This is a brightly colored and flavored beer made with fresh fruit. The cherry flavor is present without being overwhelming or too sweet, balanced by the bitterness of the hops and a hint of spice. This is a fruity beer that can still be enjoyed by those who normally consider them too “froofy,” or fancy.
1½ gal (5.7 L) water
6 oz (170 g) caramel 80L malt
20 oz (570 g) Pilsen light dried malt extract
3 crushed allspice berries
12 cracked grain of paradise seeds
3 g El Dorado hops pellets
2 g Cascade hops pellets
1 lb (455 g) fresh cherries, pitted
1 tsp (2.5 g) Safale S-04 dry ale yeast
1. Gather your ingredients and sanitize your equipment. You’ll need a 2-gallon (7.5-L) stockpot, a thermometer, a grain bag, a long spoon, a straining bag, a 2-gallon (7.5-L) brew bucket, a racking cane or siphon tube, a gallon (3.8-L) carboy and a bung and airlock.
2. Heat the water in the stockpot until it reaches 150 to 160°F (65 to 71°C). Pour the caramel malt grains into the grain bag, tie a loose knot at the top, and steep them in the pot for 20 minutes, while keeping the temperature between 150 and 160°F (65 to 71°C). Remove the grain bag and let it drain back into the pot while you prepare for the next steps.
3. Bring your wort to a gentle, rolling boil. Add the dried malt extract and stir until the wort returns to a gentle boil. Add the allspice, grain of paradise seeds and El Dorado hops and let those boil for 30 minutes. Add the Cascade hops and boil for another 30 minutes. Near the end of the 30 minutes, fill a sink with ice water. Remove the pot from the heat and place it in the ice water in the sink. Let the wort cool until it is near 70°F (21°C).
4. Pour the cherries into the straining bag and tie it shut. Place it on the bottom of the fermenting bucket and use a potato masher, or similar implement, to carefully crush the cherries and release some of the juices. Use the racking cane to siphon the wort into the bucket, avoiding the hop sludge on the bottom of the brew pot. Sprinkle the yeast into the wort and stir it. Put on the bucket lid, add the airlock, label your brew and store it in an area around 64 to 72°F (18 to 22°C) out of direct sunlight for 2 to 3 days.
5. Once the fermentation slows, carefully transfer the beer into the jug, again avoiding the lees at the bottom of the bucket. Let it work for 2 weeks. Bottle when ready.
TIP: If you can’t find grain of paradise, substitute with one-quarter part of black peppercorns. For example, 12 grain of paradise seeds equal 3 black peppercorns.