I am getting an early start to the new brew calender… or a late finish depending on your perspective (or a previous post).
On New Years day I started my first brew of 2012, a Cherry Wheat. My plan to squeeze this one in was to perform the mash the night before, do an actual mash out to “lock in” my mash profile and I’d finish with the boil in the morning. I had done a couple overnight mashes in the cooler in the past with decent results. But I have been upgrading my equipment during the later past of 2011, as a result I no longer mash in my cooler. Hence the mash out rather than letting it sit overnight. (If you’re curious about my equipment upgrades I’ll highlight them here with a couple pics, but I’ll write up some posts in the near future). Overall, I hit my numbers pretty well. I as a little short on my volume in the fermentor, but its primarily because I am still dialing in my equipment for volume losses and performance. I only wanted 5 gallons in the fermentor (I usually shoot for 5.5 gal) because I’ll be adding two 3lb cans of cherry puree after 3 days of fermentation. If the fruit addition kicks up fermentation I wanted the extra head space to avoid a big messy blow off.
Here’s the recipe:
Est OG 1.052
Est IBUs 32
5lbs Pilsner
5lbs Malted Wheat
2lbs Munich (10L)
0.5lb Rice Hulls
2.0oz Tettnanger 3.5 AA 60min
1.0oz EKG 4.5AA 60min
WLP001 from 2L starter
Here is my overall setup. In this shot the wort is being pumped from the Mash Tun on the left to the kettle on the right.
Yeast Starter
Fermentor set up in a bin with FermWrap heater and towel/blanket insulation.
Sweet Cherry Puree Cans
Herb Meowing
Adding the fruit too early in the process will cause a significant loss of fruit flavor.
If it’s flavor-flav you’re after…rack from the primary onto the fruit in a 2ndary for a one week rest.
No matter what you decide to do…send me a sample bottle and I’ll let you know if it’s any good. 😉
Mike
Herb:
Thanks for the insight. I have dabbled with fruit quite a bit in the past. I am of the thought that despite the “scrubbing” nature that an active ferment has on fruit aromatics (which plays a big part in flavor) you can often just add more to get what you want in the end. I think two cans of Puree would be over the top if I added them in secondary, I am hoping adding them in the primary after the major activity has subsided will be good. That is a separate post though, one to come along after tasting notes to check this theory out. I expect you to comment the “I told you so” if I report a lack luster cherry flavor!
Mike
Just a note:
The fermentor was happily bubbling at 66F this morning. I checked it out when I passed through the garage to take out the weekly garbage.
BREW ON!
Herb Meowing
Mike…
Had I known your experience with fruit I would not have been presumptuous in my advice. Hope all goes well with your cherry bomb!