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.