I am looking for some tips on yeast selection for this brew. I cant seem to decide if I want american ale yeast for a very clean crisp fermentation or some sort of Hefewiezen. I really want the cherry and chocolate to come through very apparent, but smooth and not overwhelming. I dont want yeast esters etc to override anything, but they can certainly help add complexity at the same time.
I plan to use Oregon tart cherries and 4-6 oz cocoa powder in this partial mash. I'll 50% pale malt and 50% wheat (red or white?) with some very light hops for an IBU somewhere between 15-20.
Thanks for any help!
I plan to use Oregon tart cherries and 4-6 oz cocoa powder in this partial mash. I'll 50% pale malt and 50% wheat (red or white?) with some very light hops for an IBU somewhere between 15-20.
Thanks for any help!
