- Recipe Type
- All Grain
- Yeast
- S-05
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.046
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 16.4
- Color
- 3.4
- Primary Fermentation (# of Days & Temp)
- 14 days at 68
- Secondary Fermentation (# of Days & Temp)
- 10 days at 72
- Tasting Notes
- OG does not represent the addition of cherry concentrate.
Recipe: Cherry Wheat TYPE: All Grain
Style: American Wheat or Rye Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.4 SRM SRM RANGE: 3.0-6.0 SRM
IBU: 16.4 IBUs Tinseth IBU RANGE: 15.0-30.0 IBUs
OG: 1.049 SG OG RANGE: 1.040-1.055 SG
FG: 1.012 SG FG RANGE: 1.008-1.013 SG
BU:GU: 0.333 Calories: 151.6 kcal/12oz Est ABV: 4.8 %
EE%: 72.00 % Batch: 5.50 gal Boil: 7.89 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
Total Grain Weight: 10 lbs Total Hops: 1.18 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 60.0 %
4 lbs White Wheat Malt (2.4 SRM) Grain 4 40.0 %
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 167.1 F 155.0 F 60 min
Batch sparge with 6.76 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.049 SG
Amt Name Type # %/IBU
0.40 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 12.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.26 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 1.7 IBUs
0.26 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 2.2 IBUs
0.25 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
---FERM PROCESS-----------------------------
Primary Start: 27 Apr 2014 - 14.00 Days at 67.0 F
Secondary Start: 11 May 2014 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.60 Vols
Bottling Date: 21 May 2014 with 2.3 Volumes CO2:
---NOTES------------------------------------
Cherry extract is really just tart cherry juice concentrate available in most grocery stores. I used 1 quart for this recipe.
View attachment cherry wheat.bsmx
Style: American Wheat or Rye Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.4 SRM SRM RANGE: 3.0-6.0 SRM
IBU: 16.4 IBUs Tinseth IBU RANGE: 15.0-30.0 IBUs
OG: 1.049 SG OG RANGE: 1.040-1.055 SG
FG: 1.012 SG FG RANGE: 1.008-1.013 SG
BU:GU: 0.333 Calories: 151.6 kcal/12oz Est ABV: 4.8 %
EE%: 72.00 % Batch: 5.50 gal Boil: 7.89 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
Total Grain Weight: 10 lbs Total Hops: 1.18 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 60.0 %
4 lbs White Wheat Malt (2.4 SRM) Grain 4 40.0 %
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 167.1 F 155.0 F 60 min
Batch sparge with 6.76 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.049 SG
Amt Name Type # %/IBU
0.40 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 12.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.26 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 1.7 IBUs
0.26 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 2.2 IBUs
0.25 oz Cascade [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
---FERM PROCESS-----------------------------
Primary Start: 27 Apr 2014 - 14.00 Days at 67.0 F
Secondary Start: 11 May 2014 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.60 Vols
Bottling Date: 21 May 2014 with 2.3 Volumes CO2:
---NOTES------------------------------------
Cherry extract is really just tart cherry juice concentrate available in most grocery stores. I used 1 quart for this recipe.
View attachment cherry wheat.bsmx
