I'd like some feedback on this Pete's Wicked Strawberry Blonde Clone I've been working on.
From the Pete's website (http://www.petes.com/beerlist/nf_strawberry_spec.html)
STYLE: GOLDEN LAGER
MALTS: PALE AND WHEAT
HOPS: YAKIMA CLUSTER AND TETTNANG
OTHER: NATURAL STRAWBERRY FLAVORING
BREWING SPECIFICATIONS
ALCOHOL BY VOLUME: 5.0%
ORIGINAL GRAVITY: 12.05 DEGREES PLATO
IBU: 19
Here is what I have come up with so far. The part I am struggling with the most is the yeast. This beer doesn't strike me as a lager.
Brew Type: All Grain
Style: Blonde Ale
Batch Size: 5.50 gal
Boil Volume: 7.00 gal Boil Time: 60 min
Ingredients
8.00 lb Pale Malt (2 Row)
1.50 lb Wheat Malt, Bel
0.50 lb Caramel/Crystal Malt - 20L
0.75 oz Cluster [7.00%] (50 min) Hops
0.50 oz Tettnang [4.50%] (5 min) Hops
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 900 ml]
Estimated Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG
Estimated Color: 4.7 SRM
Bitterness: 18.8 IBU
Estimated Alcohol by Volume: 4.9 %
Name Description Step Temp Step Time
Step Add 13.30 qt of water at 164.1 F 153.0 F 60 min
Notes
7# Frozen Strawberries pitched to Secondary (Heated to 160F for 20 mins and cooled to room temp) along with Pectin Enzyme
Thanks for the help.
From the Pete's website (http://www.petes.com/beerlist/nf_strawberry_spec.html)
STYLE: GOLDEN LAGER
MALTS: PALE AND WHEAT
HOPS: YAKIMA CLUSTER AND TETTNANG
OTHER: NATURAL STRAWBERRY FLAVORING
BREWING SPECIFICATIONS
ALCOHOL BY VOLUME: 5.0%
ORIGINAL GRAVITY: 12.05 DEGREES PLATO
IBU: 19
Here is what I have come up with so far. The part I am struggling with the most is the yeast. This beer doesn't strike me as a lager.
Brew Type: All Grain
Style: Blonde Ale
Batch Size: 5.50 gal
Boil Volume: 7.00 gal Boil Time: 60 min
Ingredients
8.00 lb Pale Malt (2 Row)
1.50 lb Wheat Malt, Bel
0.50 lb Caramel/Crystal Malt - 20L
0.75 oz Cluster [7.00%] (50 min) Hops
0.50 oz Tettnang [4.50%] (5 min) Hops
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 900 ml]
Estimated Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG
Estimated Color: 4.7 SRM
Bitterness: 18.8 IBU
Estimated Alcohol by Volume: 4.9 %
Name Description Step Temp Step Time
Step Add 13.30 qt of water at 164.1 F 153.0 F 60 min
Notes
7# Frozen Strawberries pitched to Secondary (Heated to 160F for 20 mins and cooled to room temp) along with Pectin Enzyme
Thanks for the help.