Hello all,
I am brewing a whole bunch of beer for my brother in-laws wedding. A strawberry ale was requested. I've never really had great success with fruit but I'm determined to get this one right. Here's what I was thinking. Please criticize as you see fit
6# 2row
4# wheat
Some flaked wheat
A touch of honey malt, carapils and crystal 20
Willamette to hit around 17 ibus
Should I go all pale or marris otter and skip the wheat and just keep flaked for body?
For the strawberries i was thinking 8 pounds frozen heated to 160 to kill off an nasties and crush them up a bit with a bit of water then throw into secondary. The dilemma here is I heard it's hard to get a pronounced strawberry flavor because of the yeast activity when added. Should I add something to stop fermentation or just let it ride? Maybe keep it cool after adding?
Any help would be GREATLY appreciated.
Cheers.
I am brewing a whole bunch of beer for my brother in-laws wedding. A strawberry ale was requested. I've never really had great success with fruit but I'm determined to get this one right. Here's what I was thinking. Please criticize as you see fit
6# 2row
4# wheat
Some flaked wheat
A touch of honey malt, carapils and crystal 20
Willamette to hit around 17 ibus
Should I go all pale or marris otter and skip the wheat and just keep flaked for body?
For the strawberries i was thinking 8 pounds frozen heated to 160 to kill off an nasties and crush them up a bit with a bit of water then throw into secondary. The dilemma here is I heard it's hard to get a pronounced strawberry flavor because of the yeast activity when added. Should I add something to stop fermentation or just let it ride? Maybe keep it cool after adding?
Any help would be GREATLY appreciated.
Cheers.