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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: |
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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) |
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| 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. |
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Recipe posted 09/20/04.
