Briess Recipe Database

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Malt: Roasted Barley

• 

  White Cherry

  
  

  The tartness of the cherries complements the malt sweetness and spiciness of the yeast in this reddish hued, Belgian inspired, summer fruit beer.

  
  

  Type: Ale

  Style: Wheat

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5 lbs	CBW® Bavarian Wheat LME		Extract, LME
  1 lb	Brewers Malt		Base
  6 oz	Caramel Malt 60L		Caramel, Crystal
  12 oz	Bonlander® Munich Malt		Kilned, Munich
  4 oz	Carapils® Malt		Dextrine
  2 qts	Knudsen's Organic Just Tart Cherry Juice	Substitute 4 lbs pitted frozen tart cherries
  1 tsp	Irish Moss	Boil 15 minutes
  0.33 oz	Perle Hops (9% AA)	Boil 60 minutes
  1 vial	WLP410 Belgian Wit II Ale Yeast

  
  

  Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 158ºF for 45 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast
  12. After 4-5 days of primary fermentation puree cherries in a sanitized blender of food processor and add to fermenter (Use cherries that are ripe or slightly over ripe)
  13. Use cherries that are ripe or slightly over ripe

  ---

  Primary Fermentation: 14 days at 70ºF

  Secondary Fermentation: 10 days at 35ºF

  Fermentation Notes: Bottle condition

  Original Gravity: 1.042

  Final Gravity: 1.008

  Alcohol by Weight: 3.6%

  Alcohol by Volume: 4.5%

  IBU: 12

  Color: 10+reddish SRM

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