Cherry Schwarzbock

I know it has been a few months since I've posted anything.  Things have been a bit hectic.

Here's what I've been up to lately -> brewing a cherry schwarzbock for my sister-in-law.  Think about a schwarzbier but in a bock profile.  When doing this, its important not to use too much roasted malt.  Otherwise, it carries too much coffee/espresso flavor and ends up tasting stoutish.  Its also important not to use too much wheat, like a dunkleweizen.  It ends up tasting too wheat-stoutish.

To try to avoid these problems in this attempt, I decided to use de-bittered Carafa II and Carafa III malts.  My sister-in-law also wanted something fruity.  Cherrybock beers have been around for a while, so that's what I went with.

I made this beer back on March 10, 2013.  Its been fermenting at about 45F for four weeks now.  I have just added the cherry puree.



The ingredients:
14lb light Munich malt
8oz Crystal 20L
4oz Carafa II
4oz Carafa III
2oz Chocolate Malt
2oz Wheat Malt
3lbs Sweet Cherry Puree -  added to primary after primary fermentation is almost complete

1oz Hallertauer, 4.3AA, 60 minutes
1oz Herbsbruker, 2.6AA, 60 minutes
1oz Spalter, 3.9AA, 5 minutes

White Labs 833 - German Bock Lager

The Mash:
2 step decoction with rests at 122F and 151F for 30 minutes.  Mashout at 168F.

The Boil:
90 minutes

O.G. (without cherries) = 1.077
O.G. (with cherries est) = 1.082
03/31/13 SG (without cherries) = 1.021
F.G. (w/cherries anticipated) = 1.021