ShKotty
Member
Making some of this strawberry blond this weekend! Looking forward to it. One question, did you leave the strawberry frozen when pouring the wort on top??
Making some of this strawberry blond this weekend! Looking forward to it. One question, did you leave the strawberry frozen when pouring the wort on top??
anyone convert this to all grain?
Absolutely. And for the record it was outstanding when I racked it off of the strawberries this weekend. It is going to to be so good. I actually got better numbers than these but this is how I designed the recipe. Here you go, enjoy!
Batch Size: 6.500 gal into fermenter
Boil Size: 8.300 gal
Boil Time: 1.000 hr
Efficiency: 77%
SG: 1.040
OG: 1.046
FG: 1.011
ABV: 4.5%
Bitterness: 25.1 IBUs (Tinseth)
Color: 3.2 SRM (Morey)
1 lb - Cara-Pils
7 lbs - Pilsner
1.25 lb - German Wheat Malt
1 lb - Flaked Corn
Cascade - 1 0z @ 60 min
Saaz - .5 oz @ 20 min
Saaz - .5 oz @ 15 min
Safale S-05
Mash 5 gal @ 156F for 90 min
Double sparge of 2.5 gal each
Two weeks in primary @ 65F-70F. After primary, rack onto 8 lbs of whole frozen strawberries for 1 week. After 1 week, rack to terrtiary for one week and bottle.
The strawberries will soak up a about 1 gal of beer, so make sure you collect extra into the fermenter.
I used this recipe with 5 lbs of frozen strawberry and it was super tart.
Have seen some other posters using a solution with a half pound of lactose at the same time as the strawberries to mellow the tartness without turning it too sweet. I just did this yesterday with my 8 lbs of berries. Will know how it turns out in a few weeks.
When you guys talk about adding lactose to the secondary do you just dump it in or do you add water to it and boil it into liquid. I haven't used lactose for brewing yet. I just brewed this tonight and put it into the primary. I want to have everything ready for next weekend to rack onto berries and possibly lactose to take care of tartness.
I really like this recipe. My wife has been wanting to try a fruit type beer.
I have a question about using a tertiary. I have never done that and I'm a little confused on the steps. So I would go from the primary to the secondary and let it ferment with the strawberries for a few weeks. Then after that siphon from there into another bucket which would be the tertiary right? Could I use my primary bucket for that? Just confused on what the tertiary is I guess. And then from the tertiary to the bottling bucket right? Sorry if this sounds confusing. I'm a little confused myself.
Have seen some other posters using a solution with a half pound of lactose at the same time as the strawberries to mellow the tartness without turning it too sweet. I just did this yesterday with my 8 lbs of berries. Will know how it turns out in a few weeks.
esarkipato said:For those that complain of tartness -- you need to age this a bit more. Like a wine that uses a lot of fruit, age will bring out the natural strawberry flavor.
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