1.055
OG1.010
FG5.9%
ABV6
IBU4
SRMNotes
Batch 1: Brewed with 2.7# Pilsner, 2.1# White Wheat & 0.6# Flaked Wheat. 6# Michigan Tart Cherries added in Secondary for 4 weeks. Then transferred to oak for 4 weeks (too long! - probably wouldn't do this again).
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 3.00 lb | Pilsen / Pilsner (US) | Mash | 45.45% |
| 3.00 lb | White Wheat (US) | Mash | 45.45% |
| 0.60 lb | Flaked Wheat (US) | Mash | 9.09% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.25 oz | Hallertau - Whole Leaf | Boil | 60 Minute(s) | 4.0% | 5.83 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP566 Saison II Ale Liquid Yeast | 78% - 85% |
| Wyeast 3278 Belgian Lambic Blend Liquid Yeast | 70% - 80% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Cherries | 6.00 lb | Secondary | 30 Day(s) |
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