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Old 04-25-2011, 02:01 AM   #11
bullinachinashop
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The description sounds great. ^

I am trying for all local products though.

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Old 05-01-2011, 05:09 AM   #12
bullinachinashop
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OK, I've decided on my recipies.

Here goes.

O.G.: 1.056
F.G.: 1.013
IBU: 15
SRM: 4.5

5 lb (2.3 kg) 2-Row Pale Malt (50%), 3 SRM
2 lb (0.91 kg) Wheat Malt (20%), 2 SRM
3 lb (1.4 kg) Flaked Soft White Wheat (30%), 2 SRM

Hops
1 oz. US Goldings 4.5%AA or Willamette 5.1% AA @ 60 minutes

I'll brew the whole batch together and split it at the end.

The first batch will ferment @ 70 degrees with WLP400 for 2 weeks and then be racked onto about 10lbs. of local Strawberries and a pound of Honey for another 2weeks before bottling.

For the second batch, towards the end of the boil, I'll make a tea with cracked Coriander and Amarillo leaf hops and add it to the boil pot after I remove the first 1/2. For this batch, I want to try the Fermentis S-33 and hold it @ 63 degrees. After 2 weeks in the primary, I'll rack it onto some fresh Lemon Basil for about 5 days, also warming it up to around 70 degrees and then bottle.

This should give me 2 completely different beers that will both be good for the summer.

Thoughts?

Bull

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Last edited by bullinachinashop; 05-01-2011 at 12:00 PM. Reason: Drinking not thinking @ 1am
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