The Ultimate Belgian Kriek

[Kevnlis]

I found Cherries at Aldi today for $6.99 a kilo! So I bought a kilo or so.

I want to make a Kreik! Never done one before.

First off though, how do you separate the stems and pips from them? I would rather not do it by hand (it is a lot of cherries!). I was thinking it is probably best to blend the flesh into a puree and then freeze it for a while before use? Also I was planning to rack onto them in secondary. I realise 1 kilo is not much, so maybe I can only do a half batch?

This will be an AG recipe, so any input on grain would be appreciated. I will be doing a triple decoction

[timmy]

Kev,

The Calaglione book recommends 4.5kg of fruit for a 19L batch (IIRC), so maybe grab another kg if you want to do a 1/2 batch.
From what I've read (from Dogger Dan mainly) it's best to freeze fruit first then add at the end of the boil. Calaglione agrees with this. And removing the stems from a kg of cherries shouldn't take that long.... And apparently the pips give an extra something so it might be a good idea to leave 'em in.

Cheers,

Tim

[Kevnlis]

So you reckon just pull the stems off and freeze them whole, then add them at the end of the boil. Still frozen?

[James L]

They reckon you make the beer as is without the cherries, ferment for 10-14 days, and when you transfer to secondary, you steep the cherries in enough 150F water to cover them and do it for 20 minutes (to pasteurise the fruit), then you add the water and the cherries to the secondary fermenter and leave it for an additional 6-8 weeks. rack to tertiary and le it sit for 14-21 days, then bottle.

Kev, are you going to use the Brettanomyces yeast? and the belgian ale yeast?

I dont think they recommend adding the fruit to the boil.... you get better flavour and aroma when you add in secondary.

I got this info out of a book...

Cheers

James

[Kevnlis]

Thanks James, that sounds much more reasonable.

I think I may order the 3278 Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria.

I was thinking of going with the 5526 added to secondary with the cheeries and only letting the main fermentation go for a few days with the 3522 in primary, but geez that would get expensive! ($30 worth of cherries and a further $30 worth of yeast and that does not include the cost of mashing the wort

I would like suggestions on grist content though. Has anyone done a cherry Kreik? There is very little info that I could find, and none of it very useful!

[Ross]

This site is the best resource on Belgian beers that I've found.

http://www.babblebelt.com/newboard/foru ... 52780&pg=1

Cheers Ross

[Kevnlis]

Thanks Ross, that is a very good resource for Brett info no doubt. Now I have even more to think about with this brew. No rush, I am going to take my time and make it a real winner!