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Old 03-01-2006, 08:46 AM   #1
Mar 2006
Posts: 4

6 lbs. 1 row malt, American-Monroe Malt.
3 lbs. cracked wheat.
1 oz. Hallertau pellet hops, ID Carlson, 4.4% acid.
1 oz. Horizion pellet hops, ID carlson, 11.00% acid.
10-15 lbs. Bing Cherries pitted.
6-8 gals. purrified water
American Hefeweizen Yeast Product, #WLP320, White labs pitchable yeast liquid yeast, pre-activated.

for more info on tech. for full mash info contact on this site, get it now and go for you're own enjoy.:mug

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Old 03-01-2006, 11:32 AM   #2
Beer Snob
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Dec 2005
Posts: 2,041
Liked 5 Times on 5 Posts

I just made this and I have to say that at first I was surprised with the 'lack' of cherry taste with what i did. Then as it started to age the cherry taste came out real well. I used a can of cherry purree that you find in the wine section. Just dumped it in the secondary and left it there for about 4-5 weeks. It comes already sanitized.... so its pretty easy to use... just dump.

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

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