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Old 01-19-2013, 01:58 PM   #61
pannell77
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Brewing this up today for the wifey, she keeps bugging me that there is nothing on tap or stored away for her to drink so I gave her the link to the recipe database here and said go pick one.


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Old 01-21-2013, 03:16 AM   #62
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Good luck. Hope you enjoy it!


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Old 01-23-2013, 07:35 PM   #63
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Quote:
Originally Posted by WildGingerBrewing View Post
7 lbs American Pilsner Malt
1.25 German Wheat Malt
1 lb Cara-Pils
1 lb Flaked Corn

1 oz Cascade 5.0% AA @ 60 min
.5 oz Saaz 6.8% AA @ 20 min
.5 oz Saaz 6.8% AA@ 15 min

1 tsp Irish Moss @ 15 min

Mash 6 gal @ 154F for 60 min
Sparge with 2.5 gal @170F for 10 min
Sparge with 2.5 gal @170 for 10 min
You will want 8 gal into the kettle
Boil for 60 min adding hops as noted

Ferment @ 68F for 12 days and rack ONTO 8 lbs of frozen strawberries. Do not thaw them, do not puree them, dump them into a bucket and rack the beer on top of them.

Secondary on the berries for 7 days and rack into terrtiary for another 7 days. Cold crash for 7 more days, then bottle.

You want to get as much into the primary fermenter as possible. The berries will soak up some beer and you will lose some while racking. If you boil off more than 1 gal/hr, you will want to boil more. A 6.5 gal batch nets me 53 bottles.

This beer is my all grain version of the Succulent Strawberry extract recipe listed on here. It is phenomenal! Great summer beer.

I am new to brewing, can you tell me what is cold crashing and how to do it

thanks
Jim
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Old 01-24-2013, 01:18 AM   #64
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Quote:
Originally Posted by kodyind

I am new to brewing, can you tell me what is cold crashing and how to do it

thanks
Jim
Sure. Cold crashing is a method of "dropping" the unwanted yeast and trub to the bottom so you can rack as cleanly as possible. Once fermentation is complete, put the beer in a temp controlled environment and drop the temp as low as you can. After a few days you will see a nice big layer of "stuff" compacted on the bottom. Then when you rack to bottling bucket or keg, it's easy to rack clean beer. Good luck!
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Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
I'm getting terribly curious about Ginger's pp. - SharonaZamboni
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Old 01-26-2013, 03:39 PM   #65
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Quote:
Originally Posted by WildGingerBrewing
7 lbs American Pilsner Malt
1.25 German Wheat Malt
1 lb Cara-Pils
1 lb Flaked Corn

1 oz Cascade 5.0% AA @ 60 min
.5 oz Saaz 6.8% AA @ 20 min
.5 oz Saaz 6.8% AA@ 15 min

1 tsp Irish Moss @ 15 min

Mash 6 gal @ 154F for 60 min
Sparge with 2.5 gal @170F for 10 min
Sparge with 2.5 gal @170 for 10 min
You will want 8 gal into the kettle
Boil for 60 min adding hops as noted

Ferment @ 68F for 12 days and rack ONTO 8 lbs of frozen strawberries. Do not thaw them, do not puree them, dump them into a bucket and rack the beer on top of them.

Secondary on the berries for 7 days and rack into terrtiary for another 7 days. Cold crash for 7 more days, then bottle.

You want to get as much into the primary fermenter as possible. The berries will soak up some beer and you will lose some while racking. If you boil off more than 1 gal/hr, you will want to boil more. A 6.5 gal batch nets me 53 bottles.

This beer is my all grain version of the Succulent Strawberry extract recipe listed on here. It is phenomenal! Great summer beer.
What kind of yeast did you use for thus recipe?
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Old 01-26-2013, 06:15 PM   #66
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I used s-05
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Old 01-27-2013, 01:46 AM   #67
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I use S-05 as well. Cant believe i left that off the recipe!
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I'm getting terribly curious about Ginger's pp. - SharonaZamboni
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Old 02-07-2013, 01:19 AM   #68
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transferred off the fruit tonight, very pink color and lots of strawberry smell. taste is not too bad, the wife was not too sure about it though. she better like it, she has lots of it to drink after having me make all of this.
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Old 02-17-2013, 12:17 AM   #69
BWRIGHT
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Anybody used canned berries for this? I made this recipe last summer with fresh strawberries. Turned out to be the first infection I've ever had. Asked around quite a bit and came to the conclusion that the flavors I got were most likely from a wild yeast. I've actually still got it in the carboy, hoping it may clear up. Planning on making this again this spring but the whole infection thing really leaves me skeptical about using anything but canned fruit. The canned fruit will be pasteurized and leaves me less apprehensive. Problem is, I don't know how much to use. The LHBS has good quality canned fruit. I'm just looking for the proper amount to use. My thought is that 8 lbs of canned fruit may impart more fruit flavor than 8 lbs of frozen.
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Old 02-19-2013, 01:25 AM   #70
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This is by far my favorite fruit beer to date. But I do have one question/comment- Why not puree the strawberries? This time around I crushed up my frozen berries a bit before racking onto them because I was using a pound less. And when I racked off of them today, its definitely not as pink as its been, and the sample tasted a bit more tart.


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