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Old 05-25-2009, 08:59 PM   #1
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First off I would like to state as a disclaimer that there might be glaring oversights with this recipe. I wrote it based on my knowledge of recipe-creating up to this point. And thanks a ton to whoever reads this and gives their two cents.

Strawberry Wheat - Partial Mash - 5 gal
5 lbs Wheat DME
1.35 lbs Wheat Malt
1 lb Flaked Wheat
1 lb Vienna Malt
.5 lb Honey Malt
.75 oz Cascade Hops @5
WLP001 California Ale Yeast
~7.5 lbs fresh strawberries @ secondary
OG - 1.048
FG - 1.011

Any thoughts, critiques, comments, etc that you have is greatly appreciated.

And can someone tell me why BeerSmith is giving me an estimated ABV of .6%?

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Old 05-25-2009, 09:20 PM   #2
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I've never used fresh fruit before, but I'm not sure it's wise to put fresh strawberries in the secondary. You may want to consider fruit extract or fruit puree, both of which are fully sterilized and safe to add to the secondary.

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Old 05-25-2009, 09:25 PM   #3
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they'll be crushed, frozen, and then pasteurized before being added.

maybe "fresh" was the wrong word.

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Old 05-25-2009, 09:36 PM   #4
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I think you meant hops 60, not hops @5?

I think it looks good to me. Keep in mind that you will get some fermentation from the glucose in the strawberries. You may want to leave some headspace in your secondary.

Also, which ABV are your reading on beersmith, the anticipated % based on anticipated SG & FG, or the actual % based on entered SG & FG?

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Old 05-25-2009, 09:38 PM   #5
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I'm not a recipe formulation expert, but I'll tell you what stands out here to me. first, is this a partial mash recipe? because all of your grains need to be mashed (steeping won't work). second, cascade hops are great for APA's and IPA's but their pungent marijuana/citrus tang might conflict with the strawberry thing you're working on. finally, 7.5 lbs of strawberries seems like a huge amount to me, but I have never used fruit in a beer before so I have no baseline other than what I've read around here......good luck.

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Old 05-25-2009, 09:40 PM   #6
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No I meant 5. I read in 'designing great beers' that one small hop addition is good for fruit beers, and it should be aroma hops in the last 10 minutes. but then i read online that the only hop addition should be one small bittering hop addition at 60. i decided to trust the book, was i wrong?

style ABV: 3.7-5.5%
actual ABV: .6%

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Old 05-25-2009, 09:44 PM   #7
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Quote:
Originally Posted by size View Post
No I meant 5. I read in 'designing great beers' that one small hop addition is good for fruit beers, and it should be aroma hops in the last 10 minutes. but then i read online that the only hop addition should be one small bittering hop addition at 60. i decided to trust the book, was i wrong?

style ABV: 3.7-5.5%
actual ABV: .6%
Well, that is going to give you a hearty 1 IBU. It would taste way too sweet with a bunch of hop flavor. Go with 60 minutes.

Not exactly sure why BeerSmith is giving you troubles. Try inputting the expected SG&FG into the spot where you can put the actual SG&FG in.
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Old 05-25-2009, 10:03 PM   #8
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You need some base malt in the mash for the starches to be converted to sugar. You can get away with as little as 40% base malt if it has a lot of diastatic power. I think you should add 2# of pilsner malt and drop to 4# wheat DME to hit a similar gravity and convert your mash.

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Old 05-25-2009, 10:04 PM   #9
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Quote:
Originally Posted by size View Post
I read in 'designing great beers' that one small hop addition is good for fruit beers, and it should be aroma hops in the last 10 minutes.
I would think the opposite. You really don't want any hop flavor or aroma in a fruit beer. A 60 min. bittering addition will add balance while contributing no flavor/aroma, thus allowing the fruit flavor to dominate.
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Old 05-25-2009, 10:18 PM   #10
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Quote:
Originally Posted by bbrim View Post
You need some base malt in the mash for the starches to be converted to sugar. You can get away with as little as 40% base malt if it has a lot of diastatic power. I think you should add 2# of pilsner malt and drop to 4# wheat DME to hit a similar gravity and convert your mash.
I thought wheat has plenty of diastatic power, as does the Vienna malt.
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