OK, I've decided on my recipies.
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
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.