Sour Cherry Tripel

All Grain Recipe

Submitted By: corey_james (Shared)
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Brewer: Corey Shoemaker
Batch Size: 8.50 galStyle: Belgian Tripel (18C)
Boil Size: 11.09 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: My Equipment
Bitterness: 40.4 IBUsBoil Time: 90 min
Est OG: 1.089 (21.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 10.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 4.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 2
12.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 3
2.00 oz Sterling [8.6%] - Boil 60 min Hops 4
2.00 tsp Irish Moss (Boil 15 min) Misc 5
0.30 oz Sterling [8.6%] - Boil 10 min Hops 6
2 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 7
8 lbs Fruit - Cherry Regular (0.0 SRM) Adjunct 8
8 lbs Fruit - Cherry Sweet (0.0 SRM) Adjunct 9
3 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 10

Notes

Add first sweet cherry 2 days after fermentation has begun and continue fermenting as normal. Add second regular cherry with secondary and lager cool for about 30 days. Add champagne yeast with bottling to suffice enough carbonation.