Cherry Wheat

Extract Recipe

Submitted By: aholloway (Shared)
Members can download and share recipes

Brewer: Anthony Holloway
Batch Size: 5.00 galStyle: Fruit Beer (20A)
Boil Size: 6.16 galStyle Guide: BJCP 2008
Color: 10.0 SRMEquipment: Pot ( 10 Gal/39.8 L) - Extract
Bitterness: 25.2 IBUsBoil 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

Amount Name Type #
3 lbs Wheat Liquid Extract (8.0 SRM) Extract 1
1.00 oz Willamette [5.5%] - Boil 60 min Hops 2
3 lbs Wheat Liquid Extract [Boil for 5 min] (8.0 SRM) Extract 3
0.33 oz Cascade [5.5%] - Steep 5 min Hops 4
0.33 oz Cascade [5.5%] - Steep 15 min Hops 5
1.0 pkgs American Wheat Ale (Wyeast Labs #1010) Yeast 6
5 lbs Fruit - Cherry Tart (8.0 SRM) Adjunct 7
0.33 oz Cascade [5.5%] - Dry Hop 0 days Hops 8

Taste Notes

Day 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


Brew 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. -No bubbles. - 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.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine