shit kriek

[one_dead_soul]

ok i don't think i'm gonna call it that. i got an idea. i've had a few krieks over that past couple of years and liked them but found they were sweet ( i didn't let them age to sour more ) so i had an idea to balance it out. i was thinking about adding chocolate. chocolate gose well with cherries. i would probably ad just a tuch of roasted malt too becouse i know i would like it. so this is the purposed recipe. it based on the kriek from northern brewer

dark chocolate kriek

3 lbs. Wheat Dry Malt Extract
3 lbs. Pilsen Dry Malt Extract
4 oz roasted malt
6 oz 100% baking cacao
1 oz. Hallertau Select (60 min)
Oregon Cherry Puree (2 cans) (add to secondary fermenter)
Wyeast #3278 Belgian Lambic Blend

i was also thinking about letting it age in the keg and when it gets to the sourness i like, dry hopping it for something else interesting and to stop the souring.. or help stop it anyway. of cource its gonna stop when it goes into the fridge but i think the added complexity would be nice. any thoughts on what hops would be good for the dry hopping this?
what do you guys think? any thought?

tom

[Brew Engineer]

I don't know much about Krieks, but I love the name!

[Sent From My iPhone]

I wouldn't dry hop it at all, it would just clash with the fruit and chocolate.

[one_dead_soul]

I wouldn't dry hop it at all, it would just clash with the fruit and chocolate.

don't some hops give a flowery/perfume kinda taste/aroma? don't you think that would be a nice tuch? i mean i would taste it befor i dry hopped it but i think i might be good

[Mylo]

Missing a paddle, eh?

I'm with Sheen. I don't think that dry hops (or even late hop additions) will go with sour and chocolate flavors you are after - as it shouldn't be a very hop forward beer.


Mylo

[one_dead_soul]

ok ok i wont dry hop. i guess i'm out numbered on this one

[Nate Diggler]

I've been thinking about something similar... a Black Framboise.

Here's what I've been envisioning so far:

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.5 5.00 lbs. Pilsener Germany 1.0380 2
46.5 5.00 lbs. Wheat Malt Belgium 1.0380 2
3.5 0.38 lbs. Chocolate Malt Belgium 1.0300 500
3.5 0.38 lbs. Roasted Barley Belgium 1.0300 575

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.5 oz. Hallertauer (stale) Whole 3.20 3.5 60 min.


Yeast
-----

WYeast 3278 Lambic Blend

Adding Raspberry puree to the secondary, naturally.

[one_dead_soul]

that sounds pritty good too. maybe i'll try that after i do this.. i think i'm gonna order some beer suplies this week end. viva la shit kriek!


tom