Source: Dave Brown
Recipe added: 04/30/99
This is a dark, estery beer with a slight sour cherry tone which fades with age. The cherry bitterness blends well with the esters produced by this yeast strain. the clove/banana tones are reduced in this recipe, but could be increased by decreasing the barley malt and increasing the wheat malt. It won a bronze medal at a regional spring competition.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.060
Finishing Gravity: 1.008
Time in Boil: 90
Primary Fermentation: Plastic
Secondary Fermentation: Glass
- 6 lbs. english 2-row malt
- 4 lbs. wheat malt
- 1/4 lb. chocolate malt
- 1/4 lb. black patent malt
- 1 oz. Spalt Hops (90 min)
- 1/4 oz. Hallertauer Hops (90 min)
- 1/4 oz. hallertauer Hops (15 min)
- 4 lbs. fresh sour cherries, smashed
- Wyeast 3333, German Wheat Yeast
Mash in with 10 1/2 qts water at 106 degrees F. Hold at 100 degrees F for 20 min. Add heat, raise temp to 130 degrees, hold for 1 1/2 hours. Pull single decoction, rest at 158 for 30 min. and then boil for 30 min. Add decoction back to mash, raise to 150 degrees for 30 min. Add heat and raise to 158 degrees until conversion. Mash out at 167 degrees F.
Sparge with 5 gal. of 170 degree F water.
Add Spalt and 1/4 oz Hallertauer hops and boil 90 minutes, add last 1/4 oz hallertauer when 15 minutes remain.
Add smashed cherries, pits and all at end of boil, steep for 15 minutes, then cool, strain and sparge into primary.
Pitch a helthy German Wheat Yeast (I used Wyeast 3333)
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