11-17-2007 Cherry Wit

A ProMash Brewing Session Report

Brewing Date: Saturday November 17, 2007
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: Cherry Wit

BJCP Style and Style Guidelines
16-A Belgian & French Ale, Witbier

Min OG: 1.044 Max OG: 1.052   
Min IBU: 10 Max IBU: 20   
Min Clr: 2 Max Clr: 4  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.50      
Anticipated OG: 1.058 Plato: 14.31
Anticipated SRM: 10.3        
Anticipated IBU: 21.9      
Wort Boil Time: 60  Minutes   

Actual OG: 1.058 Plato: 14.31   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.76 by Volume: 6.09 From Measured Gravities.
ADF: 78.6 RDF: 65.4 Apparent & Real Degree of Fermentation.

% Amount Name Origin Potential SRM
70.6 6.00 lbs.  Briess LME- Weizen America 1.035 4
2.9 0.25 lbs.  Flaked Oats America 1.033 2
8.8 0.75 lbs.  CaraMunich 60 France 1.034 60
17.6 1.50 lbs.  Muntons LME - Amber England 1.037 9

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz.  Centennial Pellets Pellet 8.50 20.1 60 min
0.50 oz.  Goldings homegrown Whole 5.00 1.8 5 min

Amount Name Type Time
0.08 Oz  Wyeast Yeast Nutrient Other 0 Days(fermenter)
6.13 Oz  Cherry Concentrate Fruit 0 Days(boil)

DCL Yeast T-58 SafBrew Specialty Ale

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.058 SG 14.31 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Fermentation Notes
Took a bit to ferment, and even after 3 weeks in secondary, it's still at 1.012 FG.

Tasting Notes
Tart, cherry notes apparent -- could dial cherry concentrate back a bit. Could use a bit more sweetness to balance. The effect is sort of a Berliner Weisse, with the sour from the cherry concentrate rather than from Brett. /Mit schuss/ indeed. Phyl complained of a "soapy" aftertaste, but I don't get that. Perhaps residual line cleaner in the first pour? I suppose that's the side on which to err, but nicer still to avoid it.

Generated with ProMash Brewing Software