Christmas Cherry Belgian Ale

OG: 1.092
FG: 1.019 
SRM: 48.83
IBU: 48.15
ABV: 9.58% 
PRE-BOIL GRAVITY: 1.066

YEAST STARTER  

1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
   
2. Allow solution to Boil for ~15 minutes.
   
3. Put into a mason jar or temperature proof glass vessel.
   
4. Apply Ice Bath until Temperature reaches ~65F. 
   
5. Squeeze 1 packet of WLP500 into DME Solution. 
   
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F. 
   
   Pre-BIAB Instructions
   
   
7. Put Maris malt and flaked Oats into muslin sac or two sacs.
   
8. Put remaining milled ingredients into one seperate muslin sac.
   
9. Put hops into muslin sac.
   
10. Put Cherries into muslin sac.
    
    MASH or BIAB 
    
    PRE-HEAT STRIKE WATER - 4 gal of 163F water
    PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
    (conduct Simultaneously) 
    
    Water Volume: 7 gallons for 1.5 lb/qt ratio. 
    
    
11. STRIKE WATER: 163F. 
    
12. Add UK Maris malt and Flaked Oats @ 163F.
    
13. Allow Temperature to fall to 152F prior to closing lid. 
    
14. Maintain mash temp for 45 minutes.
    
15. Raise temp to 158F.
    
16. At 50 minutes into mash, add the rest of the grains.
    
17. Maintain temp @ 152F for the remaining 25 minutes.
    
18. Check Mash pH ~60 minutes into Mash. 
    
    pH: ______ (Aim for 5.2)
    
    
19. Add Salts if needed.
    
20. Total Mash Time: 75 minutes 
    
21. Begin Sparge! 
    
    FINAL MASH TEMP: ____F 
    FINAL MASH pH: ____ (Aim for 5.2)
    
    SPARGE  
    
    
22. Heat 4 gal of Water to 170F. Add to Sparge Vessel. 
    
23. Allow water to cool to 168F prior to beginning Sparge. 
    
24. Recirculate 4 times prior to collecting wort. 
    
25. Attempt to Sparge for over 25-30 minutes. 
    
26. Measure pH of the solution coming from Mash Tun @ end of Sparge. 
    
    Sparge pH: ______
    (Aim for 5.2)
    
    Liquid Malt & Sugar Additions
    
    
27. Stir in Liquid Amber malt.
    
28. Stir in DME crystal dark malt.
    
29. Stir in Belgium Dark Candied Sugar.
    
    BOIL  
    
    
30. Check Pre-Boil Gravity (goal: 1.060) + pH 
    NOTE: Make sure to adjust for TEMPERATURE  
    
    PRE-BOIL GRAVITY: ____ @ __F 
    Adjusted Gravity: __ 
    PRE-BOIL pH: ____ 
    
    
31. Boil for 75 minutes or until final volume reaches 5 gallons. 
    
32. Scoop the Poo for ~10 minutes. 
    
33. Add Mosaic @ 45 minutes. 
    
34. Add Mosaic @ 15 minutes.
    6 a. Add dried cherries @ 15 minutes in muslin bag.
    6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
    6 c. Add vanilla stick @ 5 minutes in muslin bag..
    
35. Remove vanilla, cherries and cinnamon at the end of boil.
    
36. Chill wort to 65F prior to Fermentation. 
    
37. Oxygenate Wort before and after pitching yeast. 
    
    ORIGINAL GRAVITY: ______ 
    
    FERMENTATION  
    
    
38. Goal Starting Temp: 65F 
    
39. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation. 
    
40. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.
    
    8 week / 60 days in Primary 
    
    PRIMING  
    
    "carbonate to approximately 2.5 volumes CO2" 
    
    
41. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket 
    
42. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution) 
    
43. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
    
44. Store some bottles for months to enjoy!