Cherry Weisse

Single-infusion mash at 148° F for 75 minutes or until conversion is complete. Batch sparged (3 steps): 0.5 gal/2.25gal/2.25gal at 168° F. To prevent the impression of the beer being “”watered down”” you need to be careful not to collect too much wort through sparging since it’s not boiled for any length of time. No boil. Heat wort until it just starts to boil then turn off heat and chill to ambient temperature. Transfer to a sterilized carboy, aerate and pitch the yeast and bugs. Allow primary fermentation to reach completion and then transfer to a secondary vessel containing the cherry juice (note: the cherry juice adds a half gallon of liquid to the fermented brew and will also impact mouthfeel, tartness and alcohol in the end). Allow enough time in secondary so that any restart in fermentation from the cherry juice subsides. Allow beer temperature to raise and lower as it sees fit. Ambient temperature in cellar was around 65° F. Bottle once all signs of fermentation ceased. Carbonated to approx. 2.5 vol of CO2 with corn sugar (approx. 4oz).