White Cherry
The tartness of the cherries complements the malt sweetness and spiciness of the yeast in this reddish hued, Belgian inspired, summer fruit beer.
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 5 lbs | CBW® Bavarian Wheat LME | Extract, LME | |
| 1 lb | Brewers Malt | Base | |
| 6 oz | Caramel Malt 60L | Caramel, Crystal | |
| 12 oz | Bonlander® Munich Malt | Kilned, Munich | |
| 4 oz | Carapils® Malt | Dextrine | |
| 2 qts | Knudsen's Organic Just Tart Cherry Juice | Substitute 4 lbs pitted frozen tart cherries | |
| 1 tsp | Irish Moss | Boil 15 minutes | |
| 0.33 oz | Perle Hops (9% AA) | Boil 60 minutes | |
| 1 vial | WLP410 Belgian Wit II Ale Yeast |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 158ºF for 45 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
- After 4-5 days of primary fermentation puree cherries in a sanitized blender of food processor and add to fermenter (Use cherries that are ripe or slightly over ripe)
- Use cherries that are ripe or slightly over ripe
Primary Fermentation: 14 days at 70ºF
Secondary Fermentation: 10 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.042
Final Gravity: 1.008
Alcohol by Weight: 3.6%
Alcohol by Volume: 4.5%
IBU: 12
Color: 10+reddish SRM
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