle. - Some people also discusses raisins in the barrel (chopping them up and throwing them in) Cherry addition - Tart/Sour cherries (not sweet), puree, raisins, juice, etc. - OP Recommended adding cherry concentrate after 3-4 months to give the bugs time to work on work before raising the alcohol - Said that Lacto and Pedio tolerance is at 8% ABV - Said to add the cherry concentrate after the beer has soured in the barrel - “I'm planning on adding enough tart cherry concentrate to get to 1.094-1.095 equiv. OG which should be 2 gallons in a big barrel by my calculations. For a 5 gallon batch that would be about 24 fluid oz. in the barrel/carboy if I did the math right (the cherry concentrate is 70* Brix, 1.360 SG).” Useful Links - http://www.lostabbey.com/lost-abbey-beers/non-denominational-ales/cuvee-de-tomme/ - http://kingorchards.com/store.htm?category=Cherry%20Juice%20Concentrate - http://www.homebrewtalk.com/f12/cuvee-de-tomme-clone-group-project-142449/index14.html