Cherry Wheat
Classification:
cherry wheat beer, wheat beer, extract
Source: Mark Berk (mberk@tnce.com),
r.c.b., 11/15/95
Ingredients:
- 6.6 pounds TRUMALT wheat extract syrup
- 3 ounces Halletau hop pellets
- 2 teaspoons Irish Moss
- 4 ounces Carlson cherry extract
- Wyeast American Ale yeast #1056
Procedure:
Add the extract and 2 ounces of Hallertau (for bittering) to 1.5 to 2 gallons
of water. The TRUMALT extract comes in these wierd foil bags (3.3 pounds per
bag, I used two bags). Boil for 45 minutes. Add the Irish Moss (to aid in
clearing) and 1/2 ounce Hallertau (for flavor) and boil 15 minutes more. Sparge
into your primary and add the yeast when under 80 degrees. I would make a yeast
starter to increase your pitching rate. It's not neseccary but definetly
recommended. Let ferment in primary for 7 days. Rack to secondary and let
sit for 3 days. Add the remaining 1/2 ounce Hallertau pellets right into your
secondary. (dry hopping). Let sit in the secondary for 7 more days. Add your
cherry extract to your bottling bucket along with your normal 3/4 cup of prime
sugar. Age at room temperature for 3 weeks. It will taste great after 4 or 5
weeks. One note, I used Carlson's cherry extract for the cherry flavor and
aroma. I felt that 4 ounces was not enough. This stuff is so damn expensive. I
would suggest using 8 ounces. I heard Hoptech makes a better concentrated
cherry syrup. I also heard that you can also use 8-10 pounds of real cherries.
Your supposed to freeze them until your ready to use them. Then put them in
some water and heat them to 170 degrees. DON'T BOIL THEM unless you want cloudy
beer. You add the cherries to your secondary 7 days before bottling.