This is the brew that won Sarah the UK National Homebrew Competition in 2017. It scooped gold in its flight and then won overall gold after beating all the other beers in the best of show round. The judges scored it 46 / 50, ranking it a world class example of the style.
Batch Size: 20.00 L
Boil Size: 25.99 L
Boil Time: 60 min
End of Boil Vol: 23.19 L
Final Bottling Vol: 17.80 L
Efficiency: 68.00%
Est Mash Efficiency: 74.1%
Sparge Temperature: 75.6 oC
Target Mash PH: 5.20
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7%
Grain:
2 KG Pale Ale Malt (Bairds) (4.9 EBC)
2 KG Wheat Malt, Pale (Weyermann) (3.9 EBC)
Hops: None
Yeast: The Yeast Bay Melange
Protofloc: None
Additions:
5 KG cherries (see fermentation)
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 104.70 g
Keg/Bottling Temperature: 21.1oC
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Est: Bottle with 104.70 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 111.33 g Corn Sugar
Age for: 30 days
Storage Temperature: 18.3 oC
Saccharification: Add 28.44 L of water at 70.5 ºC. Step Temperature: 66.7 ºC.
Step time: 75 min
Mash Out: Heat to 75.6 ºC over 7 min. Step Temperature: 75.6ºC. Step time: 10 min
Sparge: If steeping, remove grains and prepare to boil wort.
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
Fermentation
Start with a fermentation temperature of 21-22 ºC for the first few days then raise the temperature to 24-27 ºC to encourage development of sourness (Lactobacillus, Pediococcus).
5 kilos of cherries (destoned, blended and sieved) added to the primary fermenter after 2 weeks of fermenting.
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