brewitall
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP011
- Yeast Starter
- Opt
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 20.9
- Color
- lt. red
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
Chocolate Cherry Wheat
Fruit Beer
Type: All Grain
Date: 5/16/2007
Batch Size: 6.00 gal
Brewer: Dan
Boil Size: 6.40 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 64.3 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 28.6 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.1 %
1.00 oz Cascade [6.40%] (60 min) Hops 16.2 IBU
0.50 oz Cascade [5.50%] (20 min) Hops 4.7 IBU
0.50 oz Cascade [5.50%] (2 min) (Aroma Hop-Steep) Hops -
0.25 tsp Irish Moss (Boil 20.0 min) Misc
1.00 cup Bakers Chocolate (Boil 20.0 min) Misc
1.00 cup Bakers Chocolate (Boil 60.0 min) Misc
6.00 lb Cherries (Boil 2.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gal Seattle, WA Water
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.5 %
Bitterness: 20.9 IBU Calories: 245 cal/pint
Est Color: 7.7 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 14.00 lb
Sparge Water: 3.71 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 17.50 qt of water at 133.6 F 122.0 F 30 min
Saccharification Heat to 158.0 F over 15 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Mash Notes: Used RIMS for Mash Heat Control
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 37.0 F Age for: 21.0 days
Storage Temperature: 37.0 F
Notes
Mash for a full bodied beer, while the starch conversion is taking place bring the cherries to 180 degrees in a seperate pot with a gallon of water and physically mash them with a potato masher just enough to make sure they can release their full flavor. Add to sanitized fermentor, I have a conical, so this is easy, otherwise I would use a plastic bucket for the primary then rack to a carboy after a week. I've also just mashed the cherries very well to get gallon of cherry juice to add to a carboy with good results.
The coco powder adds bitterness to the beer that goes nicely with the hops. Age to taste, although I have trouble waiting to drink this one.
The coco powder can be a pain to clean out of your keg if it stays in there a long time. But well worth a couple days of soaking with TSP for this brew.
Fruit Beer
Type: All Grain
Date: 5/16/2007
Batch Size: 6.00 gal
Brewer: Dan
Boil Size: 6.40 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 64.3 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 28.6 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.1 %
1.00 oz Cascade [6.40%] (60 min) Hops 16.2 IBU
0.50 oz Cascade [5.50%] (20 min) Hops 4.7 IBU
0.50 oz Cascade [5.50%] (2 min) (Aroma Hop-Steep) Hops -
0.25 tsp Irish Moss (Boil 20.0 min) Misc
1.00 cup Bakers Chocolate (Boil 20.0 min) Misc
1.00 cup Bakers Chocolate (Boil 60.0 min) Misc
6.00 lb Cherries (Boil 2.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gal Seattle, WA Water
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.5 %
Bitterness: 20.9 IBU Calories: 245 cal/pint
Est Color: 7.7 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 14.00 lb
Sparge Water: 3.71 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 17.50 qt of water at 133.6 F 122.0 F 30 min
Saccharification Heat to 158.0 F over 15 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Mash Notes: Used RIMS for Mash Heat Control
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 37.0 F Age for: 21.0 days
Storage Temperature: 37.0 F
Notes
Mash for a full bodied beer, while the starch conversion is taking place bring the cherries to 180 degrees in a seperate pot with a gallon of water and physically mash them with a potato masher just enough to make sure they can release their full flavor. Add to sanitized fermentor, I have a conical, so this is easy, otherwise I would use a plastic bucket for the primary then rack to a carboy after a week. I've also just mashed the cherries very well to get gallon of cherry juice to add to a carboy with good results.
The coco powder adds bitterness to the beer that goes nicely with the hops. Age to taste, although I have trouble waiting to drink this one.
The coco powder can be a pain to clean out of your keg if it stays in there a long time. But well worth a couple days of soaking with TSP for this brew.