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Brew Log - Cherry Wit

The Only Mead Competition Judged by Real Buyers


Premium Patron
Premium Patron
Nov 13, 2012
Houston, TX
Batch Size: 5 gallon
Est OG: 1.060 (Act: 1.062)
Est FG: 1.015 (Act: 1.007)
Est: ABV: 6.02% (Act: 7.33%)
Boil Time: 60
IBUs: 8.5

Yeast: WLP400 - Starter two days prior.

Malts & Sugars
1.4 lbs Golden Light DME
4.6 lbs Bavarian Wheat DME (65/35 - wheat/barley)
1 lbs Huajilla Honey (Of course!)

1oz Hallertau Mittelfruh (.5oz @ 60min, .25@30min, .25@10min)

3 - 14.5 oz cans of Red Tar Cherries packed in water.
2 - 32oz bottles Red Tart Cherry Juice
6 gallons Ozarka Spring Water

Fermentation @ 68F
7 days in primary pail
14 days in secondary pail with the 3 cans of cherries (I would make it 4 next time.)
7 days in tertiary carboy

48oz Cherry juice used for priming.
It was ready to drink in 10 days.

Final Beer:
Pours: A cloudy dark read, with a 2-3 finger head, light pink in colour
Aroma: Faint cherry and wheat.
Appearance: Cloudy, dark read.
Taste: Subtle cherry, with a light bitter/sour on the back of the tongue after swallowing. Tart and tasty. As it warms up, more cherry comes through, and the alcohol starts to show itself a little bit (Remember 7.3%)
Mouth Feel: Fizzy from the carbonation. Feels rich and full.
Overall Notes: This is currently my favourite beer including commercial ones. I need to hurry up and get my back log of brews done so I can make another batch!

Things that worked: Using the cherry juice for priming. Gave more flavour and aroma.
Things that didn't work: Using a 5 gallon carboy for tertiary. Too small! After the cherries and the kicked up fermentation, almost got real messy if I hadn't caught it in time!
Changes for next time: Another can of cherries to get just a little bit more cherry. Change up the fermentation schedule as well. I would probably add one more week to the tertiary.

-- Steve
The Only Mead Competition Judged by Real Buyers