Notes: John Watson of Southbury, CT, member of the Underground Brewers Club of Connecticut, won a gold medal in Category #20: Fruit Beer during the 2008 National Homebrew Competition Final Round in Cincinnati, OH. Watsons Fruit Beer was chosen as the best among 114 final round entries in the category.
Ingredients
For 10 Gallons (37.84 L)
9.0 lb (4.5 kg) Weyermann wheat malt
11.0 lb (4.99 kg) Durst pils malt
5.0 lb (2.27 kg) sour cherries
1.0 oz (28 g) Hallertau whole hops, 3% a.a. (30 min.)
Wyeast No. 3191 Berliner Weisse ale yeast blend (500 mL starter)
Specifications
Original Gravity: 1.034
Final Gravity: 1.01
ABV: 3.15%
Directions
1. Mash in at 150° F (60° C) and hold for 60 minutes. Rack fermented beer on to cherries.
2. Primary fermentation for 15 days at 70° F (20° C) in glass.
3. Secondary Fermentation for 10 days at 70° F (20°C) in glass.
4. Tertiary Fermentation for 30 days on fruit at 70° F (20°C) in glass.
5. Forced CO2 to carbonate (3 vol). |
