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Old 08-01-2006, 02:27 PM   #1
Todd
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4.5 lbs DME
1 oz (aroma) Cascade
1 oz (bitter) EKG
9 lbs Frozen Strawberry
16 oz Crystal 20L
1 Yeast Belgian Ale


OG should be 1.035 Not sure how to estimate FG?

I'm looking for something light and fruity.

 
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Old 08-01-2006, 02:31 PM   #2
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I've only tried a fruit beer once--it's bottle conditioning at the moment.

9 lbs sounds like a huge amount of strawberries. I'd be concerned about not having much beer character. If that's what you're going for, then rock on
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Old 08-01-2006, 02:36 PM   #3
Todd
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Quote:
Originally Posted by cweston
I've only tried a fruit beer once--it's bottle conditioning at the moment.

9 lbs sounds like a huge amount of strawberries. I'd be concerned about not having much beer character. If that's what you're going for, then rock on
I'm looking for something lightly malty but mostly fruity. It is for swmbo and me for hot summer days. We still have a couple months of that here. LOL.

I looked at some other recipies and 9lbs seemed average. I'm open to suggestions though.

 
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Old 08-01-2006, 03:05 PM   #4
Daneaux
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When I did a Raspberry Hellesbock the thing to know is it takes much longer in second and third carboys. Anticipate a few more weeks or more with the amount of fruit your adding. Be patient until it's ready to bottle. My first batch were gushers cause I really wanted to drink it asap and bottled too soon. Also, after racking three times there were noticeable amounts of raspberry floaties in the beer. They add to the beer but some aren't used to tiny chunks of fruit in a beer. It turned our to be a great beer and yours will be fantastic. Good luck.

 
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Old 08-01-2006, 04:01 PM   #5
david_42
 
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I'd swap the hops. Cascades would tend to dominate the strawberry.
If you can find it, you might try Honey Malt in place of the C20L.
Assume all of the sugar in the strawberries will ferment out.
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Old 08-01-2006, 04:17 PM   #6
Todd
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Quote:
Originally Posted by david_42
I'd swap the hops. Cascades would tend to dominate the strawberry.
If you can find it, you might try Honey Malt in place of the C20L.
Assume all of the sugar in the strawberries will ferment out.
I actually picked cascade for the flavor, (not that I actually know how it would turn out) you think it would be too much? Should I just use all Goldings? I'll check into the Honey malt, the hbs is fairly well stocked so I will see.

Thanks

 
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Old 08-01-2006, 04:19 PM   #7
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I'm probably completely insane, but I thought I read last night that honey malt needed to be mashed. Am I wrong again?
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Old 08-01-2006, 04:28 PM   #8
Todd
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Quote:
Originally Posted by the_bird
I'm probably completely insane, but I thought I read last night that honey malt needed to be mashed. Am I wrong again?
I thought about just adding some honey? Another question, how much volume do you think the berries will ad? I was thinking about doing a 3-3.5 gallon wort and then add in all the berries.

 
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Old 08-01-2006, 07:56 PM   #9
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Honey malt does need to mashed, but it can convert itself, so the steeping process would be enough if done at 155F.

Honey doesn't give you the same flavors.

I'd say 4-5 quarts based on my berry experiences.

The strong grapefruit aroma of Cascades just doesn't seem right for strawberries, maybe something fruity like Progress or floral like Fuggles?
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Old 08-01-2006, 08:17 PM   #10
Todd
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Quote:
Originally Posted by david_42
Honey malt does need to mashed, but it can convert itself, so the steeping process would be enough if done at 155F.

Honey doesn't give you the same flavors.

I'd say 4-5 quarts based on my berry experiences.

The strong grapefruit aroma of Cascades just doesn't seem right for strawberries, maybe something fruity like Progress or floral like Fuggles?
Thanks.

Does honey malt even need to convert? I thought will alot of the specialty grains we are not converting but draining the flavor out of them? I know that some of them will contribute to fermentables to a small degree. If I do find honey malt can I just to the 155 degree for 20 minutes like a normal steep?

 
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