Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops |
|
Pellet |
4 |
Boil
|
0 min |
|
100% |
|
1 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 lb |
sour cherries
|
|
Other |
Other |
0 min. |
Priming
|
Method: Forced
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
John Watson of Southbury, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #20: Fruit Beer during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Watson’s Fruit Beer was chosen as the best among 114 final round entries in the category.
Ingredients
• For 10 Gallons (37.84 L)
• 9.0 lb (4.5 kg) Weyermann wheat malt
• 11.0 lb (4.99 kg) Durst pils malt
• 5.0 lb (2.27 kg) sour cherries
• 1.0 oz (28 g) Hallertau whole hops, 3% a.a. (30 min.)
• Wyeast No. 3191 Berliner Weisse ale yeast blend (500 mL starter)
Specifications
• Original Gravity: 1.034
• Final Gravity: 1.01
• ABV: 3.15%
Directions
- Mash in at 150° F (60° C) and hold for 60 minutes. Rack fermented beer on to cherries.
- Primary fermentation for 15 days at 70° F (20° C) in glass.
- Secondary Fermentation for 10 days at 70° F (20°C) in glass.
- Tertiary Fermentation for 30 days on fruit at 70° F (20°C) in glass.
- Forced CO2 to carbonate (3 vol).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-06-08 17:43 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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