(5 U.S. Gallons) (Extract & Grain)
The tartness of the cherries complements the malt sweetness and spiciness of the yeast in this ruddish hued, Belgian inspired summer fruit beer.
| Ingredients |
| 5 lbs |
Briess CBW® Bavarian Wheat LME |
| 1 lb |
Briess 6-Row Brewers Malt |
| 6 oz |
Briess Caramel Malt 60L |
| 12 oz |
Briess Bonlander® Munich Malt |
| 4 oz |
Briess Carapils® Malt |
| 2 qts |
Knudsen's Organic Just Tart Cherry Juice or 4 lbs pitted frozen tart cherries |
| 1/3 oz |
Perle Pelletized Hops (9% AA) (60 min boil) |
| 1 tsp |
Irish Moss (15 min boil) |
| 1 vial |
WLP410 Belgian Wit II Ale Yeast |
| Brewing Procedures |
- Perform mini mash with 4 gallons of water and grains, steep at 158° F for 45 minutes.
- Remove from heat. Add CBW® Bavarian Wheat LME and bittering hops and boil for 45 minutes.
- Add Irish Moss and boil an additional 15 minutes.
- Cool to 70° F, oxygenate wort and pitch yeast.
- After 4-5 days of primary fermentation, puree cherries in a sanitized blender or food processor and add to fermenter. Use cherries that are fully ripe or slightly overripe.
- Transfer off fruit and age for 1-2 weeks to blend flavors.
|
Fermentation |
- Primary: 14 days at 70° F
- Secondary: 10 days at 35° F
- Bottle Condition
|
| Notes |
- Original Gravity: 1.042
- Final Gravity: 1.008
- Alcohol by wt: 3.6%
- Alcohol by vol: 4.5%
- IBU: 12
- Color (Lovibond): 10 + reddish
|
