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Greg's Cherry Lager
Fruit Beer • All Grain • 5 gal
I had planned to add lactose at bottling, but didn't when it didn't seem to taste too sour.
April 3, 2012 pm 05:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 5 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.7 oz
Ahtanum® - 5.2 AA% pellets; boiled 60 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 0.3 oz
Ahtanum® - 5.2 AA% pellets; boiled 15 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
First Attempt at Fruit Lager 6 lbs cherries added in secondary
Style (BJCP)
Category: 20 - Fruit Beer
Subcategory: A - Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 4.2 SRM | 1 - 50 | |
| Alcohol: | 4.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.4 IBU | 0 - 100 | |
Discussion
Result - Recipe Adjustment
2012-04-03 5:52pm
The cherries used were frozen mix of hand picked sour and sweet cherries. I also added a bottle, 4 oz, of LD Carlson cherry flavoring because the cherry flavor from fruit was faint. The result was light flavored and slightly tart. I recommend sweet dark cherries if using real fruit and maybe add some lactose to offset the tartness from secondary fermentation of the fruit. I think the flavoring is necessary. Also maybe avoid the flaked wheat to get more clarity.
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