Michaewa

Squeezed it in yesterday, here is the recipe for 10 gallons:

• 10 # 2 row
• 4 # wheat malt
• 12 oz 40L crystal
• 1 oz roast barley (english)
• 2 oz hallertau 60 min
• WLP575 Belgian Ale Blend

Mashed at 156 for 1 hr, 60 minute boil, chill, and pitch.

I’ll let it go for 10 days or so and then rack 4 gallons into each of 2 carboys with 1 gallon of Knudsen’s cherry juice.

The english roast barley and the yeast were an audible due to the lack of selection at the homebrew shop. I think it will turn out just fine.

Now I just need to come up with a name. Since the cherries traditionally come from Door County I was thinking of something that would pay homage to the lizard king. Roadhouse Red perhaps?