Recipe Type: All Grain Yeast: S-04 Yeast Starter: 1 packet Batch Size (Gallons): 5 Original Gravity: 1.050 Final Gravity: 1.010 IBU: 17.1 Boiling Time (Minutes): 60 Color: 4.9 SRM Primary Fermentation (# of Days & Temp): 10 days @ 65F Additional Fermentation: Cold Crash 3 days Secondary Fermentation (# of Days & Temp): 21 days @ 70F Tasting Notes: Smooth light body with a tiny bit of tartness that gives the beer a crisp finish.
EDIT: This recipe won a gold medal at Pacific Brewer's Cup 2009.
I ended up with 4.8 gallons of beer in bottles after this process, although on previous batches where I had pureed the strawberries I ended up spot-on 5 gallons. So, maybe the strawberries soaked up some of the volume? I probably will try to get another .25 gallons boil volume next time to account for this.
Recipe: Strawberry Alarm Clock v3.0 TYPE: All Grain
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.25 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 12.81 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 8.20 qt of water at 196.6 F 168.0 F
Sparge with 2.64 gallons 168.0 F water.
Notes:
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Base Style Blonde Ale 6B.
2009/06/27:
Brew day.
2009/07/07:
Transferred Strawberry Alarm Clock brewed on 6/27/2009 to secondary. Added 4 pounds of washed, halved, and frozen strawberries in a paint strainer bag to secondary, and racked on top of that.
2009/07/28:
Removed halved strawberries (in paint strainer bag) from secondary, and added 1 packet of gelatin dissolved in 1 cup water, stirring gently with whisk.
Hydrometer reading: 1.010
2009/07/29
Started cold crash from room temp (~72F). Used frozen PET water bottles and ~1LB ice blocks from tupperware to bring cooler temp down, swapping out when ice is depleted.
2009/07/30:
morning temp is 41F, added 4 ice blocks + 8 PET bottles, by afternoon temp was at 35F and held steady.
2009/07/31:
morning temp went back up to 40F overnight, but quickly cooled to 35.
2009/08/01:
temp still at 35F, pulled out of cold bath and transferred to bottling bucket at 3:30pm.
There was a very thin white layer of what looked like possible lactobacillus floating on surface of fermenter, but no off flavors whatsoever.
Dissolved/boiled 4.0oz of cane sugar in 1 cup water to prime about 4.8 gallons of beer.
Sample read 1.010 @60F
Sample clarity is very good although not crystal clear.
Strong strawberry aroma, with excellent smooth blonde ale flavor and only a hint of strawberry.
2009/08/12:
I pulled out a few bottles of this and put them in the fridge to bring to a homebrew club meeting this evening. Good clarity, great head and lacing. The initial aroma smells intensely of strawberries. The flavor is smooth with just a tiny bit of tartness from the strawberries that gives the beer a crisp finish.
I am down to my last few bottles of this. It is a really delicious brew, and I'm trying to figure out how to work another batch of this into my pipeline.
This may be a dumb question but how did you get roughly 6.5 pre boil with only 21 quarts of mash/sparge water. Did you add water to the boil kettle?
I think I missed the sparge volume on the recipe when I copied it. It's supposed to have 2.64 gallons sparge water as well. I'll fix the OP to reflect that.
I'll see if I can dig up an extract version. The original version of this was an extract recipe, but that was before I had Beer Smith and I don't think I have that recipe saved. However, it shouldn't be too hard for me to work backwards from what I've got now and come up with something.
2009/6/27:
Transferred Strawberry Alarm Clock brewed on 6/27/2009 to secondary. Added 4 pounds of washed, halved, and frozen strawberries in a paint strainer bag to secondary, and racked on top of that.
Can I assume that the secondary was a bucket, or is there some trick to getting a 4 pound bag of strawberries into and out of a carboy?
All-Grain - Strawberry Alarm Clock v3.0 (Strawberry Blonde)
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