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Karen's Cherry Wheat
American Wheat or Rye Beer • All Grain • 5.5 gal
This will wind up as a Cherry Wheat Ale.
March 27, 2010 pm 05:14pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 4.65 lbs
Pilsner Malt (Organic); Weyermann®
Pilsner Malt (Organic); Weyermann®
Pilsner Malt is produced from German grown two-row Spring barley from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.
- 3.35 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .25 oz
Chinook - 13.0 AA% pellets; boiled 70 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 5 lb
Cherries (frozen) - in secondary (omitted from calculations)
Cherries (frozen)
Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 3.1 SRM | 3 - 6 | |
| Alcohol: | 4.3% ABV | 4% - 5.5% | |
| Bitterness: | 16.5 IBU | 15 - 30 | |
Discussion
Great summer beer
2010-04-09 4:37pm
Racked to secondary today (4/9) added 5 lbs of dark black cherries and 1 tsp pectic enzyme. This will be moderately dark and very cherry tasting, but bone dry.
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