Brew Log History
Target 72°F
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Calories: {{ stats.calories | number:1 }} / 16oz
Carbs: {{ stats.carbs | number:1 }} g / 16oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5.50 lb |
US - Pale 2-Row5.5 lb Pale 2-Row |
|
37 |
1.8 |
29.2% |
|
5.50 lb |
American - Wheat5.5 lb Wheat |
|
38 |
1.8 |
29.2% |
|
0.55 lb |
Briess - Bonlander Munich Malt 10L0.55 lb Bonlander Munich Malt 10L |
|
36 |
10 |
2.9% |
|
0.55 lb |
American - Caramel / Crystal 10L0.55 lb Caramel / Crystal 10L |
|
35 |
10 |
2.9% |
|
3.41 lb |
Vinters Harvest - US - Vinters Harvest - Sweet Cherry Puree3.41 lb US - Vinters Harvest - Sweet Cherry Puree - (late fermenter addition) |
|
46 |
2 |
18.1% |
|
2.75 lb |
Ames Farm - US - Ames Farm - Honey2.75 lb US - Ames Farm - Honey - (late boil kettle addition) |
|
35 |
2 |
14.6% |
|
0.55 lb |
Skagit Valley Malting - US - Rice Hulls0.55 lb US - Rice Hulls |
|
0 |
0 |
2.9% |
|
18.81 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Northern Brewer - Hallertau1 oz Hallertau Hops |
|
Pellet |
6.4 |
Boil
|
60 min |
19.61 |
50% |
|
1 oz |
Cascade1 oz Cascade Hops |
|
Pellet |
6.7 |
Boil
|
5 min |
4.09 |
50% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.1 gal |
|
Strike |
163 °F |
152 °F |
60 min |
|
3 gal |
|
Sparge |
-- |
170 °F |
-- |
Starting Mash Thickness:
1.2 qt/lb
Starting Grain Temp:
68 °F |
Target Water Profile
Balanced Profile
Notes
REWING INSTRUCTIONS
(Read completely before brewing)
1. Activate the liquid yeast culture (Wyeast); follow yeast activation directions on back of the pouch accordingly prior to brewing.<br />
2. Start with 3 gallons of water in the brew kettle. Steep the bag of grains between 150-160F for 30 minutes. After 30 min remove the grain bag and discard. <br />
3. Add 6.6 lbs. of Wheat LME, do your best to fully dissolve the extract before you apply direct heat. You now have wort (unfermented beer), bring your wort to a boil (watching carefully for a boil over).<br />
4. Add hop packet # 1. Set timer for 60 minutes.<br />
5. With 5 minutes remaining of the boil time, add hop packet #2.<br />
6. After the 60-minute-long boil, remove kettle from heat, cover with lid and cool as quickly as possible to 100F. (Use a wort chiller or make an ice bath in your sink.)<br />
7. Fill your sanitized primary fermenter with 2 gallons of cold water, and then add your 100F wort. Using additional cold water, top up the volume to 5 gallons. <br />
8. Add (pitch) yeast when wort temperature in the fermenter is between 65 and 72 degrees. F. stir or shake well to oxygenate your wort.<br />
9. Affix a sanitized airlock into your primary fermenter; allow to ferment in the dark until airlock activity slows to a bubble every 30-45 seconds. Primary fermentation should take approximately 5-10 days. Do your best to ferment within the temperature range of your yeast.<br />
10. Transfer (rack) by siphoning to a secondary fermenter and add the cherry puree. Allow your beer to finish fermenting and clear. (approx 1-2 weeks)<br />
11. Prepare to bottle by boiling 5 oz. of Dextrose (corn sugar) in 1 pint of water. Cool and pour into a clean bottling bucket.<br />
12. Transfer your beer into the bottling bucket by siphon, and then affix bottling tube to the racking assembly and bottle immediately.<br />
13. Allow the bottles of beer to rest at room temperature for 10 -14 days to carbonate, then cool and enjoy!!<br />
TIPS & TRICKS
We recommend boiling your hops in a hop bag (muslin sock) or straining them out before fermenting.
Last Updated and Sharing
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- Last Updated: 2024-08-17 20:34 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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