Recipe Type: Partial Mash
Yeast: Wyeast 3278
Yeast Starter: Built in
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: ?
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 365 @ 70
Secondary Fermentation (# of Days & Temp): 365 @ 45-50
Tasting Notes: Unknown yet. Expect tartness with cherry tones.
Wisconsin Belgian Red Clone
1 lb red wheat
1 lb pale malt. Two row. 1.8L
4 oz acidulated
6.6 lbs LME Bavarian wheat
1 oz. Hallertauer (60 min.)
1 oz. Hallertauer (20 min.)
25 lbs Montmorency Cherries added at beginning of secondary.
50 Med. Toast French Oak Cubes 30 days before end of secondary.
Mash grain at 150 for 60 minutes.
Yeast: Wyeast 3278
Yeast Starter: Built in
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: ?
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 365 @ 70
Secondary Fermentation (# of Days & Temp): 365 @ 45-50
Tasting Notes: Unknown yet. Expect tartness with cherry tones.
Wisconsin Belgian Red Clone
1 lb red wheat
1 lb pale malt. Two row. 1.8L
4 oz acidulated
6.6 lbs LME Bavarian wheat
1 oz. Hallertauer (60 min.)
1 oz. Hallertauer (20 min.)
25 lbs Montmorency Cherries added at beginning of secondary.
50 Med. Toast French Oak Cubes 30 days before end of secondary.
Mash grain at 150 for 60 minutes.
