The plan: I was consulting my "Sacred and Herbal Healing Beers" book and found an interesting recipe using oak bark. Yes, bark. We happened to have a fairly young oak tree in our back yard and I noticed the bark could be chipped off easily. I did some more reading and decided what the hell.. let's do a 1 gallon batch and see how it turns out. As I was putting the recipe together, I thought I should add something to balance out the dry earthy taste the oak bark would most likely give. First thing that came to mind was cherries... I figured the tartness of them might pair well. After an internet search for Cherry Oak... I discovered that Widmer Brothers had already made a Cherry Oak Dopplebock. Shit! Oh well... was actually still going to go through with it, and I went to the grocery store to get the supplies but I could not find any fresh cherries. What I did see though were fresh cranberries. I grabbed a pound of those and also a bag of dried cranberries and headed home to brew.Recipe: (1.5 gallon batch)
OG: 1.074
FG: 1.019*
2# Pale LME
2oz Oak Bark
Cooper's Ale (dry)
11/18 BREWDAY: This was easy - I put on 1.5 gallons of tap water, brought to a boil, added the extract, dissolved, then added the oak bark and left on a low boil for 45 minutes. I pulled it off the stove, gave it an ice bath to 70, strained it into a 2 gallon bucket, checked gravity - Brix=18/1.074, then pitched 1 gram of yeast and let go. By the next morning it was showing fermentation. We left soon after for Thanksgiving, so the plan was to rack to secondary & add the cranberries when we got back from our trip back to PA.
12/5 SECONDARY: Before racking, I pulled a sample and checked gravity - Brix=9.9/1.019. Sweet... already rockin 7%. I also took a little sample to taste. Color was darker than I expected, very sweet... but wow was it tasty! I first added the dried cranberries to a 1 gallon jug, I think about 3 oz. I racked the beer on top... then realized that the dried cranberries would probably just make it sweeter, rather than tart. I pulled out the fresh cranberries, crushed them up a bit, and then added those in as well. Over the next couple of days a bit of a re-fermentation started happening. I made the mistake of not taking a gravity reading after I added the cranberries... it seems like the dried ones have added more sugar. I let it go until the 11th and then prepared for bottling.
12/11 BOTTLED:
