Sour Cherry Weiss saison - Beer Recipe - Brewer's Friend

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Sour Cherry Weiss saison

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday December 5th 2016
1.051
1.011
5.3%
13.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb American - Wheat3.75 lb Wheat 38 1.8 57.7%
1 lb German - Pilsner1 lb Pilsner 38 1.6 15.4%
1 lb German - Munich Light1 lb Munich Light 37 6 15.4%
0.75 lb Cherry, dark sweet0.75 lb Cherry, dark sweet 6.4 0 11.5%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.16 oz Magnum0.16 oz Magnum Hops Pellet 15 Boil 45 min 13.12 100%
0.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Sweet cherries frozen Flavor Secondary 14 days
1 oz Wine soaked oak chips Flavor Secondary 10 days
750 ml Pinot noir Flavor Kegging --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.16 8.6  
Mash volume with grains 2.62 10.5  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 3.23 12.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 5.01 g | 20 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.38 21.5
Equipment Profile Used: System Default
 
Notes

Kettle sour wort 24 hrs looking for about 3.5 pH after which I'll do my boil. After two weeks fermentation I'll rack to a keg with the cherries to age I will not carbonate and will release pressure daily for at least two weeks or until fermentation is over. After that I will rack to bottling bucket and bottle and pitch more yeast for bottling.
Put the oz of oak in a week after the cherries and add the wine when kegging



Try
More cherries and 2 bottles Pinot noir

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  • Last Updated: 2017-06-22 18:10 UTC