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Sour Cherries
Mash in 1 lb 2 row at 155 degrees let sit approximately 12 hours. Next, proceed with the rest of mash in and brewing. Primary ferment 1 week ~68 degrees then add 1 can (3.1lb) of sweet cherry puree and let ferment to completion.
| Brewer: | J | Email: | - | |||||
| Beer: | Sour Cherries | Style: | Belgian White (Wit) | |||||
| Type: | All grain | Size: | 4.5 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.052 | FG: | - | |||||
| Alcohol: | - | |||||||
| Grain: | 6 lb. American 2-row 2 lb. 8 oz. Wheat malt 8 oz. American crystal 20L 8 oz. Belgian CaraMunich 4 oz. Flaked wheat |
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| Mash: | 65% efficiency | |||||||
| Boil: | 60 minutes | SG 1.047 | 5 gallons | |||||
| Hops: | .75 oz. Tettnanger (5.3% AA, 60 min.) .5 oz. Tettnanger (5.3% AA, 30 min.) .5 oz. Tettnanger (5.3% AA, 15 min.) .25 oz. Tettnanger (aroma) |
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| Yeast: | Whatever your fancy, for a more authentic take use Belgian yeast for a more crisp taste use a neutral American strain. | |||||||
Recipe posted 06/22/14.
