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Written by Frank Dobner
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Description:
The batch does not taste bad although the cherry taste is none to prominent. |
Ingredients:
- 6 pounds, 2 Row English Pale Malt
- 4 pounds, Malted Wheat
- Gypsum (for adjusting PH)
- Irish Moss (Clarity)
- 10--1/2 pounds, Cherries
- 1 pound, Honey
- 1 ounce, Saaz Hops - Boiling
- 1/4 ounce, Saaz Hops - Finishing
- yeast
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| OG: 1.040 |
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast. |
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Brewing & Recipes 
