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Recipe Type: All Grain Yeast: S-04 Yeast Starter: 1 packet Batch Size (Gallons): 5 Original Gravity: 1.050 Final Gravity: 1.010 IBU: 17.1 Boiling Time (Minutes): 60 Color: 4.9 SRM Primary Fermentation (# of Days & Temp): 10 days @ 65F Additional Fermentation: Cold Crash 3 days Secondary Fermentation (# of Days & Temp): 21 days @ 70F Tasting Notes: Smooth light body with a tiny bit of tartness that gives the beer a crisp finish. EDIT: This recipe won a gold medal at Pacific Brewer's Cup 2009. I ended up with 4.8 gallons of beer in bottles after this process, although on previous batches where I had pureed the strawberries I ended up spot-on 5 gallons. So, maybe the strawberries soaked up some of the volume? I probably will try to get another .25 gallons boil volume next time to account for this. Recipe: Strawberry Alarm Clock v3.0 TYPE: All Grain Recipe Specifications ------------ Batch Size: 5.00 gal Boil Size: 6.41 gal Estimated OG: 1.054 SG Estimated Color: 4.9 SRM Estimated IBU: 17.1 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Mash Schedule: Single Infusion, Light Body Total Grain Weight: 10.25 lb Single Infusion, Light Body Step Time Name Description Step Temp 75 min Mash In Add 12.81 qt of water at 163.7 F 152.0 F 10 min Mash Out Add 8.20 qt of water at 196.6 F 168.0 F Sparge with 2.64 gallons 168.0 F water. Notes: Base Style Blonde Ale 6B. 2009/06/27: Brew day. 2009/07/07: Transferred Strawberry Alarm Clock brewed on 6/27/2009 to secondary. Added 4 pounds of washed, halved, and frozen strawberries in a paint strainer bag to secondary, and racked on top of that. Hydrometer reading: 1.012 Refractometer: 6.4 Brix Estimated FG 1.012 2009/07/28: Removed halved strawberries (in paint strainer bag) from secondary, and added 1 packet of gelatin dissolved in 1 cup water, stirring gently with whisk. Hydrometer reading: 1.010 2009/07/29 Started cold crash from room temp (~72F). Used frozen PET water bottles and ~1LB ice blocks from tupperware to bring cooler temp down, swapping out when ice is depleted.