How To Make a Cherry Bakewell Beer 🍒

Step by step guide to making an excellent saison style beer that resembles the iconic cherry bakewell. Grain to glass and the recipe is below: Let me know in the comments below what is your fruit forward beer style! An optional addition would be almonds or a drop of disarrono for that marzepan hint - but that's not for me! 😬 Saison | Grainfather G40 | Grain to Glass Thanks for watching, you can also follow me on Instagram: homebrew_griffo Iechyd da! :) Recipe: Batch Volume: 23 L Boil Time: 60 min Mash Water: 19.67 L Sparge Water: 14.21 L Total Water: 33.88 L Boil Volume: 30.1 L Pre-Boil Gravity: 1.042 Vitals Original Gravity: 1.048 Final Gravity (Fixed): 1.007 IBU (Tinseth): 22 BU/GU: 0.46 Colour: 5.9 EBC Mash Temperature — 67 °C — 60 min Malts (4.73 kg) 3.45 kg (72.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC 730 g (15.4%) — Avangard Wheat Malt — Grain — 3.9 EBC 310 g (6.6%) — Avangard Vienna Malt — Grain — 5.9 EBC 240 g (5.1%) — Briess Carapils — Grain — 3 EBC Hops (34.3 g) 18.7 g (19 IBU) — Centennial 9.6% — Boil — 60 min 15.6 g (3 IBU) — East Kent Goldings (EKG) 5.5% — Boil — 10 min Miscs 2 g — Calcium Chloride (CaCl2) — Mash 3 g — Gypsum (CaSO4) — Mash 6 ml — Lactic Acid 80% — Mash Yeast 0.6 pkg — Fermentis BE-134 Safale Belgian-Saison 93% Fermentation Primary — 20 °C — 6 days Add cherry puree increase 21 to 24 over 4 days — 24 °C (4 day ramp) — 4 days Add vanilla pods — 24 °C — 3 days Timecodes: 0:00 Intro 1:03 Full Brew day! 8:10 Adding the Cherry & Vanilla 12:53 Sample & Kegging 18:23 Final thoughts @Grainfather #homebrew #craftbeer #saison