BeerSmith™ Recipes and Web Editor

Notes

Vi hadde 3.2 kg jordbær i gjæringskaret etter tre dager. Jordbærene ble tint på forhånd og kokt i ca 10 minutter i egen saft før nedkjøling og overføring til gjæringskar. Tekst nedenfor er fra oppskriften som var utgangspunktet vårt Process Mash at 152°F for 60 minutes. Use rice hulls to help with lautering given all the wheat. Pitch yeast and ferment at 64°F. Keg/bottle with high carbonation. Play around with the fermentation temperature on this one. That’s the main variable to tweak. Ferment warmer and you’ll get less clove and more banana flavors. The cooler temps will make it more clean. If you want to get really hardcore try a decoction. That’s my plan for the next round of this recipe. Fruit option Use Vitnter’s Harvest Apricot Puree for the fruit. Once primary fermentation has ended, add the puree to a secondary and rack the beer on top of it. Use 2 cans (98 oz.) for every 5 gallons of beer. Let it sit for 7 days then keg/bottle.