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  • 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


    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


    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