Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Laaglander light dry |
| \N \N | Extract |
| ¼ pounds | Crystal malt |
| ¼ pounds | Lactose |
| 7½ pounds | Fresh sweet cherries |
| ½ ounce | Chinook hops (boil) |
| ½ ounce | Chinook hops (finish) |
| ½ ounce | Hallertauer hops (dry) |
| ½ teaspoon | Irish moss |
| \N \N | Whitbread ale yeast |
This recipe makes 5-½ gallons. Freeze cherries a couple days before brewing. Defrost in the fridge. While wort is boiling, remove stems and crush cherries. After boiling, pour wort over cherries in fermenter. Add cold water and pitch yeast. After a couple days, rack to secondary, straining out cherries. I decided to use lactose because several people thought Papazian's Cherries in the Snow was a bit dry. Primary Ferment: 2 days Secondary Ferment: 6--8 weeks Recipe By : Andy Wilcox
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