Recipe: Emily's Black Cherry Wheat
Style: 20-Fruit Beer
Recipe Overview
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.50 US gals
Volume Transferred: 3.50 US gals
Water Added: 1.78 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.052 SG
Expected FG: 1.014 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 12.6
Expected Color: 5.7 SRM
Apparent Attenuation: 72.5 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
US White Wheat Malt 1.75 lb (16.3 %) In Mash/Steeped
US 2-Row Malt 1.25 lb (11.6 %) In Mash/Steeped
US Caramel 40L Malt 0.25 lb (2.3 %) In Mash/Steeped
Extract - Wheat Liquid Malt Extract 4.50 lb (41.9 %) Start Of Boil
Cherry Puree 3.00 lb (27.9 %) End Of Boil
Hops
US Ahtanum (5.5 % alpha) 0.75 oz Bagged Pellet Hops used 60 Min From End
US Ahtanum (5.5 % alpha) 0.25 oz Bagged Pellet Hops used 5 Min From End
Other Ingredients
Cherry Concentrate 48.00 oz used In Mash
Cherry Extract 1.00 oz used In Mash
Irish Moss 0.02 oz used In Mash
Yeast: White Labs WLP320-American Hefeweizen Ale
Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins
Recipe Notes
Transfer after initial 3 days to secondary. Add fruit to secondary. Add flavoring during bottling.
2 comments:
Sampled on 7/17/08 (1 Week in Bottle): Carbonation is starting to develop, this was primed with 4.5 oz by weight of Corn Sugar. Awesome cherry aroma however the beer itself has a slight metallic taste. I'm not sure if that is from the cherry puree that may have been in a can on a shelf for longer than it should have.
Carbonation is fully developed. I stuck all of the 22oz's in the fridge plus a few 12oz bottles. No more metallic taste. Cherry flavor is bright, acidic, and tart. Not overly sweet like commercial examples.
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