Experimental Toasty Cherry

This recipe calls for a 3 stage fermentation. Primary as usual for 1 week. Put 1 large can cherry puree into secondary fermenter with beer and ferment 1-2 weeks. Then siphon into tertiary fermenter and ferment 1-2 weeks.

Brewer: Parker DelPonte Email: parkerdelponte@gmail.com
Beer: Experimental Toasty Cherry Style: Experimental Fruit/Wheat
Type: Partial mash Size: 3.5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 11 IBU
OG: 1.086 FG: 1.015
Alcohol: 9.2% v/v (7.2% w/w)
Water: no water treatment. Water came from Irvine California tap
Grain: .5 lb. American 6-row
1 lb. American crystal 20L
.5 lb. Flaked wheat
Mash: 80% efficiency
Simple partial mash for 45-60 min, Used 0.5 lbs Honey Malt, 0.5 lbs Crystal 20, 0.5 lbs 6-row, 0.5 lbs flaked wheat.
Boil: 115 minutes SG 1.075 4 gallons
3 lb. Light dry malt extract
3 lb. Wheat extract
Boiled wort from partial mash for 15 min before adding malt extract, then boiled for 10 min before adding hops.
Hops: .5 oz. Saaz (3.75% AA, 50 min.)
.25 oz. Saaz (3.75% AA, 25 min.)
.25 oz. Saaz (3.75% AA, 10 min.)
Yeast: American Heff yeast used, No Starter

Recipe posted 01/09/12.