Good evening my friend,
First of all, I'm not sure if it's ok rise this topic, in advance I'm sorry. But, as you, I've been wondering throughout the internet, searching endlessly, trying to figure it out how best get closer to this nectar. You see, I come from the depths of brazilian home/craft brewing, and here, being a really hot country, people tend to enjoy fruit beers very much. So, I was hoping to really narrow my recipe.
My last try, I found some lost recipe in the web, expressing the main ingredients, such as malt, hops and yeasts (there's even one kind of malt that it's impossible to get here, or extremely expensive.
The recipe follows.
7lb Belgian Pilsner;
0.5lb Belgian Aromatic;
0.5lb Belgian Munich;
0.5lb Belgian Biscuit;
3.5lb Cane sugar;
1lb Cherry;
0.25lb German acidulated malt;
Hops:
0.5oz Styrian Goldings (60min)
0.5oz Saaz (15min)
0.5oz Styrian Goldings (15min)
0.5oz Saaz (15min)
0.5 Coriander seeds (10 min)
0.2 Cardamom pods (10 min) [Couldn't find pods, used seeds]
White Labs - Belgian Golden Ale Yeast WLP570
Poured the cherries during maturation.
Fact is it didn't get the color red, the tasty of cherry was barely noticeable and you could only flavour cardamom after a few days.
Hope I could restart this topic and we get this discussion going on.
Kind regards!
-Gus