Looking for a Cherry Wheat

**Stuntman** · 09-19-2009, 01:46 AM

I don't want that cough syrup taste that Sam Adams has to it. I have the grain on hand. Any suggestions on how to improve the recipe. Also tips on infusing the fruit for a sure cherry taste. I feel bittering is all that is needed. Any help will be very much appreciated.

1 hour boil,
10 gallon batch:

10 lbs pale 6 row
10 pounds wheat
1 pound crystal malt
2 oz bittering (Tettnager) in at first boil
16 oz. Clover honey 15 minutes before end of boil
15 lbs fresh, pitted, frozen, pureed, sauteed at 170 degrees cherries (introduced after filtered wort goes into primary)
4 small bottles of Maraschino Cherries (pureed, with syrup) going into secondary (I don't have one handy, I think they would be 8 oz. each). I figure these are sterile and will not give the cough syrup taste.

dontman · 09-19-2009, 02:04 AM

I really wonder about the Maraschino addition. Sounds like it would fake it up a bunch.

You've got all those fresh frozen cherries going in, I would have to leave it at that.

I would also leave out the honey. I use honey when I want to dry out a beer. With fruit you often want to do the opposite, backsweeten or you are left with only sour fruit taste.

**Stuntman** · 09-19-2009, 02:22 AM

Cool, good point, Maraschino's are gone, honey gone (lots cheaper). Should I put fruit in primary, or hold them for the secondary?

I have read that the secondary gives it more of the aroma and taste when adding fruit.

backsweeten?

Do you mean adding sweetener?

**Brooklyn-Brewtality** · 09-19-2009, 02:23 AM

yea, do fruit in secondary. active fermentation can wipe some flavor of those additions away

dontman · 09-19-2009, 02:25 AM

Quote:

Originally Posted by Stuntmantoo

Cool, good point, Maraschino's are gone. Should I put fruit in primary, or hold them for the secondary?

I have read that the secondary gives it more of the aroma and taste when adding fruit.

I always wait until secondary. Plus, plan to do a tertiary after 7-10 days in secondary to clear from the fruit.

If you do this, I am interested in how it turns out. I have similar thing in mind only with Peaches.

**Stuntman** · 09-19-2009, 02:26 AM

Do I need to add sweetener? he said backsweeten, what ever that is.

**Stuntman** · 09-19-2009, 02:26 AM

Shiner did a great Peaches and Walnut ...EDITED ,,,, no Peaches and Pecan it was called "Holiday Cheer"
brew last year, Very good.

**Brooklyn-Brewtality** · 09-19-2009, 02:28 AM

backsweetening is when you add sugar or some other sweetener (fruit, fruit juice, honey) after fermentation if the beer just doesn't have enough sweetness which can be the base with beers you expect to be very fruity.

**Stuntman** · 09-19-2009, 02:29 AM

Quote:

Originally Posted by dontman

I always wait until secondary. Plus, plan to do a tertiary after 7-10 days in secondary to clear from the fruit.

If you do this, I am interested in how it turns out. I have similar thing in mind only with Peaches.

Will do, thanks guys. Need very few ingredients, will brew this tomorrow. I am shooting for less alcohol in this batch, should be 7% I am hoping.

**Stuntman** · 09-19-2009, 02:32 AM

Quote:

Originally Posted by Berserker_Brew

backsweetening is when you add sugar or some other sweetener (fruit, fruit juice, honey) after fermentation if the beer just doesn't have enough sweetness which can be the base with beers you expect to be very fruity.

OK, so honey before kegging if it is has no sweetness like you would expect a cherry wheat to have, right?