Cherry Wheat

  • 6.6 pounds TRUMALT wheat extract syrup
  • 3 ounces Halletau hop pellets
  • 2 teaspoons Irish Moss
  • 4 ounces Carlson cherry extract
  • Wyeast American Ale yeast #1056

Add the extract and 2 ounces of Hallertau (for bittering) to 1.5 to 2 gallons of water. The TRUMALT extract comes in these wierd foil bags (3.3 pounds per bag, I used two bags). Boil for 45 minutes. Add the Irish Moss (to aid in clearing) and 1/2 ounce Hallertau (for flavor) and boil 15 minutes more. Sparge into your primary and add the yeast when under 80 degrees. I would make a yeast starter to increase your pitching rate. It’s not neseccary but definetly recommended. Let ferment in primary for 7 days. Rack to secondary and let sit for 3 days. Add the remaining 1/2 ounce Hallertau pellets right into your secondary. (dry hopping). Let sit in the secondary for 7 more days. Add your cherry extract to your bottling bucket along with your normal 3/4 cup of prime sugar. Age at room temperature for 3 weeks. It will taste great after 4 or 5 weeks. One note, I used Carlson’s cherry extract for the cherry flavor and aroma. I felt that 4 ounces was not enough. This stuff is so damn expensive. I would suggest using 8 ounces. I heard Hoptech makes a better concentrated cherry syrup. I also heard that you can also use 8-10 pounds of real cherries. Your supposed to freeze them until your ready to use them. Then put them in some water and heat them to 170 degrees. DON’T BOIL THEM unless you want cloudy beer. You add the cherries to your secondary 7 days before bottling.

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