The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Have you brewed a classic wit bier lately? Ready for a new twist? Try throwing in a bit of sour cherry juice and you'll be pleasantly surprised. This recipe was located in the Zymurgy November/December edition 2011 (page 48)
The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Have you brewed a classic wit bier lately? Ready for a new twist? Try throwing in a bit of sour cherry juice and you'll be pleasantly surprised. This recipe was located in the Zymurgy November/December edition 2011 (page 48)
Ingredients:
- 6 lb (2.7 kg) Pilsner Malt
- 2 lb (907 g) Flaked Wheat
- 1 lb (454 g) Flaked Oats
- 0.4 oz Magnum 12.9% a.a. (60 min)
- 1 oz Mahlab (5 min)
- 1 pint (473 ml) Sour Cherry Juice Concentrate (secondary or keg)
- 4 packets (or adequate starter)
- Wyeast 3944 Belgian Witbier or
- WLP400 Belgian Wit Ale
Specifications:
Yield: 5.5 gallons (21 L)
Original Gravity: 1.041
ABV: 3.80%
IBU: 18
Boil Time: 60 minutes
Directions:
Single infusion mash at 148°F for 60 minutes. 60 minute boil. Ferment at 68°F (20°C) Note: Mahlab is a ground Middle Eastern sour cherry pit spice. Also, if you want to maintain the cherry sweetness, make sure to keep the keg cold and drink it in short order.
Partial Mash Version
- Mash 3 lb pilsner malt with the flaked wheat and oats at 148F for 60 minutes. Strain, add 2.1 lb (1kg) pale liquid malt extract, bring to a boil, and proceed with the recipe as written.
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