So I brewed a Cherry Wheat last April. It FINALLY tastes the way that I want it to. Below is the recipe for those that care, but why is the Cherry finally popping in this beer the way that I want it to? I can't chalk it up to hops fading because it still has bitterness and I SWEAR the color seems a deeper red than it did before. Is it possible the yeast have done something? Is it possible the beer was stratified somehow? The beer never froze at any time that I am aware of. Thoughts? Thanks!
Brewsta: SemperFrei American Wheat
Recipe Specs
brewer Mike
post boil vol. 13.0 gal
OG 1.045
IBU 24
Colour 2 SRM
BU:GU 0.53
pre boil vol. 15.0 gal
BG 1.039
extract 12.50 lb
grain mass 19.00 lb
Brewday Assumptions
mash efficiency 70%
loss to grain 2.29 qt/lb
mashtun dead volume 0.26 gal
mashtun equivalent 0.66 gal
hop utilization factor 100%
Fermentables
name quantity potential use colour
Weyermann Light Wheat Malt 10.0 lb 38 PPG mash 2 SRM
Weyermann Bohemian Pilsener 8.0 lb 37 PPG mash 2 SRM
Rice Hulls 1.0 lb 0 PPG mash 0 SRM
Alexander LME - Wheat 2.7 lb 37 PPG extract 4 SRM
Hops
name form AA Qty time IBU
Czech Saaz pellet 3.6% 2.0 oz 5 3
Northern Brewer pellet 5.7% 2.0 oz 60 21
total hops 4.0 oz
Other Ingredients
name quantity notes
American Ale Yeast Cake 0.0 oz None
88% Lactic Acid 0.0 oz 2ml to 6G mash water
Calcium Chloride 0.0 oz 2g to mash
Distilled water 0.0 oz 2.5G to mash
12 lbs tart canned cherries 0.0 oz None
4lbs sweet canned cherries 0.0 oz None
Mash Schedule
start
temp grain
mass start
water water
addition target
temp strike
temp minutes notes
75.0 F 19.0 lb 1.0 gal 5.0 gal 152.6 F 192.5 F 60
150.0 F 19.0 lb 6.0 gal 3.0 gal 168.0 F 213.4 F 1 First Runoff est 64
145.0 F 19.0 lb 2.5 gal 6.5 gal 168.0 F 182.4 F 1 Second Runoff est 18
total additions 14.5 gal total time 62
loss to grain -2.77 gal
total 11.73 gal