Continuing the Burton Ale Yeast Campaign

While I have been lax in updating this blog, I have been quite occupied with brewing. I used the Burton Ale yeast cake from the mild to prepare two higher octane beers. One is an attempt at a Chery Stout, the other my holiday Barleywine. My stove likes to cause boil-overs.

Cerise Noire - Cherry Stout

Grains: 1 lb Chocolate Malt, 1 lb Crystal 105, 2lb Belgian Pilsner, 0.5 Lb Roasted Barley, 0.25 lb Cara-Red. Mashed with a single 60 minute infusion at 150-155sparged between 170-175 F.
Dry Extracts: 3lbs Muntons Light DME, 2lbs, Muntons Dark DME
Hops: 1 oz Northern Brewer (60), 1 oz Williamette (5 min)
Yeast: White Labs #026 - (Burton Ale Yeast from Clark Kent's Manners Cake)
Etc: 1 tsp Irish Moss (30 min)
Fermentation Notes 1 week @ 69 F, racked onto 5.5 lbs of Frozen Sweet Dark Cherries for 2wks at 68 F, racked into tertiary fermentation for a month at cellar temps (64-55)

The initial gravity was about 1.060, and it dropped to 1.015 before racking it onto Cherries.

Boil-over Barleywine - (the most frustrating brew day ever)
Grains: 1 lb Belgian Aromatic, 0.5 lb Vienna, 2lb 2-Row Pale, 0.5 Lb Cara Pils Barley. Mashed with a single 60 minute infusion at 150-155sparged between 170-175 F.
Dry Extracts: 8lbs Muntons Light DME, 1 lbs, Coopers Light DME
Hops: 1 oz Galena (90), 1 oz Cluster (60 min), 1 oz Crystal (1 min)
Yeast: While Labs #026 - (Burton Ale Yeast from Cerise Noise Cake)
Etc: 1 tsp Irish Moss (30 min)
Fermentation Notes 2 week @ 68 F, cold conditioned from 60- 40 over two weeks on the yeast, racked to secondary with 5 oz of priming sugar (I'm concerned about oxidation) and 1 oz of Crystal. 4 Weeks at cellar temps, will bottle with S-59 dry yeast.

OG: 1.090