8# Weyermann Pilsner 2-row barley malt (Lov. 1.3)
1# Weyermann Carahell 2-row barley malt (Lov. 9-13)
1# fresh strawberries
.5 oz. U.K. Phoenix hops (a = 10%) - 60 minutes, bittering boil
.5 oz. U.K. Phoenix hops (a = 10%) - 30 minutes, bittering boil
1 oz. Willamette hops (a = 5.1%) - 0 minutes, dry-hop (in hot wort)
.5 t Irish moss - 10 minutes, boil
American Ale Yeast
Original Gravity: 1.0474653 (adjusted to 60ºF)
Terminal Gravity: 1.01046534 (adjusted to 60ºF)
Alcohol by Weight: 3.86917%
Alcohol by Volume: 4.92401%
Alcohol by Volume after topping to 5 gal: 4.43161%
Day 0 (21 DEC 2008)
Add 11 qts of 138ºF water to the crushed grain. Stir, stabilize and hold at 130ºF for 30 minutes. Add 6-8 qts boiling water to bring to 150ºF. Stabilize and hold at 150-154ºF for 60 minutes.
After conversion, raise temperature to 167ºF. Sparge with 168ºF water to collect up to 6 gallons of wort. Bring to boil.
Crush strawberries and set aside. Add hops and Irish moss according to schedule above.
Activate ale yeast. Quickly cool wort to 65-70ºF; when it reaches 150ºF, add crushed strawberries; top up with water if necessary; aerate and transfer to fermenter. Ferment 7 days.
S.G.: 1.0474653 (adjusted to 60ºF)
Day 7 (27 DEC 2008)
Rack beer to sanitized fermenter; take s.g. reading.
S.G.: 1.01046534 (adjusted to 60ºF)
Clarify an additional 1-2 weeks.
Day 13 (2 JAN 2009)
Rack beer to sanitized keg; take s.g. reading.
S.G.: (adjusted to 60ºF)
Top up to 5 gallons. Boil 2.5 oz. corn sugar together with 1 cup water and add to beer. Siphon to keg. Condition at least 2 weeks