The batch does not taste bad although the cherry taste is none to prominent.
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …