boomstickbrews
New Member
Hey,
I'm trying to recreate strawberry short's cake from short's brewing company in my next 3 gallon experimental batch.
Here is my proposed recipie created in beersmith
1 lb light dry malt extract
3 lbs pale malt US 2 row
.5 lbs biscuit malt
.5 lbs carapils
.5 lbs crystal 10
8 ounces of invert sugar added near the end of the boil
1 oz glacier hops
2-4 ounces of lactose sugar
mash grains at 152 for 60 mins in 2 gallons of water
sparge with 1 gallon of water at 170
boil for 30 mins and add 1/2 of glacier preboil and 1/2 at 5 mins - I want to keep the hops low so they do not interfere with the malt and fruit flavor
fermentation temp around 66-69, this is the best I can do with ambient temp in my basement
leave in primary for about 7-10 days then rack to secondary on top
of 3-5 lbs (1+lb per gallon) of fresh pureed strawberries that have been preboiled for santitation, add pectin enzyme to clear beer of hazy pectins, leave in primary for 2-3 weeks
add lactose sugar to taste when transferring to bottling bucket and bottling.
yeast selections - which is best?
I would like one with high flocculation to keep the beer clear though I'm not sure if a low attenuating yeast is best to keep the beer sweeter or a higher attentuating yeast to dry it out and rely on the invert sugar, lactose sugar and strawberries to add sweetness.
1968 London esb, low attentuation very high flocculation, can get fruity
1099 whibred ale, higher attentuation slightly lower flocculation, less fruity, more malty and clean
1272 Amerian Ale 2 - can get pretty fruity and tart
1187 ringwood ale
1332 northwest ale
I would like a clear, haze free beer to have noticable sweet strawberry flavor upfront, good sweet cakelike malt base with a bit of cream flavor from the lactose sugar and a dryish finish. Yeast flavor, esters and diacetyl should be low, some is ok, even welcome depending on the yeast ester character.
What I need to know is what is the best method to achive this?
do I..
- increase or decrease my mash temperature to create more or less unfermentables?
- choose a low attentuting or high attentuting yeast?
- rely on adjunct sugars to give it sweetness?
- change the recipie at all?
TIA!
I'm trying to recreate strawberry short's cake from short's brewing company in my next 3 gallon experimental batch.
Here is my proposed recipie created in beersmith
1 lb light dry malt extract
3 lbs pale malt US 2 row
.5 lbs biscuit malt
.5 lbs carapils
.5 lbs crystal 10
8 ounces of invert sugar added near the end of the boil
1 oz glacier hops
2-4 ounces of lactose sugar
mash grains at 152 for 60 mins in 2 gallons of water
sparge with 1 gallon of water at 170
boil for 30 mins and add 1/2 of glacier preboil and 1/2 at 5 mins - I want to keep the hops low so they do not interfere with the malt and fruit flavor
fermentation temp around 66-69, this is the best I can do with ambient temp in my basement
leave in primary for about 7-10 days then rack to secondary on top
of 3-5 lbs (1+lb per gallon) of fresh pureed strawberries that have been preboiled for santitation, add pectin enzyme to clear beer of hazy pectins, leave in primary for 2-3 weeks
add lactose sugar to taste when transferring to bottling bucket and bottling.
yeast selections - which is best?
I would like one with high flocculation to keep the beer clear though I'm not sure if a low attenuating yeast is best to keep the beer sweeter or a higher attentuating yeast to dry it out and rely on the invert sugar, lactose sugar and strawberries to add sweetness.
1968 London esb, low attentuation very high flocculation, can get fruity
1099 whibred ale, higher attentuation slightly lower flocculation, less fruity, more malty and clean
1272 Amerian Ale 2 - can get pretty fruity and tart
1187 ringwood ale
1332 northwest ale
I would like a clear, haze free beer to have noticable sweet strawberry flavor upfront, good sweet cakelike malt base with a bit of cream flavor from the lactose sugar and a dryish finish. Yeast flavor, esters and diacetyl should be low, some is ok, even welcome depending on the yeast ester character.
What I need to know is what is the best method to achive this?
do I..
- increase or decrease my mash temperature to create more or less unfermentables?
- choose a low attentuting or high attentuting yeast?
- rely on adjunct sugars to give it sweetness?
- change the recipie at all?
TIA!