Partial Mash Yeast:
Wyeast 3944 Batch Size (Gallons):
5 Original Gravity:
1.062 Final Gravity:
19 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
21 days @ 68-72 F Secondary Fermentation (# of Days & Temp):
7 days @ 68-72 F Tasting Notes:
Citrusy with a hint that lingers on the backend
(EDIT: ^ Tasting note should read "Citrusy with a hint of strawberry that lingers on the back end")
Here's a crowd pleaser for the summer. The ladies love it too as I came up with it from toying with BierMuncher's classic SWMBO Slayer.
I call it "Evil Charlie's Dog Drool." Long story behind the name which I won't get into.
5 gallon boil
O.G. - 1.062 (OG is based on calculator usage. I never measured the OG when I first brewed it, being the second beer I ever made. Haven't checked it ever because I don't want to jinx a batch by getting too sophisticated. 1.062 does sound pretty close to the results I get however.)
* (1) 2.00 lbs Flaked Wheat steeped in for 60 minutes BEFORE boil @ 150F
* (3) 3.00 lbs Light Pilsen DME for 60 minute boil
* (4) 3.30 lbs Bavarian Wheat LME for 60 minute boil
* (8) 1.2 oz Willamette (4.7% Alpha Acid) for 60 minutes of boil
* (2) Wyeast 3944 - Belgian Wit yeast
* (5) 0.50 lbs Dark Belgian beet rock candi @ the start of the boil
* (5) 0.50 lbs White Belgian rock candi (Yeah, I mix em. It's just what I do.)
* (7) 1.00 oz Sweet orange peel added @ 30 minutes of boil
* 4.00 lbs of frozen strawberries added to secondary fermentor before racking
*Honestly I don't really worry about the gravity readings at this point anymore. I just brew it and it comes out pretty dang good every time. IIRC it's about a 6% ABV beer. Just make sure to do the primary fermentation with a blow-off tube or you will have a potential yeasty/grainy mess the next morning after brew day. Fair warning.
*Blanche the strawberries after thawing them properly. Blanching involves putting the strawberries into boiling water for 2 minutes or so. This has the desired effect of both pasteurizing them and softening them up to get them to release their sweet, sweet nectar.
*I typically do the primary fermentation for 2-3 weeks before racking to secondary on top of the strawberries. Then I let them sit with the strawberries in the secondary fermentor for a single week. This is a quick beer and honestly it is best enjoyed sooner rather than later. This is a beer for the impatient brewer. I have seen this beer be fully carbed after a mere 4-5 days after bottling.
*I use .5 lbs of the light candi and .5 lbs of the dark candi mostly for color reasons. Belgian candi is the same amount of fructose/sucrose no matter the color IIRC. Feel free to do a full lb of either color if you want to save money. Because I brew this beer on a regular basis it doesn't matter if I am buying 2 lbs of candi to only get 1 lbs per batch because I will use the left over .5 lbs out of each bag the next time.
Here is what the final product looks like:
As you can probably tell, this is a hazy beer because of the pectins from blanching the strawberries. If you don't like hazy beers, don't bother