11-17-2007 Cherry Wit
A ProMash Brewing Session Report
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Brewing Date:
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Saturday November 17, 2007
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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Cherry Wit
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BJCP Style and Style Guidelines
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16-A Belgian & French Ale, Witbier
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Min OG:
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1.044
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Max OG:
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1.052
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Min IBU:
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10
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Max IBU:
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20
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Min Clr:
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2
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Max Clr:
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4
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Extract (Lbs):
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8.50
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Anticipated OG:
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1.058
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Plato:
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14.31
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Anticipated SRM:
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10.3
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Anticipated IBU:
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21.9
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.058
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Plato:
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14.31
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.76
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by Volume:
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6.09
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From Measured Gravities.
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ADF:
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78.6
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RDF:
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65.4
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Apparent & Real Degree of Fermentation.
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%
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Amount
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Name
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Origin
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Potential
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SRM
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70.6
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6.00 lbs.
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Briess LME- Weizen
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America
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1.035
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4
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2.9
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0.25 lbs.
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Flaked Oats
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America
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1.033
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2
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8.8
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0.75 lbs.
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CaraMunich 60
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France
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1.034
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60
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17.6
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1.50 lbs.
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Muntons LME - Amber
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England
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1.037
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9
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Centennial Pellets
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Pellet
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8.50
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20.1
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60 min
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0.50 oz.
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Goldings homegrown
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Whole
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5.00
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1.8
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5 min
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Amount
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Name
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Type
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Time
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0.08 Oz
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Wyeast Yeast Nutrient
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Other
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0 Days(fermenter)
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6.13 Oz
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Cherry Concentrate
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Fruit
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0 Days(boil)
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DCL Yeast T-58 SafBrew Specialty Ale
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.058 SG
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14.31
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Took a bit to ferment, and even after 3 weeks in secondary, it's still at 1.012 FG.
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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.
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