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Cherry Bomb Berliner Weisse


What’s in a Name?

Hello Daddy, Hello Mom…  It is time to drink Cherry Bomb!  A new addition to our music-inspired beer releases, Cherry Bomb! is not your traditional 4% Berliner Weisse by any means.  She hits the stage with nothing but attitude and leaves you cheering for an encore. If you are looking for the modern take on a classic kettle sour, this beer is the fruit explosion you need in your life. 


Schoolhouse’s Take on this Style

With spring right around the corner, everyone will be looking for that one thirst-quenching sour. What makes Cherry Bomb! different than all the other tangy beers that are going to hit the market? Well, we took 110 lbs of lactose to give this beer a little more body, and then we topped this wonderful beverage off with 1 lb of tart and sweet cherry puree per gallon of beer. All together, that makes this beer a complex cover of the well known classic. I promise you this beer will not disappoint!

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Roth IPA

  • Author: tmonti
  • Total Time: 4 hours 30 minutes
  • Yield: 5 gallons


West Coast IPA



9lbs 5oz 2-Row Malt*

1lb 4oz Crystal 40 Malt

1lb Carapils Malt



1 oz Cascade (First Wort)

1 oz Centennial (15 min)

1 oz Citra (Steep/Whirlpool)

.5oz Citra (Dry Hop at 3 days)


Dry: Safale US-05

Liquid: Omega West Coast


*Extract Sub

9.9lb Golden Light LME


Some substitutions may be used due to product availability



  1. Mash in with 3.61 gallons of water at 166 Degrees F (1hour)*
  2. Sparge with 4.55 gallons of water at 168 Degrees F*
  3. Bring to boil
  4. Boil for 1 hour
  5. Add 1oz Cascade at First Wort
  6. Add 1oz Centennial at 15 min
  7. Add 1oz Citra at Steep/Whirlpool
  8. Cool wort to 68 Degrees F as quickly as possible**
  9. Add Safale US-05 or Omega West Coast
  10. Ferment for 21 days (if you secondary ferment transfer at day 7)
  11. Add 0.5 oz Citra 3 days before bottling
  12. Add 4 oz of priming sugar to beer and bottle
  13. Age in bottles for approximately 7 days
  14. Drink and repeat often

Extract Notes:

*Steep grains for 30 min in 3 gallons of water at 155F.  Remove steeping grains and begin heating to a boil.   At boiling point, remove from heat and add extract.  Mix thoroughly.  Return to heat and boil for 60 min.

**Top off to 5 gallons with water. 


EST OG 1.067

EST FG 1.015


all kits include a muslin bag, priming sugar, caps, and all ingredients aforementioned. 

  • Prep Time: 30
  • Cook Time: 240 min
  • Category: West Coast IPA

Keywords: West Coast IPA

or have get it at your local homebrew shop!

Brewers Association Style Guidelines (2021)

Fermentation Characteristic

Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.

Color and Clarity

Straw to pale. These are the lightest of all the German wheat beers. May appear hazy or cloudy from yeast or chill haze.

Additional Notes

Carbonation is high. Traditionally, some Berliners were brewed or served with fruit, spices or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such ingredients.

  • Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1-1.5 °Plato)
  • Alcohol by Weight (Volume) 2.2%-4.0% (2.8%-5.0%)
  • Bitterness (IBU) 3-6
  • Color SRM (EBC) 2-4(4-8 EBC)
Headbrewer Schoolhouse

Thomas Monti

Head Brewer

We Believe Schoolhouse is "Where Education Meets Recess"

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