The Cherry Wit Recipe :
- Color : Red
- Alcoholic strength : 5% alcohol
- Quantity : 20L
- Bitterness : Mild
- Boiling time : 5h
- Difficulty : Medium
Ingredients
- 2 kg of Malt de blé Clair
- 1.7kg of Malt Pilsner
- 600g of Malt Munich
- 25g of East Kent Goldings leaf hops
- 1 levure Lallemand Wit yeast packet
- 2kg frozen cherries (pitted)
- Total water volume : 33L (Preferably Chloride > Sulfate = 2)
Brew our Cherry Wit recipe step by step
Step 1
Heat 15 liters of water to 72°C and pour in the crushed grains.
Stir well, and don’t hesitate to crush any lumps against the sides of the tank. Continue until you reach a temperature of 68°C. Maintain this temperature for 1 hour.
At the same time, heat 18 liters of water to 77°C.
Step 2
Once the saccharification hour is over, move on to rinsing and filtration.
Step 3
Then heat the wort to boiling for 90 minutes.
After the first 30 minutes, add hops until the boil is complete.
Step 4
Then cool the wort to 20°C and transfer to the fermenter, not forgetting the yeast.
Initial density should be around 1.043.
Ferment at 20°C for 3 weeks. Density should be around 1.014.
Step 5
After 3 weeks, add your frozen cherries directly to the fermenter and raise the temperature to 22°C.
Note: frozen products are already pasteurized!
Wait a further 15 days.
Step 6
After a further two weeks, you can bottle, adding 6g per L of sugar.
Over View
This friendly little white will have a very soft texture that perfectly complements the sweetness of the cherries. The wheat malt and spicy yeast esters add a rustic tartness without going overboard with pastry.
In short, a gourmet yet highly drinkable beer that’s perfect for all seasons !
