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Cherry Wheat Ale

Method: All Grain
Style: Fruit Beer
Boil Time: 70 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)

Created: Tuesday November 5th 2019

Original Gravity:

1.069

Final Gravity:

1.019

ABV (standard):

6.6%

IBU (tinseth):

23.9

SRM (morey):

9.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	United Kingdom - Pale 2-Row2 kg Pale 2-Row	38	2.5	25.8%
3.50 kg	Cherry, dark sweet3.5 kg Cherry, dark sweet - (late boil kettle addition)	6.4	0	45.2%
1.50 kg	United Kingdom - Wheat1.5 kg Wheat	37	2	19.4%
0.35 kg	Belgian - Aromatic0.35 kg Aromatic	33	38	4.5%
0.20 kg	German - Caramel Pils0.2 kg Caramel Pils	35	2.4	2.6%
0.20 kg	German - CaraAmber0.2 kg CaraAmber	34	23	2.6%
7.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Blanc15 g Hallertau Blanc Hops	Pellet	10	Boil	40 min	19.93	50%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Boil	15 min	3.94	50%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Hallertau Blanc (Pellet) 15 g Hallertau Blanc (Pellet) Hops	19.93	50%
15 g	Saaz (Pellet) 15 g Saaz (Pellet) Hops	3.94	50%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14 L	Steeping	65 °C	65 °C	60 min
	Steeping	65 °C	75 °C	10 min
8 L	Sparge	75 °C	75 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (dihydrate)		Water Agt	Boil	1 hr.
3 g	Gypsum		Water Agt	Boil	1 hr.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Cherries (2,5 kilo) were added in primary after a week fermentation, after beeing frozen and, then, heated up to 70 degrees Celsius. Fermentation ended at 1012. 1,5 kilo cherry was susequently added together with 375 grams lactose to increase the concentration and sweetness a bit.

Last Updated and Sharing

322

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Brews

Public: Yup, Shared
Last Updated: 2020-08-16 14:09 UTC

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 for

Gallons

Cost by

Final Yield

	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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