Dr Pepper ale

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Dr Pepper ale

Unread postby Bigstew » Fri Nov 16, 2018 2:04 pm

AS chrismas is coming I want to do an ale for the non ale drinkers. I have been asked to make a beer like a softy so here is my planned brew using a cream ale style base with flavours in. So here goes.
2 Kg Pilsner,
2 Kg Maris Otter,
500g Falked maize,
500g Torrified Wheat,
mashed at 64 degrees C for 90 mins,
boil for 90 mins,
30gms saaz at 60,
10gms saaz at 10,
1/2 tsp Irish Moss at 10.
500g lactose at 10,
10 gms saaz at flame out.
Ferment at 20 deg C US-05

Transfer to secondary with 4Kg frozen black cherries,
wait till FG is reached then bottle with 1 - 2 oz almond extract.

Any thought please?
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Re: Dr Pepper ale

Unread postby mashy » Fri Nov 16, 2018 3:43 pm

:shock: :shock: :shock:

If this is a 23l batch, this is going to be strong - serve in wine glasses. I would expect this to be a big flavour Cherry wine, with a slight hint of ale. I doubt the hops will get a look in.

You are brewing a 5ish% beer and then then adding a huge amount of fermentable sugar with the cherries.

Also bear in mind the cherry skins may float (rise up on the co2), so these will need punching down 2x daily. So your want a wide neck Fv or better a bucket and forget the airlock unless you are prepared for a cherry missile crisis.

Was that what you had in mind?

Thats was my first impression - should have asked is this a known recipe or a creation?
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Re: Dr Pepper ale

Unread postby Bigstew » Fri Nov 16, 2018 6:37 pm

Hi mashy, my wish was to create a beer which was light like lager but with the flavour of Dr Pepper soda. The soft drink is big on cherry and almond flavour and very sweet. Hence the lactose for unfermntable sweetness and saaz to blance a little, in essence a fruit beer with almonds and back sweetness. One of my sons drinks shit like kopperburg cider so I want to bring him down the true path of beer drinking slowly but surely. I use a coarse muslin for the cherry weighed down with a few stainless steel ball bearings , and there is plenty of krausen room in a fermenatsaurus, should be shooting at about 5.4 % depending on the cherries.
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Re: Dr Pepper ale

Unread postby mashy » Fri Nov 16, 2018 8:27 pm

Black cherries will have a lot of fermentable sugar.
If you know the brix we can work it out.

It's interesting because this is more Winemaking.

Why have you chosen lactose?
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Re: Dr Pepper ale

Unread postby mashy » Sat Nov 17, 2018 8:20 am

I reckon the cherries (Stoneless) will be about 17-18 brix.
That means if you fermentated them alone, you would get a gallon or so of 8-9% cherry wine.

Thoughts....

Why not ferment them both separately. Use a wine yeast for the wine, k1v would bring the fruit out.

Lalvin All Purpose K1-V1116 Wine Yeast - Pack of 2 https://www.amazon.co.uk/dp/B00O8PUO72/ ... 7BbEM97ENQ

Then you have two products you can blend in a 100ml glass and taste various proportions. That keeps the maths easy (70/30 etc). You can back sweeten at the same time. With a 10% solution of nonfermentable sweetener. Ditto vanilla.

Setup a ten glasses 90/10, 80/20 through to 10/90 and then have a tasting party.

This will get you the drink you want and its a good fun party drinking game.
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Re: Dr Pepper ale

Unread postby aziztan » Tue Nov 20, 2018 9:19 pm

Here's an app you help you calculate fruit fermentables.

http://blog.craftbeertraders.com/fruit- ... alculator/

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Re: Dr Pepper ale

Unread postby mashy » Wed Nov 21, 2018 6:34 am

good find..
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