First attempt at writing a recipe to include fruit. I Planned to use fruit slurry sterilized with campden tablets like a wine "Must" in the secondary to keep as much flavor and color as possible. Ideally, The malt will be as light and crisp as possible to keep the strawberry on the tongue.
Fermentables
90% - 2-Row - US
27
37
1
Mash
5% - Caramel/Crystal 15 - US
1.5
35
15
Mash
5% - Carapils - Dextrine Malt - US
1.5
33
1
Mash
Hops
Willamette
2.75
Leaf
Boil
60 min(s)
5
14.6
Citra
0.75
Leaf
Boil
5 min(s)
12
1.9
Citra
0.75
Leaf
Boil
1 min(s)
12
0.4
Yeast
Wyeast American Ale 1056
75%
Other Stuff
No other stuff in this recipe
Mash Steps
single rest/ infusion
Infusion
148
60 min
Special Instructions
1.Bring water to boil
2.After hot break, add 1st hops and start timer
3.add hops at 20mins
4.add irish moss at 20mins
5.add 5min hops
6.add 1min hops
7.remove from heat; chill to 68F
8.Rack to carboy
9.aerate
10.pitch yeast ( 200ml yeast slurry made day before)
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