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cherry wheat ale

209 calories 17.3 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12.01 gallons (fermentor volume)
Pre Boil Size: 14.14 gallons
Post Boil Size: 12.27 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Source: edward j fannig
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created Saturday May 15th 2021
1.064
1.010
7.1%
31.0
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Pale 2-Row14 lb Pale 2-Row 37 1.8 51.9%
6 lb Great Western - Northwest Pale Ale Malt6 lb Northwest Pale Ale Malt 37 3 22.2%
7 lb Briess - White Wheat Raw7 lb White Wheat Raw 34.5 2 25.9%
27 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.76 oz Columbus0.76 oz Columbus Hops Pellet 17.3 Boil 45 min 18.21 4.6%
2.75 oz Cascade2.75 oz Cascade Hops Pellet 6.3 Hop Stand 25 min 5.4 16.7%
3.25 oz Amarillo3.25 oz Amarillo Hops Pellet 7.3 Hop Stand 25 min 7.4 19.7%
3.25 oz Amarillo3.25 oz Amarillo Hops Pellet 7.3 Dry Hop 0 days 19.7%
3.25 oz Chinook3.25 oz Chinook Hops Pellet 13 Dry Hop 0 days 19.7%
3.25 oz Citra3.25 oz Citra Hops Pellet 11 Dry Hop 0 days 19.7%
16.51 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Salt Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

split batch -batch one was not steeped. 5 gallons pulled off and fermented with half pack philly sour and full pack of s-05 then rested on 6 pounds of frozen cherries which were boiled before racking and added 10 heaping tbls of lactose;

second batch was stepped with cascade and amarillo; dry hopped with citra chinook and amarillo and fermented with Kolsch yeast

og was 1.064;

Cherry Wheat 5.4%
Kolsch fg 1.018 =6%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-14 13:27 UTC
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