New Glarus Wisconsin Red Clone

[BrewBum]

Cool, I am going to be doing mine in the summer with some native chokecherries. Have you ever heard of them or had them? I really like them, it won't taste anything like Wisconsin Red though. They are a wild Cherry bush that grows in this part of the country, pick them right of the side of the road next to the ditch weed. So I will have to wait until they are available again.

[zymurgest]

Cool, I am going to be doing mine in the summer with some native chokecherries. Have you ever heard of them or had them? I really like them, it won't taste anything like Wisconsin Red though. They are a wild Cherry bush that grows in this part of the country, pick them right of the side of the road next to the ditch weed. So I will have to wait until they are available again.

Chokecherries are what we call Black Caps here in Oregon. They are related to Black Raspberries, actually, and if you use too much will give your beer a buttery flavor/aroma. Not to be confused with diacetyl, this stuff won't go oxidated on you and end up tasting like crap. Sounds like a fun and interesting beer, can't wait to see what its like!

Happy ChristmaChannuhKwanzaaka!

Michel

[Schmartz]

New Glarus does use Montmorency cherries in the Wisconsin Belgian Red. There's a large cherry growing area in Wisconsin that produces them.

You can find shippers who sell just about any form you could want on-line at:
http://www.wisconsincherries.org/

[Bugeater]

Zymurgest, I was just inputing your recipe into Promash and came up with a couple of questions.

1) What was your OG and IBU? In my first draft, I come up with about 1.053 and about 25 IBU.

2) Exactly what is the style you entered this as? A fruit beer? Some sort of Belgian? A specialty beer?

I plan to brew this soon since I seem to have all the ingredients.

Thanks

Wayne
Bugeater Brewing Company

[BrewBum]

Bug, I used his and tweaked it a little, mainly on the hops. I based it off of what the New Glarus website said. They indicate only Hallertaur hops. I thought they listed their IBUs too, have to go back and look. I would love to swap beers with you on this but I am not making mine until summer.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Belgian Red Clone
Brewer: Nate
Asst Brewer:
Style: Fruit Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.49 gal
Estimated OG: 1.053 SG
Estimated Color: 5.5 SRM
Estimated IBU: 28.9 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pale Ale (Crisp) (4.0 SRM) Grain 60.0 %
4 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 40.0 %
1.00 oz Hallertauer [4.80%] (60 min) Hops 18.0 IBU
1.00 oz Hallertauer [4.80%] (20 min) Hops 10.9 IBU
20.00 lb Chockcherry (Secondary 30.0 days) Misc
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale


Mash Schedule: Light Body Batch Sparge - Nate
Total Grain Weight: 10.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.50 qt of water at 166.0 F 150.0 F 60 min


Notes:
------


-------------------------------------------------------------------------------------

[Bugeater]

Thanks Nate. That's real close to mine. I am skipping a 60 minute addition and getting all my bittering from FWH and then doing an aroma addition.

Wayne
Bugeater Brewing Company

[zymurgest]

Zymurgest, I was just inputing your recipe into Promash and came up with a couple of questions.

Go for it bro!

1) What was your OG and IBU? In my first draft, I come up with about 1.053 and about 25 IBU.

OG before adding cherries should be like 1.054 or thereabouts. IBU's are approximately 30.

2) Exactly what is the style you entered this as? A fruit beer? Some sort of Belgian? A specialty beer?

I would enter this as either fruit or experimental/specialty beer. Worked in the past, should also work for you now.

I plan to brew this soon since I seem to have all the ingredients.

Thanks

My pleasure, hope that maybe we can all swap some of our beers around and relish the differences!

Prost!

Michel

[Bugeater]

Well, I brewed it on the 22nd. Ended up at 1.055 and 31 IBU, so I guess I came out pretty close. Here's what I used for a 5.5 gallon batch size.

British 2 row 6.5 lb
Wheat Malt 4.5 lb

mash 60 minutes @150°, batch sparge

Crystal (plug) 4.1% 1 oz FWH
Willamette (whole) 4.4% 1 oz FWH
Hallertauer (whole) 3.9% 1 oz 60 minutes
Crystal (plug) 4.1% 1 oz 7 minutes
Willamette (whole) 4.4% 1 oz 7 minutes

3 liter starter of Wyeast 3787 (a year old smack pack I revived)

Tasted really nice going into the fermenter. This should be a really good one! Thanks guys!

Wayne
Bugeater Brewing Company