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Northern Cherry Wheat
American Wheat or Rye Beer • Extract • 5 gal
June 28, 2002 pm 02:15pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1/4 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1/2 oz
Cascade - 5.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 4 oz
Cherry Extract - (omitted from calculations)
Cherry Extract
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Steep the crushed grains in 155°F water for 30 minutes. Add Irish Moss 15 minutes before end of boil. Add Cherry Extract at bottling time.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 7.0 SRM | 3 - 6 | |
| Alcohol: | 5.3% ABV | 4% - 5.5% | |
| Bitterness: | 9.4 IBU | 15 - 30 | |
Discussion
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