Cherry-Honey Weiss

Description:

The batch does not taste bad although the cherry taste is none to prominent.

Ingredients:

• 6 pounds, 2 Row English Pale Malt
• 4 pounds, Malted Wheat
• Gypsum (for adjusting PH)
• Irish Moss (Clarity)
• 10–1/2 pounds, Cherries
• 1 pound, Honey
• 1 ounce, Saaz Hops – Boiling
• 1/4 ounce, Saaz Hops – Finishing
• yeast

Procedure:

I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast.