Witless wit

Grain Bill:

•  6 lb Wheat DME
• 1 oz Hallertau Hops 9.0% AA

Yeast:

• Wyeast 3333 German Wheat

Brew Schedule:

1. Bring 3 Gallons to 155F
2. Add DME
3. Boil for 45 min
1. Add clarifying agent
4. Boil 60 min
1. Add hops
5. Add 2 gallons of water
6. Drop to 70F
7. Add yeast

Up the sugar

I got some advice from the folks on twitter about adding cherry puree to my Irish Imperial Stout to give it a bit of that fruity finish. I was thinking of using it to replace the sugar for bottling. I gave up on that and decided to use it as a secondary fermentation stage in conjunction with the champagne yeast. I added 2 cups of 1.099 gravity unsweetened cherry puree. Two weeks will tell if it works out well or not. Initial taste is very good. So far I am happy with the result