Recipe Type: All Grain
Yeast: Wyeast Labs #1272 (American Ale II )
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.012
IBU: 4.7 SRM
Boiling Time (Minutes): 60
Color: 4.7 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.0 %
1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 15.0 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.0 %
0.75 oz Cluster [7.00%] (50 min) Hops 17.3 IBU
0.50 oz Tettnang [4.50%] (5 min) Hops 1.5 IBU

Single infusion mash at 153 F for 60 minutes.

Strawberries: Heat 7# of frozen strawberries to 160F for 20 mins. Bring to room temp, place in secondary, and rack from primary.

* Made a mistake above which I can't change. IBU's = 18.8

The brew was very difficult to clear. Time, cold temps and gelatin finally did the trick.

After normal aging there was a tartness that seems to be typical with the use of strawberries. After a month or so this has mellowed. When compared to Pete's I would say that the color and IBU's are spot on. There is less strawberry aroma than Pete's and the strawberry flavor is less sweet than Pete's. For an exact copy I would say go with the artificial strawberry flavoring.

This beer continues to get better with age (as all beers seem to do). After 4 months the tartness is completely gone and the strawberry flavor seems to be part of the beer rather than it's own distinct taste.