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Notes

My notes: To the boil, I added 1 lb. of D-180, 1 lb of Dark Belgian Candi Sugar, and 1 lb. of Muscavado sugar. - Added 2 oz of Med French Oak to primary, after soaking in Bourbon. - Added 4 cans of Sweet Cherry Puree (12 lbs total) Notes from original article: Cherry Funk Recipe Specifics ---------------- Batch Size (Gal): 4.25 Total Grain (Lbs): 13.45 Anticipated OG: 1.095 Anticipated SRM: 27.0 Anticipated IBU: 29.2 Brewhouse Efficiency: 77 % Wort Boil Time: 150 Minutes Grain/Sugar ------------- 5.00 lbs. Pilsener 3.00 lbs. Munich Malt 2.00 lbs. Maris Otter 1.14 lbs. Dark Candi Sugar Syrup 0.75 lbs. Muscavado 0.56 lbs. Aromatic Malt 0.56 lbs. CaraMunich Malt 0.19 lbs. Dark Soft Candi Sugar 0.13 lbs. Chocolate Malt 0.13 lbs. BLAM Caramel Hops ----- 1.50 oz EKG @ 120 min. .50 oz Czech Saaz @ 15 min. Extras ------- 6 lbs Sweet Cherries for 48 Days .5 oz Medium Charred oak soaked in Elijah Craig Bourbon for 210 Days Yeast ----- White Labs WLP530 Abbey Ale Water Profile ------------- Profile: Wayland Calcium(Ca): 31.0 ppm Magnesium(Mg): 6.2 ppm Sodium(Na): 20.0 ppm Sulfate(SO4): 36.0 ppm Chloride(Cl): 25.0 ppm biCarbonate(HCO3): 61.5 ppm pH: 7.00 Mash Schedule ------------- 45 minutes @ 154 Notes ----- Brewed 8/5/06 by myself. The base is a retry at my recipe for Ambree 7, but darker and stronger. A chunk will be separated after primary and treated to mimic Cuvee Tomme. Fly sparge collected 6.5 gallons of 1.068 runnings. Final runnings 1.020. Long boil to remove the excess liquid. Sugar dissolved in the kettle during the sparge. Base Malts: 74.4% of fermentables Total sugar: 16.4% Specialty: 9.8% Approximately 11 month old hops adjusted down to 5.5% AA from 6.5% Washed second generation yeast from sugar experiment that got a bit of boiled wort into it to get the yeast going. Chiller broke and sprayed some water into chilling beer. Gravity slightly undershot because of added volume. Pitched at about 70, put into 60 degree fridge. Not much activity the next morning, so I turned up the fridge to 64 and gave it a shake, within a few hours full krausen was reached. Fridge dropped to 62. The following day there was some overflow, so I added a blowoff tube. At about 48 hours I took the fermenter out of the fridge into a 75 degree ambient room. Hopefully this will boost attenuation and increase ester formation. Krausen subsiding so I put on an airlock. By the next day bubbling had slowed to a bubble every three seconds or so and the temp read 75 on the fermenter strip. 72 hours after pitching the gravity is down to 1.041 (57% AA) another 15-20 or so points to drop still. The temperature fell to 70 over the next 2 days, but bubbling continued slowly. 8/10/06 1 pint starter made with half a tube of Brett C and the dregs of an Orval bottle. 8/14/06 Still a small krausen, the gravity is down to 1.033 (65% AA) and looks to be about done changing. Good thing there is brett and some cherries going into most of this one, its way to sweet for a Belgian... but otherwise tastes good. Nice pellicle forming on top of the starter. 8/24/06 1.024 (75.5% AA) Glad it kept dropping, transferred to secondary for a bit of conditioning before I divide and add the brett. 8/27/06 Took the 1 oz of medium toast French oak beans that had been soaking in bourbon and charred it with a blowtorch for a few minutes to replicate the char of bourbon wood, then topped off with fresh Elijah Craig. 9/06/06 Transferred to a 3 gallon glass carboy with the funky starter, 1/2 gallon left over went into the fridge at 38 degrees. 9/10/06 Bottled the Brune 10, 2 small bottles 1 big. 1/2 tsp sugar per small bottle, 1 tsp for the big. 9/11/06 Put frozen cherries into better carboy to thaw after 3 hours I racked the beer on top and added 8 cubes of the bourbon oak. I can always add more wood in tertiary if the flavor doesn't come through. 9/13/06 Tried one of the bottles of the straight brune 10, I really disliked it harsh bitter coffee flavor. Should improve greatly with age and the other flavor agents. 10/29/06 Transferred off cherries to 3 gallon fermenter with fresh bourbon oak, apparently I filled it up too high because when the Brett fermentation kicked off there was a bit of overflow. 5/19/07 Bottled with 1/4 cup white sugar. Yielded about 3 gallons. Tastes pretty smooth (with some rubbery note, not sure if it is the Orval dregs or the high fill next to the rubber stopper). Might take awhile to carbonate since I didn't add extra yeast as I originally planned. 7/06/07 Fully carbonated and very nice. Particularly after it warms up the cherries and dark fruit really balance out the funkiness. Final gravity is around 1.010. Ruby red color.