OVHA Chat

I want to brew a brown wheat beer w/black cherry flavoring.Any body know of a good extract for this?If so...where to get it please.Or...should I use the real thing?I don't think black cherries are quite in season yet.

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I'd say wait and use the real thing on this. To me, cherry extracts taste medicine-like.

I've got some of this as I'm going to be doing a 10% dark strong in a few weeks with this organically grown black cherry CONCENTRATE, not extract. No artificial sugars or preservatives are added. I normally only use fresh fruit but if you want fruit beers in the off seasons, ya gotta improvise. I agree, never use an extract. An extract is someone's idea of what something should taste like and if you're lucky, will contain some real fruit. But they are mostly made up of artificial sugars and flavors.


http://www.herbalremedies.com/blchco16floz.html

Tin Ford on that medicine taste as my research has turned that up over and over.Can't wait for cherries to ripen ,though.I bought a 100% black cherry juice(not from concentrate)that tastes like it spawned from my imagination.

Iwas gonna brew a red ale this weekend but...nahh.I'm gonna do this one instead.See what ya think.I never did a wheat before,but it looks ok to me.Opinions are welcome.I don't know about those aroma hops;I might want to smell the cherries.Watcha think?

Black Cherry Brown Wheat

Brewer: BM1 Email: -
Beer: Black Cherry Brown Wheat Style: American Brown
Type: All grain Size: 3.0 gallons
Color: 35 HCU (~17 SRM)

Bitterness: 28 IBU

OG: 1.061 FG: 1.016

Alcohol: 5.8% v/v (4.5% w/w)

Grain: 4 lb. American Vienna
8 oz. American crystal 120L
1 oz. American chocolate
3 lb. Raw wheat

Mash: 70% efficiency

Boil: minutes SG 1.049 3.75 gallons

Hops: 2g Northern Brewer (8.5% AA, 60 min.)
20g Willamette (5% AA, 45 min.)
18g Saaz (2.5% AA, 20 min.)
7g Hallertauer (aroma)

Yeast: Nottingham Danstar Dry Ale Yeast


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interesting recipe. imo vienna is overkill for a base grain when paired with the dark grains y0u have...pale would work fine.

(sorry for my typing, I got this new mini eee pc and the keyboard is mini too)

I swear,I don't know where that Vienna came from.I don't even have that much of it.It should have been listed as Pale. Now I gotta re do it and check my color profile,maybe add some more chocolate to compensate and all that crap.Why'd ya have to go and notice that,anyway?
Anyway,I cracked the grain last night and it was pale not vienna.I do need to comp. for the color change,though.Thank you for pointing that out.The dark grains are gonna be important to get the flavor right.Probably shoulda been a little darker anyway.Maybe 19 SRMvs.17.
I don't want to end up with some wine cooler tasting ale.The black cherry should be part of a total balance and not a forefront flavor by its self.

Oops, I post ed in the wrong topic


Okay...who won the bet?I screwed it up.My Black Cherry Brown Wheat Ale is now just a brown wheat ale.Some how,I either added too much water,or maybe I shoulda did a 90 minute boil .Long story short...I just got a new propane burner and tried it out on this one,so I was a little side tracked.I ended up with 3.75 or so gallons instead of 3.25,my OG is 1.053 instead of 1.063 .It's still going to be a good beer but since it's not what I wanted I'm thinking 'bout pouring it out ,nah.It'll be fine but I'm gonna try again next weekend and since I now have a new 32 qt.kettle...I'm gonna up it to full batch.
Turn your mistakes into new adventures and failure won't be an option .
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The Brown Ale is doing fine.Smells like somebody ripped one in the ferm. closet.Primary is done.Looks great.Racking to 2ndary Saturday;gonna taste it then and take sg.Let yas know.

Yea, that sulphur smell will go away here in a week or two.

Advice for the future would be to ferment the stinky gassing beer along side a nice hoppy beer.
I love the visits to the fermentation closet while the hopped up beers are bubbling away.

Well..the Ruined Brown Wheat Ale is in the bottles.29 1/2 x 12 0z.yield on a 3 gallon batch.While I'm filling the bottles,I'm always hoping for 30 full bottles and every time I spill a little I say "no problem,there's usually half a bottle left over anyway".

Well...I think I'm getting closer to having a plan.This is gonna be my 2nd next up,right after I finish another one for which I have already cracked the grains and stored them in a small plastic bucket .

Anyway,I seem to have re vamped the recipe.I'm going to try a wheat ale yeast this time,and plan to have two additions of juice.Once at primary finish(or in 2ndary,no racking)as well as at bottling.Here's the break down.I would appreciate any advice given.This is a new endeavor for me.


Brewer: BM1 Email: -
Beer: New B C Brown Wheat Style: English Brown
Type: All grain Size: 5.25 gallons
Color:
34 HCU (~17 SRM)
Bitterness: 24 IBU
OG: 1.050 FG: 1.016
Alcohol: 4.4% v/v (3.5% w/w)
Grain: 4 lb. 12 oz. British pale
3 lb. 8 oz. Wheat malt
6 oz. Belgian CaraMunich
6 oz. American chocolate
Mash: 65% efficiency
Batch Sparge @150deg.F 1 hr. rest.
Mash Out @ 170deg.F 15 min.rest.
Boil: 60 minutes SG 1.041 6.5 gallons
1 lb. Belgian candi sugar
Wirfloc tab @ last 15 min.
Hops: 0.94 oz. Saaz (5.8% AA, 60 min.)
0.53 oz. Saaz (2.5% AA, 60 min.)
Yeast: Safbrew wb 06
Carbonation: 2.5 volumes Cane Sugar: 4.25 oz. for 5.0 gallons @ 70°F

I haven't tried to calculate what my true FG will be(back to the bew calc.would do it),The candy sugar is probably going to change my end color a bit.Can't decide which shade to use(amber or dark).
I'm fairly sure that it's going to ferment a while but with my newly established refrigerated fermenting chest it should do fine. .

In the carboy :Shawn's Red Ale.
In the bottle : Hoosier(my)Red Ale.mmmmTasted It.
Next Up : Mr.Rogers Amber Ale.
After That : Black Cherry(new)Brown Wheat.