ghost_of_dijkstra
Member
Just started my newest batch a 2 gallon Smoked Cherry Wheat Sour, using philly sour yeast.
[ ] 1lb 4oz German Wheat
[ ] 12oz Cherry Smoked Wheat
[ ] 8oz Golden Naked Oats
[ ] 1oz Ekuanot
[ ] 8oz Lactose
[ ] 4oz Brewer's Crystals
[ ] 3lb Mixed Dark Tart and Black Cherries
[ ] 11g Philly Sour Yeast
[ ] 1tsp Irish Moss
[ ] 3g Feemaid O
Mashed for 90 minutes, temp held between 150-55 (+/- 5)
Boiled for 75 minutes
Added lactose, brewer's crystals, and fermaid-o during boil.
Irish moss added in last 15 minuets of boil.
Cooled wort to 180°f added hops for 10 minutes.
Planning to Puree and Add cherries to primary on day 10, leave in for additional 14 days, then add carbonation drops and bottle carb for 30 days.
OG 1.038
Mash volume was 3.5 gallon
Post boil volume 2.5 gallon, over about my planned volume of 2 gallon and planned OG of 1.048.
[ ] 1lb 4oz German Wheat
[ ] 12oz Cherry Smoked Wheat
[ ] 8oz Golden Naked Oats
[ ] 1oz Ekuanot
[ ] 8oz Lactose
[ ] 4oz Brewer's Crystals
[ ] 3lb Mixed Dark Tart and Black Cherries
[ ] 11g Philly Sour Yeast
[ ] 1tsp Irish Moss
[ ] 3g Feemaid O
Mashed for 90 minutes, temp held between 150-55 (+/- 5)
Boiled for 75 minutes
Added lactose, brewer's crystals, and fermaid-o during boil.
Irish moss added in last 15 minuets of boil.
Cooled wort to 180°f added hops for 10 minutes.
Planning to Puree and Add cherries to primary on day 10, leave in for additional 14 days, then add carbonation drops and bottle carb for 30 days.
OG 1.038
Mash volume was 3.5 gallon
Post boil volume 2.5 gallon, over about my planned volume of 2 gallon and planned OG of 1.048.