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Share this recipe on reddit| Batch Size (gallons) | 5 |
| Efficiency | 72% |
| Recipe type | All Grain |
| Style | 20. Fruit Beer |
| Original Gravity | 1.057 |
| Final Gravity | 1.007 |
| ABV | 6.56% (basic) / 6.55% (advanced) [what's this?] |
| IBU | 8.6 |
| Color | 0 SRM |
| Boil Time | 60 min |
|
| Yeast | Wyeast 3942 (Belgian Wheat Yeast)
|
|
| Fermentables | | Name | Amt | Pct | SRM | | Pale Malt (2 Row) Belgian | 5 lbs | 67.5% | 3 | | Wheat Malt, Bel | 2 lbs | 27% | 2 | | Caramel/Crystal Malt - 40L | 6 oz | 5.1% | 40 | | Barley, Roasted | .5 oz | 0.4% | 300 |
|
|
| Hops | | Name | Amt | Time | Alpha | IBU | | Hallertauer (Boil) | 1 oz | 60 | 4.8% | 0 |
|
|
| Directions | Mash grains at 156 *F for one hour.
Sparge and Lauter to collect 4.5+ gallons (17 L)
Add (aged 1 year) hops and boil 60 minutes.
|
|
Fermentation
notes | Chill 4 gallons of wort to ferm temp, pitch yeast and ferment at 65 *F
When
terminal gravity has been reached, rack approximately 4 gallons (15 L)
of finished beer onto 1 gallon (3.79 L) Knudson Just Tart Cherry
Juice.
Allow secondary fermentation to commence at
65 F for one week or until finished.
Chill to 32-35 F (0-1.6 C) if
possible and lager for four to six weeks.
Add oak chips
during the last week, if using, but monitor the beer closely ... you
don't
want too much oak flavor to come through.
Bottle in heavy Champagne-style 750 ml bottles
with 0.75 cup corn sugar per 5-gallon batch, or
keg with moderate to high carbonation. |
|
Tasting
notes |
I have brewed this many times and have made some tweaks which I feel improve upon this. As always YMMV.
WLP530 or WLP550 both work very well w/this beer.
If you can get Montmorency cherries- use them. Adjust Knudsons accordingly.
Same goes for an Oak Barrel- use it, vs the Toasted Oak Chips.
This beer ages very well. Cellar it a minimum of 6 months, preferably 12.
I have brewed this 15 times now. I brew 10 gallons twice a year of it, in some shape or form. Sadly, I have never been able to reproduce the magic that Dan Carey puts in to every batch.
|
|
| Credits | This recipe was published in Zymurgy 2007 July-Aug.
All credit for this recipe go to Amahl Turczyn Scheppach, the recipes creator.
Cheers!
|
Copy and paste the content below to reddit for a properly formatted recipe!
##New Glarus Wisconsin Belgian Red
Recipe by: nzo
Batch Size (gallons): 5
Efficiency: 72%
Recipe type: All Grain
Original Gravity: 1.057
Final Gravity: 1.007
ABV: 6.55%
IBU: 8.6
Color: 0 SRM
Boil Time: 60 min
----------------------------------
**Yeast**
* Wyeast 3942 (Belgian Wheat Yeast)
----------------------------------
**Fermentables**
* 5 lbs Pale Malt (2 Row) Belgian (67.5%)
* 2 lbs Wheat Malt, Bel (27%)
* 6 oz Caramel/Crystal Malt - 40L (5.1%)
* .5 oz Barley, Roasted (0.4%)
----------------------------------
**Hops**
* 1 oz Hallertauer, 0 IBU @ 60 min (Boil) - 4.8% AA
----------------------------------
**Directions:** Mash grains at 156 *F for one hour.
Sparge and Lauter to collect 4.5+ gallons (17 L)
Add (aged 1 year) hops and boil 60 minutes.
----------------------------------
**Fermentation Notes:** Chill 4 gallons of wort to ferm temp, pitch yeast and ferment at 65 *F
When
terminal gravity has been reached, rack approximately 4 gallons (15 L)
of finished beer onto 1 gallon (3.79 L) Knudson Just Tart Cherry
Juice.
Allow secondary fermentation to commence at
65 F for one week or until finished.
Chill to 32-35 F (0-1.6 C) if
possible and lager for four to six weeks.
Add oak chips
during the last week, if using, but monitor the beer closely ... you
don't
want too much oak flavor to come through.
Bottle in heavy Champagne-style 750 ml bottles
with 0.75 cup corn sugar per 5-gallon batch, or
keg with moderate to high carbonation.
----------------------------------
**Tasting Notes:**
I have brewed this many times and have made some tweaks which I feel improve upon this. As always YMMV.
WLP530 or WLP550 both work very well w/this beer.
If you can get Montmorency cherries- use them. Adjust Knudsons accordingly.
Same goes for an Oak Barrel- use it, vs the Toasted Oak Chips.
This beer ages very well. Cellar it a minimum of 6 months, preferably 12.
I have brewed this 15 times now. I brew 10 gallons twice a year of it, in some shape or form. Sadly, I have never been able to reproduce the magic that Dan Carey puts in to every batch.
----------------------------------
**Credits:** This recipe was published in Zymurgy 2007 July-Aug.
All credit for this recipe go to Amahl Turczyn Scheppach, the recipes creator.
Cheers!
----------------------------------
[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=81)
This all grain Fruit Beer homebrew recipe was submitted by nzo.
