Submitted By: aholloway (Shared)
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|Brewer: Anthony Holloway|| |
|Batch Size: 5.00 gal||Style: Fruit Beer (20A)|
|Boil Size: 6.16 gal||Style Guide: BJCP 2008|
|Color: 10.0 SRM||Equipment: Pot ( 10 Gal/39.8 L) - Extract|
|Bitterness: 25.2 IBUs||Boil Time: 90 min|
|Est OG: 1.050 (12.4° P)|| |
|Est FG: 1.012 SG (3.0° P)||Fermentation: Ale, Three Stage|
|ABV: 5.0%||Taste Rating: 0.0|
||Wheat Liquid Extract (8.0 SRM)
||Willamette [5.5%] - Boil 60 min
||Wheat Liquid Extract [Boil for 5 min] (8.0 SRM)
||Cascade [5.5%] - Steep 5 min
||Cascade [5.5%] - Steep 15 min
||American Wheat Ale (Wyeast Labs #1010)
||Fruit - Cherry Tart (8.0 SRM)
||Cascade [5.5%] - Dry Hop 0 days
Taste NotesDay 13 - Tasted from sample removed for gravity reading. It taste very good. Flat of course. A little hoppy with is what I was going for. I wanted beer first with a nice fruit complement. Not too sweet but definatly taste the cherries. I can not wait to dring this one.
Day 25 - Beer tast very good. Just a hint of cherry. Very nice. Not sweet not too tart.
Beer taste good. Nice head & head retention
NotesBrew Batch #5
Yeast Starter 03/01/2012 1L starter volume. Yeast dates 12/6/2012. Pitched starter 66ºF. Estimated 262 billion. According to estimate I only need 203. It looks like I have plenty and over pitching by 30% or so. Put in fridge for two days.
Day 1 - 03/03/2012 Romoved starter from fridge & bringing up to room temp. Plan to decant wort off of starter. Starter boiling 6 gallons of Hinkley Springs water in boil kettle. Boiling another 1.5 gallons for possible top up.
90 Min: Added 3.3lbs of wheat malt syrup 65% wheat 35% barley.
90 Min: Added 1oz Willamette hopps for bittering. Boiled until the hot break.
30 Min: Added .333oz Cascade hopps for aroma
15 Min: Add chiller to boil kettle
10 Min: Added remaining 3.3lbs of wheat malt syrup
5 Min: Added .333oz Cascade hopps for aroma.
Wort chilled from boiling to 66ºF in 20 minutes. This is faster than last time. I think because it is cooler outside 34ºF
Transfered wort to carboy. With the new pot I was able to strain the wort without clogging. Much easier. This should be the cleanest batch so far. Very little hop sediment made it into the carboy.
03/03/2012 14:30 Started airation of wort
03/03/2012 OG 1.040
03/03/2012 15:30 Finished airation. Airation much shorter this time. I have been going around 3 hours. This time it was an hour.
03/03/2012 15:40 Pitched yeast 66ºF. Set temp controller to 66ºF for a 68ºF actual temp. Used a botle cap and blow off hose with a jug of star sand. I am trying to avoid the messes of the last two batches.
Day 2 - 03/04/2012 25 Hours - Very active fermentation. Raised temp controller to 73ºF for an actual temp of 75ºF. Estimating fermentation is over 30% complete. I did not tak a gravity reading but this yeast has alway started very fast.
Day 3 03/07/2012 Gravity is 1.009.
- Primary fermentation appears to be complete.
- Krausen has fallen.
- Color has changed to a light carmel.
- I was planning on giving it seven days for the primary before adding the cherries but I am going to change that and add them today.
- 07:30 Adding 1/3 oz Cascade hopps.
- Thawing cherries.
- Pasturized 20 minutes at 145-160ºF.
- Added cherries to primary.
- Fermentation took off right a way. It is very very very active. Lost of convection and bubbling.
Day 12 - 03/15/2012 Ocassional bubble. No major activity.
Day 13 - 03/16/2012 Gravity 1.007.
- Racked to SV.
- Still has a bit of cherry sediment. I hope that settles out over the next week or so.
- Plan to cold crash Next Wednesday.
Day 22 - 03/25/2012 Cold crash
Day 25 - 03/28/2012 Racked to keg. Carbonate at 13psi. Beer looks very good.
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