Recipes

So Very Cherry White

Have you brewed a classic wit bier lately? Ready for a new twist? Try throwing in a bit of sour cherry juice and you'll be pleasantly surprised. This recipe was located in the Zymurgy November/December edition 2011 (page 48)

So Very Cherry White | Witbier

Ingredients

  • For 5.5 gallons (21 L)
    • 6 lb (2.7 kg) Pilsner Malt
    • 2 lb (907 g) Flaked Wheat
    • 1 lb (454 g) Flaked Oats
    • 0.4 oz Magnum 12.9% a.a. (60 min)
    • 1 oz Mahlab (5 min)
    • 1 pint (473 ml) Sour Cherry Juice Concentrate (secondary or keg)
    • 4 packets (or adequate starter)
    • Wyeast 3944 Belgian Witbier or
    • WLP400 Belgian Wit Ale

    Specifications

    • Original Gravity: 1.041
    • Final Gravity: n/a
    • ABV: 3.8%
    • IBU: 18
    • SRM: n/a
    • Boil Time: 60 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    Single infusion mash at 148°F for 60 minutes. 60 minute boil. Ferment at 68°F (20°C)

    Note: Mahlab is a ground Middle Eastern sour cherry pit spice. Also, if you want to maintain the cherry sweetness, make sure to keep the keg cold and drink it in short order.

    Partial Mash Version

    • Mash 3 lb pilsner malt with the flaked wheat and oats at 148F for 60 minutes. Strain, add 2.1 lb (1kg) pale liquid malt extract, bring to a boil, and proceed with the recipe as written.