The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Kirschweizen

I had a can of cherry puree and some leftover tet, so I decided to throw this together.

Brewer: Ben Schy Email: bens@thepoint.net
Beer: Kirschweizen Style: Weizen/Weissbier
Type: Extract Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 14 IBU
OG: 1.042 FG: 1.009
Alcohol: 4.2% v/v (3.3% w/w)
Water: 1/2 crushed campden tablet in brewing water (6.5 gallons).
Boil: minutes SG 1.032 6.5 gallons
1 lb. Light dry malt extract
3 lb. cherry puree
3 lb. Wheat DME (40/60)
Dumped in 1 can of Oregon Cherry Puree at flameout.
Hops: .75 oz. Tettnanger (4.5% AA, 60 min.)
Yeast: Fermenting on a cake of WLP300 from a previous batch.
Log: 1 day arounf 74, then down to 68 for a week.
Rack to secondary at 68 for another week.
2 ounces of cherry extract at kegging.

Recipe posted 09/20/04.