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Cherry Wheat Ale

214 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 70 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Tuesday November 5th 2019
1.069
1.019
6.6%
23.9
9.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pale 2-Row2 kg Pale 2-Row 38 2.5 25.8%
3.50 kg Cherry, dark sweet3.5 kg Cherry, dark sweet - (late boil kettle addition) 6.4 0 45.2%
1.50 kg United Kingdom - Wheat1.5 kg Wheat 37 2 19.4%
0.35 kg Belgian - Aromatic0.35 kg Aromatic 33 38 4.5%
0.20 kg German - Caramel Pils0.2 kg Caramel Pils 35 2.4 2.6%
0.20 kg German - CaraAmber0.2 kg CaraAmber 34 23 2.6%
7.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Blanc15 g Hallertau Blanc Hops Pellet 10 Boil 40 min 19.93 50%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 3.94 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
3 g Gypsum Water Agt Boil 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Steeping 65 °C 65 °C 60 min
Steeping 65 °C 75 °C 10 min
8 L Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.8
Mash volume with grains 15.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 11.9 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.5 L) 20
Volume increase from sugar/extract (late additions) 3.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

Cherries (2,5 kilo) were added in primary after a week fermentation, after beeing frozen and, then, heated up to 70 degrees Celsius. Fermentation ended at 1012. 1,5 kilo cherry was susequently added together with 375 grams lactose to increase the concentration and sweetness a bit.

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  • Last Updated: 2020-08-16 14:09 UTC