Cherry Bomb (Oaked Cherry Cardamom Belgian Quad)

All Grain Recipe

Submitted By: Mike63 (Shared)
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Brewer: Mossy Stone Breweries
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 27.6 SRMEquipment: Mossy Stone Brewing Gear; 7.5 Gallon BoilerMaker™ (5 gal/19 L)
Bitterness: 40.1 IBUsBoil Time: 60 min
Est OG: 1.081 (19.6° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.85 gal London Ontario Water Water 1
4.00 oz Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
11 lbs 10.94 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
1 lbs 4.25 oz Caramunich Malt (56.0 SRM) Grain 4
6.96 oz Biscuit Malt (23.0 SRM) Grain 5
6.72 oz Chocolate Malt (350.0 SRM) Grain 6
6.68 oz Aromatic Malt (26.0 SRM) Grain 7
6.32 oz Special B Malt (180.0 SRM) Grain 8
2 lbs Candi Sugar, Dark [Boil] (36.0 SRM) Sugar 9
1.00 oz Northern Brewer [9.9%] - Boil 60 min Hops 10
1.00 oz Hallertauer [3.6%] - Boil 30 min Hops 11
0.26 tsp Irish Moss (Boil 15 min) Misc 12
1.00 oz Styrian Celeja [2.6%] - Boil 15 min Hops 13
1.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 14
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 15
0.08 oz Cardamom (Secondary 7 days) Misc 16
26.00 oz Sweet Cherry Puree (Vintners Harvest) (Secondary 90 days) Misc 17
2.00 oz Oak Chips (Secondary 90 days) Misc 18

Notes

Add 3lbs of tart sweet (sour are hard to find) cherries to the secondary, add Brett B yeast (for developing a complex flavor profile). Flood carbouy with CO2, to reduce O2 contamination Add a 1/2 teaspoon of fresh ground cardamom to secondary 7 days before bottling/kegging Flood carbouy with CO2, to reduce O2 contamination Age for a month

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