Sweet Cherry Wheat - Beer Recipe - Brewer's Friend

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Sweet Cherry Wheat

238 calories 23.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Post Boil Size: 7.6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 98%
Calories: 238 calories (Per 16oz)
Carbs: 23.1 g (Per 16oz)
Created: Wednesday July 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 29.2%
5.50 lb American - Wheat5.5 lb Wheat 38 1.8 29.2%
0.55 lb Briess - Bonlander Munich Malt 10L0.55 lb Bonlander Munich Malt 10L 36 10 2.9%
0.55 lb American - Caramel / Crystal 10L0.55 lb Caramel / Crystal 10L 35 10 2.9%
3.41 lb Vinters Harvest - US - Vinters Harvest - Sweet Cherry Puree3.41 lb US - Vinters Harvest - Sweet Cherry Puree - (late fermenter addition) 46 2 18.1%
2.75 lb Ames Farm - US - Ames Farm - Honey2.75 lb US - Ames Farm - Honey - (late boil kettle addition) 35 2 14.6%
0.55 lb Skagit Valley Malting - US - Rice Hulls0.55 lb US - Rice Hulls 0 0 2.9%
18.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Pellet 6.4 Boil 60 min 19.61 50%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 5 min 4.09 50%
2 oz / $ 0.00
 
Yeast
Wyeast - American Wheat 1010
Amount:
0.85 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Strike 163 °F 152 °F 60 min
3 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.8 15.2  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.39 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7.35 29.4  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.6 30.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.6 g | 30.4 qt) 5.5 22  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

REWING INSTRUCTIONS
(Read completely before brewing)

1.	Activate the liquid yeast culture (Wyeast); follow yeast activation directions on back of the pouch accordingly prior to brewing.<br />
2.	Start with 3 gallons of water in the brew kettle. Steep the bag of grains between 150-160F for 30 minutes. After 30 min remove the grain bag and discard. <br />
3.	Add 6.6 lbs. of Wheat LME, do your best to fully dissolve the extract before you apply direct heat. You now have wort (unfermented beer), bring your wort to a boil (watching carefully for a boil over).<br />
4.	Add hop packet # 1. Set timer for 60 minutes.<br />
5.	With 5 minutes remaining of the boil time, add hop packet #2.<br />
6.	After the 60-minute-long boil, remove kettle from heat, cover with lid and cool as quickly as possible to 100F. (Use a wort chiller or make an ice bath in your sink.)<br />
7.	Fill your sanitized primary fermenter with 2 gallons of cold water, and then add your 100F wort. Using additional cold water, top up the volume to 5 gallons. <br />
8.	Add (pitch) yeast when wort temperature in the fermenter is between 65 and 72 degrees. F. stir or shake well to oxygenate your wort.<br />
9.	 Affix a sanitized airlock into your primary fermenter; allow to ferment in the dark until airlock activity slows to a bubble every 30-45 seconds.  Primary fermentation should take approximately 5-10 days. Do your best to ferment within the temperature range of your yeast.<br />
10.	Transfer (rack) by siphoning to a secondary fermenter and add the cherry puree. Allow your beer to finish fermenting and clear. (approx 1-2 weeks)<br />
11.	Prepare to bottle by boiling 5 oz. of Dextrose (corn sugar) in 1 pint of water.  Cool and pour into a clean bottling bucket.<br />
12.	Transfer your beer into the bottling bucket by siphon, and then affix bottling tube to the racking assembly and bottle immediately.<br />
13.	Allow the bottles of beer to rest at room temperature for 10 -14 days to carbonate, then cool and enjoy!!<br />

TIPS & TRICKS

We recommend boiling your hops in a hop bag (muslin sock) or straining them out before fermenting.

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  • Last Updated: 2024-08-17 20:34 UTC