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Mash @ 154 strike @ 160 170 ml yeast slurry http://www.mrmalty.com/calc/calc.html 1.048 boil 1.060 fermentor pre boil 5.50 post 5.17 Pureed apples (three or four should do fine, for our batch size) in the mash add a bunch of pectin to the beer, the fruiting rate on the first batch was way to much and it ended up separating in the keg after 4 days, it was 7lbs of strawberries and 4lbs of mangos. The second batch I dropped the fruit rate down to 4lbs of strawberries and 2 lbs of peaches. Once its finished ill report back on that. No I didn't want to bag the fruit so that way more surface area of the fruit is touching the beer for better extraction (I could just be overthinking it on that part lol) My recipe is as follows 60 min boil-60min mash @ 152. Mash ph 5.38 Using distilled water London Ale III 1318 (1.6L starter 24 hours before and pitch right off stir plate w/ no decant) 11lbs-2row 2lbs- flaked oats 2lbs- flaked wheat 2lbs- white wheat 1lb- Lactose (last 5 min of boil) .5lbs- honey malt .5lbs- crystal 10 6oz of citra, 6oz of denali, 6oz of Eldorado, 6oz of galaxy. 4ozs of each hop for a 30 minute hop stand at 180 degrees and let the temp free fall 2.02:1 chloride(17 grams) to sulfate(7grams) ratio also 3ml of lactic acid (all added to mash) 24 hours in to fermentation add 1oz of each hop. 3 vanilla beans spit, scraped, chopped, and soaked in vodka for a week. 4lbs strawberries and 2lbs peaches. (both frozen not fresh with no special treatment) Once FG is reached and stays the same for 2 days I put the fruit (blended), vanilla bean tincture(dump all in), and 1oz of each hop in secondary (rec putting the vanilla bean tincture in first, then hops, then fruit, it seems to hold the hops down a little longer and keeps them from getting pushed to the surface) and rack beer on top through closed transfer. Let secondary sit for 5-7 days then cold crash for 48 hours. Then rack to keg through closed transfer. I carb mine at around 2.4vols of Co2. I didn't post water amounts because everyone's system is different, so your chloride to sulfate grams might be a little different. You want to shoot for around 200ppm:100ppm Any questions or if I missed anything feel free to ask. O.G 1.067 78% 2 row 10% Flaked oats 7% Lactose (flameout) 5% Wheat 3 diced apples (in the mash) Mashed 152 0.75 oz Columbus (60 min) 2 oz Citra (whirlpool) 2 oz Mosaic (whirlpool) 2 oz Citra dry hop (primary) 2 oz Mosaic dry hop (primary) 2 oz Citra dry hop (2 days) 2 oz Mosaic dry hop 2 days) 1 vanilla bean (7 days) 5 lb frozen mango (7 days)