Brewer’s Roundtable Reference Library

Description:

I tried a Sam Adams Cherry Wheat and really enjoyed it and said to myself,self I think I would like to try and make a Cherry Wheat.So I did. I don’t know the results yet but what I’ve tasted when I racked this into the secondary it was good.It had just a hint of cherry taste that I hope will increase with time.Give it a try and see how you like it.This isn’t what I was hopping for but it will have to do for now.

Size:

• 2 1/2 gallons

Ingredients:

• 2 1/2 Lbs.American 2 row
• 2 Lbs. Wheat
• 1/4Lb. Vienna
• 1/4 Lb. Dextrine
• 1 1/2 oz. American blend hops(3/4 oz. Willamet 3/4oz.Cascades)
• 2Lb.4oz.frozen cherries
• 1/2 tsp. Irish Moss
• Wyeast 1056(american ale which I made a starter from)
• 2 tsp. Polyclar
• 2Tbs. corn sugar(priming)

Brewing Instructions:

Step mash all grains at 131f for 45min.Raise to 158f for 45min.Sparge untill you get 4 gallons of liquor.Keep running the liquor through the grain bed for about 45min. to extract all or most of the sugars.Boil this for 60 min adding 1/2 oz. of the hop blend at the beggining of the boil. With 20 min. left add another 1/2 oz. along with the irish moss.With 2 min. left add the remaining hops.Cool to 80 and pitch yeast starter.Ferment for one week.After a week thaw,crush,and steep the cherries in 175f water for 1 1/2 hours.Rack the wort into a glass carboy and add the cherries this will start to ferment again for about another week.When this is done rack into a secondary with the polyclar for one week.Then bottle with corn sugar and condition as you normally would.

Fermentation: