Yes I did type Chocolate Cherry Wheat, and I am wondering why non of us have tried paring these flavors in a wheat before, as the flavor is awesome. I put this on tap and it didn't even make it a week everyone loved it that much.
[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: Choc Cherry Wheat[/size]
Brewer: Chris Stocker
Asst Brewer:
Style: Witbier
TYPE: Extract
Taste: (47.0) Nice Chocolate and Cherry at the Nose
Starts with a nice cherry flavor and traditional wheat feel
Slight sweetness balanced out by Choco and Cherry bitters
Clean finish with Chocolate bitterness at the end
Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 4.27 gal
Estimated OG: 1.057 SG
Estimated Color: 6.6 SRM
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 7 lbs 3.8 oz
Notes:
Steep at 152F for 30 mins
Rinse with 1 Gallon of 170F water
Puree the Cherry filling into a smooth liquid
Lactose is added at the end of the boil for residual Sweetness
Soak the Coca Nibs in Vodka for 4 days prior to adding to Fermintation Bucket
Cocoa Nibs should be added after 1 week of beer in the primary
Beer should be in Primary for 2 weeks
[size=-1]BeerSmith Recipe Printout - www.beersmith.com[/size]
[size=+2]Recipe: Choc Cherry Wheat[/size]
Brewer: Chris Stocker
Asst Brewer:
Style: Witbier
TYPE: Extract
Taste: (47.0) Nice Chocolate and Cherry at the Nose
Starts with a nice cherry flavor and traditional wheat feel
Slight sweetness balanced out by Choco and Cherry bitters
Clean finish with Chocolate bitterness at the end
Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 4.27 gal
Estimated OG: 1.057 SG
Estimated Color: 6.6 SRM
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
Code:
Amt Name Type # %/IBU
5.7 oz Pale Malt, 2 Row American (MaltEurope) ( Grain 1 4.9 %
5.5 oz Rye Malt (4.7 SRM) Grain 2 4.7 %
3 lbs 0.3 oz Wheat Dry Extract [Boil for 60 min](8.0 Dry Extract 3 41.7 %
0.98 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 4 13.8 IBUs
3 lbs 0.3 oz Wheat Dry Extract [Boil for 30 min](8.0 Dry Extract 5 41.7 %
2.00 lb Cherry Pie Filling (Boil 10.0 mins) Flavor 6 -
1.0 pkg Safale American (DCL/Fermentis - Bull C Yeast 7 -
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 6.9 %
4.00 oz Cocoa Nibs Cracked (Secondary 1.0 weeks) Flavor 9 -
4.00 oz Maraschino cherry juice (Bottling 0.0 mi Flavor 10 -Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 7 lbs 3.8 oz
Code:
Steep at 152F for 30 mins
Rinse with 1 Gallon of 170F water
Puree the Cherry filling into a smooth liquid
Lactose is added at the end of the boil for residual Sweetness
Soak the Coca Nibs in Vodka for 4 days prior to adding to Fermintation Bucket
Cocoa Nibs should be added after 1 week of beer in the primary
Beer should be in Primary for 2 weeks
