Black Cherry Weizenboch
Recipe Notes:
Contributed by Todd
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
x |
| FG: |
NS |
| SRM: |
NS |
| IBU: |
NS |
| Boil Time imin) |
30 |
| Efficiency (%) |
NS |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Muntons Dry Wheat Extract |
3 lbs |
37.5% |
| Lundberg Organic Brown Rice syrup |
3 lbs |
37.5% |
| Weyermanns Bavarian Wheat LME |
1 lbs |
12.5% |
| Dark Wheat malt |
0.5 lbs |
6.3% |
| Smoked Barley |
0.5 lbs |
6.3% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| US Hallertau (Pellet) |
2 |
4 |
40 |
| Liberty (Pellet) |
2 |
|
10 |
Additional Ingredients
1 tsp Acid Blend
1 tsp Calcium Carbonate
1 tsp Diammonium Phosphate
Yeast
Cuvee Wine Yeast
Process Details
Steep Dark Wheat & Smoked Barley for 40 minutes. Rinse, bring to boil, add extracts. Put 3 quarts of Lakewood pure black cherry juice -organic and not from concentrate- (B Cherry juice 1.076 alone) with 4 qt water to 6 gallon carboy. Add wort.