Recipe Type: All Grain
Yeast: WYeast 2112
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.060 (1.047)
Final Gravity: 1.011
IBU: 18.5
Boiling Time (Minutes): 60
Color: 7.1 SRM
Primary Fermentation (# of Days & Temp): 7 @ 70-75*F
Additional Fermentation: See below
Secondary Fermentation (# of Days & Temp): 14 @ 70-75*F

*The above OG was suppose to be 1.060 however we had a clogged false-bottom and were forced to siphon out of keggle and then try and pour the rest into the carboy, losing about a gallon we decided to top-up to 5 gallons knowing the strawberries would add some Alcohol and the ABV wasn't important anyway.*

Brewed for the 4th of July, should be bottled exactly 3 weeks on the 4th.

Independence Day Strawberry Blonde

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-A Light Ale, Blonde Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 15 Max IBU: 33
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.060 Plato: 14.78
Anticipated SRM: 7.1
Anticipated IBU: 18.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.2 | 6.00 lbs. Pilsener Malt(2-Row) | Continental Eu |1.035 |1
17.4 | 2.00 lbs. Wheat Malt | America | 1.038 | 2
8.7 | 1.00 lbs. Vienna Malt | America | 1.035 |4
8.7 | 1.00 lbs. Munich Malt(2-row) | America | 1.035 | 6
13.0 | 1.50 lbs. Honey Malt | Canada | 1.030 |18

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. | Willamette | Pellet |5.00| 6.0| 30 min.
1.00 oz. |Cascade | Whole | 5.75 |12.5 | 30 min.
1.00 oz. |Amarillo Gold | Pellet |10.00 | 0.0 |0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.88 Oz Irish Moss Fining 5 Min.(boil)


Yeast
-----

WYeast 2112 California Lage (it still fermented at ale temperature)




Notes
-----

4 lbs frozen strawberries added to secondary, kick started fermentation again, however don't know how much alcohol they added.


Not sure on the amount of Willamette because it was left over from a previous recipe and not entirely sure if i divided evenly, however .5 is very close!