cherry in a porter.

Discussion in 'Homebrewing' started by ricchezza, Oct 19, 2012.

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  1. ricchezza

    ricchezza Zealot (670) Nov 2, 2005 Massachusetts

    To the point: how much cherry to use?

    I'm planning to brew a batch for the family for the winter holiday season; a porter with bourbon soaked oak and bourbon soaked dark cherries, both aged in the secondary stage. I don't have a recipe yet (still working on that). I've not used fruit to date apart from orange in a wit. I'm reaching out to the BA experienced community for suggestions on the amount of cherry to use. Looking for balance as opposed to overpowering.
     
    #1 ricchezza, Oct 19, 2012
  2. brkstoutfiend

    brkstoutfiend Initiate (0) Feb 5, 2010 Michigan

    Are you brewing two 5 gal batches or splitting one 5 gal batch into two? Th recipe is important because it's a dark beer. Is it going to be an imperial porter with lots of dark roasty grains or a standard porter? I generally use the 1lb per gal rule when I put fruit in beer but I've only done wheat beers and saisons with fruit. The 1lb to 1gal ratio adds enough of the fruit flavor without overpowering the beer. However if I were to do a dark beer I would probobly go 7 to 8 lbs for a 5gal batch and if you really want the cherry to come through I'd do 10lbs. If I were you though I would research some commercially available cherry beers that you like and maybe even email the brewers to see if they can give you any advice. Good luck.
     
    #2 brkstoutfiend, Oct 19, 2012
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