- Recipe Type
- All Grain
- Yeast
- Danstar Munich yeast (dry)
- Yeast Starter
- N/A
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.054
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 20.3
- Color
- 5.8
- Primary Fermentation (# of Days & Temp)
- 7 days @ 65'F (ramp to 68'F)
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 65'F
- Tasting Notes
- Strawberry & Rhubarb Pie!
40% Briess White Wheat Malt
50% Briess Pale Ale Malt 2-Row
5% Briess Victory Malt
5% Rice Hulls (although no gravity achieved from hulls)
Mashed @ 154'F for 60 min; raised to 168'f to stop conversion; collected wort in kettle and began boil.
.50 oz Belma @ 60 minutes (17.2 ibu)
.50 oz Belma @ Whirlpool/Flameout for 10 minutes (3.1 ibu)
I love this hop so much. First tried in a SMaSH with Maris Otter and it came out wonderfully; tons of strawberry, melon and peach from this hop. I was super excited to try this in this beer!
Danstar Munich Dry yeast (activated, per typical guideline by adding to approximately 8 oz of warm water, proofed for 15 minutes; Unnecessary, but I like to be through)
2 lb of Rhubarb (preparation below)
6 lb of Strawberries (preparation below)
Rhubarb: rather than brew with it, I simmered chopped up rhubarb in just enough water to make them float, along with a cinnamon stick. After about 20 minutes the "stew" showed that the rhubarb solids had lost most of their color. The liquid was a bright pink, like florescent pink lemonade. I strained the solids out using a hop bag and added about 20-ish oz. to the keg (thanks to the users at Probrewer for that tip).
Strawberry: macerated, frozen and thaw. Racked onto the strawberries and let age for 21 days. Pretty simple.
Fermentation notes: 1 week, started at 65'F and let it rise slowly to 68'F to try to let some esters also come into play. I'm not sure I pick any banana, clove or spice up, but it fermented out pretty nice. Added strawberries to secondary fermenter and racked wheat beer onto them, adding a bit of pectin enzyme to the fermenter as well (a moot point, because wheat beer, but... see the note about me being through). Let sit for 21 days at roughly 65'F, with no real difference in temp. Racked into original fermenter to help clear it up just a touch more.
Kegged the beer at about a month in (grain to keg), force carbing at 12.5 PSI for roughly 8 days @ 45'F.
Tasting notes -
Aroma: Straight up strawberries; light toast and graininess. I'm not sure if it's just the Belma hops or the 6 lb of strawberries, but this beer smells like sticking your head in chopped up strawberries (coated with sugar). Faint smell of rhubarb, but easily missed.
Appearance: Opaque pink with half inch head that dissipates quickly.
Flavor: Man, oh man, this beer came out way better than expected. Toasted graininess plays a backseat to the intense strawberry present in this beer; lightly tart and effervescent (carbed at maybe 2.6 vol), this beer nailed the marks for me.
Overall: One of the best fruit based beers I've made.
50% Briess Pale Ale Malt 2-Row
5% Briess Victory Malt
5% Rice Hulls (although no gravity achieved from hulls)
Mashed @ 154'F for 60 min; raised to 168'f to stop conversion; collected wort in kettle and began boil.
.50 oz Belma @ 60 minutes (17.2 ibu)
.50 oz Belma @ Whirlpool/Flameout for 10 minutes (3.1 ibu)
I love this hop so much. First tried in a SMaSH with Maris Otter and it came out wonderfully; tons of strawberry, melon and peach from this hop. I was super excited to try this in this beer!
Danstar Munich Dry yeast (activated, per typical guideline by adding to approximately 8 oz of warm water, proofed for 15 minutes; Unnecessary, but I like to be through)
2 lb of Rhubarb (preparation below)
6 lb of Strawberries (preparation below)
Rhubarb: rather than brew with it, I simmered chopped up rhubarb in just enough water to make them float, along with a cinnamon stick. After about 20 minutes the "stew" showed that the rhubarb solids had lost most of their color. The liquid was a bright pink, like florescent pink lemonade. I strained the solids out using a hop bag and added about 20-ish oz. to the keg (thanks to the users at Probrewer for that tip).
Strawberry: macerated, frozen and thaw. Racked onto the strawberries and let age for 21 days. Pretty simple.
Fermentation notes: 1 week, started at 65'F and let it rise slowly to 68'F to try to let some esters also come into play. I'm not sure I pick any banana, clove or spice up, but it fermented out pretty nice. Added strawberries to secondary fermenter and racked wheat beer onto them, adding a bit of pectin enzyme to the fermenter as well (a moot point, because wheat beer, but... see the note about me being through). Let sit for 21 days at roughly 65'F, with no real difference in temp. Racked into original fermenter to help clear it up just a touch more.
Kegged the beer at about a month in (grain to keg), force carbing at 12.5 PSI for roughly 8 days @ 45'F.
Tasting notes -
Aroma: Straight up strawberries; light toast and graininess. I'm not sure if it's just the Belma hops or the 6 lb of strawberries, but this beer smells like sticking your head in chopped up strawberries (coated with sugar). Faint smell of rhubarb, but easily missed.
Appearance: Opaque pink with half inch head that dissipates quickly.
Flavor: Man, oh man, this beer came out way better than expected. Toasted graininess plays a backseat to the intense strawberry present in this beer; lightly tart and effervescent (carbed at maybe 2.6 vol), this beer nailed the marks for me.
Overall: One of the best fruit based beers I've made.
