St. Louis Brews

BeerGuy

Friends,
I am planning a brew of a beer like Kasteel Rouge. I have a bucket of frozen Montmorency cherries to use up, and the cherry beer from Kasteel is one of the most amazing beers IMO. If you haven't had it...try it! You won't be disappointed. It's in bottles, and on draft at a couple of locations around town. I know Cicero's rotated between the cherry beer and another Kasteel product.

For those that do know the beer, what would be your suggestion for a recipe of the base beer? I plan to use the procedure that Kasteel uses to get the cherry into their beer by soaking the cherries in brandy, then adding it to the finished beer. They also then chocolate cover the cherries, which I also plan to do if they survive the brandy process.

Any help with thoughts about a recipe for this beer would be greatly appreciated.

Sean
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Dale P · Posted: Fri Mar 12, 2010 2:41 pm Post subject:

Remember, I get a taste of this....
Dale
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wnordmann · Joined: 25 Feb 2007 Posts: 358

Kasteel Rouge is quite the tasty beer. You seem to be at a good start with a plan for the cherries. But I have no idea where to start, I guess it seems like a simple brown ale for the base beer, with some mild Belgian yeast?

BeerGuy · Posted: Fri Mar 12, 2010 3:01 pm Post subject:

JE · Joined: 17 Jan 2007 Posts: 943 Location: Lemay, MO

Sean, it would appear this may guide you...

http://forum.northernbrewer.com/viewtopic.php?p=547767&sid=eefb164c440a155bb651c4df0a46c1df

It is stating (if you don't want to look at the link) that the book "Beer Captured" has a recipe for the Kasteel Bruin...which apparently, according to the link anyway, is the base for the Kasteel Rogue.

Basically 6 month old Bruin with the Brandy soaked cherries added and aged...

Hope this helps out a little...
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BeerGuy · Posted: Fri Mar 12, 2010 4:04 pm Post subject:

I have that book, and it doesn't seem to have the recipe for the brown. It has a recipe for Kasteel's blonde ale.
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Give a man a beer, and he wastes an hour. Teach a man to brew, and he wastes a lifetime.

JE · Joined: 17 Jan 2007 Posts: 943 Location: Lemay, MO

Which would tell me that someone was wrong! Darn Northern Brewer forum!!!

I will continue the search, Sean!
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JE · Joined: 17 Jan 2007 Posts: 943 Location: Lemay, MO

Okay, Sean...try this one???

http://www.homebrewtalk.com/f12/please-critique-my-kasteelbier-bruin-brune-recipe-138822/

Here's this guy's final version, in case you don't want to wade through three pages of stuff...

Alright, final recipe, brewing now:
12 lbs pale 2-row malt
5 lbs munich malt
1 lb aromatic malt
14.5 oz caramunich malt
11 oz melanoiden malt
8 oz special b malt
1.25 oz styrian goldings (50 mins)
1.5 oz saaz (50 mins)
1 TBSP ph 5.2 stabilizer
Belgian Ale (WLP550)

Had to sub WLP550 because they were out of Wyeast trappist high gravity.
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HarvInSTL · Joined: 18 Apr 2007 Posts: 878 Location: Columbia, MO

I'd mash high @ 158 if you want it sweet like what we get here in the states.
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