Strawberry Wheat

Light wheat beer with a good hint of fresh strawberries. A favorite of the ladies.

Brewer:	J. Randal		Email:	jrandal1@flash.net
Beer:	Strawberry Wheat		Style:	Weizen/Weissbier
Type:	All grain		Size:	14 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	15 IBU
OG:	1.054		FG:	1.006
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Carbon Filter
Grain:	13 lb. American 2-row 12 lb. Wheat malt
Mash:	80% efficiency
	Mash with strike temp of 166°F and settle in at 156°F for 1 hr. Recirculating first 10 minutes and last 15 minutes. Stirring once after first recirculation.
Boil:	90 minutes	SG 1.045	16.5 gallons
	1 Tbs Irish Moss
Hops:	21g Spalt (6.75% AA, 90 min.) 15g Willamette (5% AA, 90 min.) 20g Willamette (5% AA, 30 min.)
Yeast:	Wyease 3333 German Wheat
Log:	Ferment at 68°F for 3 days. Foam has gone down and time to transfer to secondary fermentation. Now add 2.5 lbs of fresh frozen, thawed and pureed strawberries to each of the two 7 gal carbouys. You may want to attach the hose again as the new batch of highly fermentable sugar will make it become very active. Allow the fermentation to finish copmletely and settle for a couple of days at 50°F. Put a nylon grain bag over the end of your racking cane and tie it in place to strain out the pulp as you rack it. If you use a large enough bag you should be able to get the entire volume out without having to remove the siphon cane and clean the bag. You may notice that when you add the strawberries the beer has a really pink color. Don't worry, most of it will go away. I has high hopes on my first one that it would have a strawberry color to it, it didn't.
Carbonation:	4.4 volumes	Corn Sugar: 633g for 13 gallons @ 50°F
Tasting:	This is a spring tradition. Every year it turns out the same and great. My wife asks " Is it ready yet?"

Recipe posted 03/03/00.