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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


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