sidepart
Well-Known Member
Just tossed this recipe together, and will try to brew this weekend. We're going up to rural Wisconsin to celebrate Independence Day a little early. There will inevitably be some fresh strawberry picking going on. My family loves the New Glarus Raspberry Tart, so I thought I might try to make something out of 5lbs of fresh strawberries to rival it (certainly won't match it).
Here's what I have so far, but I could use some thoughts and opinions since I've never used some of these ingredients (or fruit).
6lbs Briess Pilsen LME
8oz Honey Malt (Gambrinus)
8oz Acidulated Malt (Weyermann)
Munton Dry Yeast (going incredibly cheap/simple here)
3AAUs Cascade Pellets 60 minutes
3AAUs Citra Whole Leaf last 10 minutes
3AAUs Citra Whole Leaf last 2 minutes
Going to do a light dry hopping with 1/2oz (the remainder of my bag) of Citra during secondary fermentation.
Hoping this produces a sweet yet tart strawberry beer. Crisp and clean with a citrus/floral finish and aroma on top of the strawberries. Trying to keep the bitterness low but increase the citrus by dry hopping with the Citra. Not looking for the yeast to add any kind of contribution. Great for sipping after dinner.
OG: ~ 1.046
FG: 1.011
ABV: 4.6%
IBU: 15-17
Was thinking of adding 5lbs of fresh crushed strawberries to the secondary fermenter. I've also seen people do this during the boil. Not sure which is better, maybe folks have some advice? I would be curious to know when I should boil them (2 hours, 10 minutes, whole day) if I do. Would prefer not to make an extract. I've felt that cherry or fruity extract beers taste a little like cough medicine.
Also in all of the recipes I've looked up, no one's suggested boiling the strawberries to make them sanitary for the secondary fermenter. In fact most recipes recommended freezing the strawberries (I assume to rupture cell walls and such but I'm going to mush them up). Is infection not really an issue here? I'd be surprised to hear that it's not.
I'm using about a 5.5% (8oz) amount of acid malt. Never used the stuff. I was hoping it'd make the beer a little tart. Is this an ok idea? I couldn't really gauge the amount I should use. 3% is to adjust pH, I saw 8% was to make something quite sour...so I opted for a happy medium. Hoping to get a sweet/sour effect with the two contrasting malts.
Last but not least, I'm trying to make a decision on whether I should make a mini-mash with the honey malt and acid malt, or if I could just steep them like specialty grains. Honey malt seems like it could be steeped, but again...never used acid malt. Any thoughts? If I do a mini-mash, maybe I could see what mashing in the strawberries with the malt does for me.
Thanks for the help/comments as always. They're much appreciated.
Here's what I have so far, but I could use some thoughts and opinions since I've never used some of these ingredients (or fruit).
6lbs Briess Pilsen LME
8oz Honey Malt (Gambrinus)
8oz Acidulated Malt (Weyermann)
Munton Dry Yeast (going incredibly cheap/simple here)
3AAUs Cascade Pellets 60 minutes
3AAUs Citra Whole Leaf last 10 minutes
3AAUs Citra Whole Leaf last 2 minutes
Going to do a light dry hopping with 1/2oz (the remainder of my bag) of Citra during secondary fermentation.
Hoping this produces a sweet yet tart strawberry beer. Crisp and clean with a citrus/floral finish and aroma on top of the strawberries. Trying to keep the bitterness low but increase the citrus by dry hopping with the Citra. Not looking for the yeast to add any kind of contribution. Great for sipping after dinner.
OG: ~ 1.046
FG: 1.011
ABV: 4.6%
IBU: 15-17
Was thinking of adding 5lbs of fresh crushed strawberries to the secondary fermenter. I've also seen people do this during the boil. Not sure which is better, maybe folks have some advice? I would be curious to know when I should boil them (2 hours, 10 minutes, whole day) if I do. Would prefer not to make an extract. I've felt that cherry or fruity extract beers taste a little like cough medicine.
Also in all of the recipes I've looked up, no one's suggested boiling the strawberries to make them sanitary for the secondary fermenter. In fact most recipes recommended freezing the strawberries (I assume to rupture cell walls and such but I'm going to mush them up). Is infection not really an issue here? I'd be surprised to hear that it's not.
I'm using about a 5.5% (8oz) amount of acid malt. Never used the stuff. I was hoping it'd make the beer a little tart. Is this an ok idea? I couldn't really gauge the amount I should use. 3% is to adjust pH, I saw 8% was to make something quite sour...so I opted for a happy medium. Hoping to get a sweet/sour effect with the two contrasting malts.
Last but not least, I'm trying to make a decision on whether I should make a mini-mash with the honey malt and acid malt, or if I could just steep them like specialty grains. Honey malt seems like it could be steeped, but again...never used acid malt. Any thoughts? If I do a mini-mash, maybe I could see what mashing in the strawberries with the malt does for me.
Thanks for the help/comments as always. They're much appreciated.