Imperial Fragaria Wheat

Grain

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8lbs 2-Row

4lbs White wheat

1lb Munich Light 10L

Hops
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.5 oz Cascade (60 min)

.5 oz Cascade (30 min)

1 oz Cascade (15 min)

1 oz Citra (5 min)

1 oz dried orange zest in packet (5 min)

Yeast
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White Labs WLP036 Dusseldorf Ale Yeast

Rack to Secondary and Fruit Addition - 6/9/2015

Cut 2 Quarts of strawberries into quarter pieces and freeze. Then warmed the strawberries up and added it to the carboy. Also added 16oz strawberry pure from a can into the carboy then racked the beer onto the strawberry madness. Gravity reading was 1.009

Estimated Pre Boil OG: 1.052

Estimated OG: 1.067

Estimated FG: 1.019

Estimated ABV: 6.30%

**estimations made without strawberries factored in

*Strawberries added about 1.5%

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Barney's Hopped Up

Grain

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7 lbs Marris Otter Pale Malt

2 lbs Quick oat

1 lbs Caramalt wheat 45L

Hops

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.5 oz Citra (60)

.5 oz Citra (15)

.5 oz Cascade (30)

.5 oz Cascade (5)

Yeast

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White Labs Dusseldorf WLP036

Other Adds
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2 gallon bag of frozen mulberries pressed and strained

Brew Day - 5/23/2015

Berry Addition - 6/1/2015

~.5 gallon mulberry juice was added to primary

Also added 2 cups of sugar to primary (adds .75% ABV)

~35-40 IBU

SG: 1.037

FG: ?? 

After juice and sugar, calculated ABV should be around 4.5-5%

Notes:

SG not as high as we wanted. Partially because the grain should have been milled twice and also the oat should probably be cereal mashed because I think it is not adding the sugars I was hoping for in this batch.

We processed 2 bags of frozen mulberries (harvested 2014). Straining the mulberries while we heated and mashed them on the stove. Collected about 50oz of juice. We added about ⅔ of this juice to this beer on 6/1. This same day we used the other ⅓ of juice to make another melomel.

The plan was to do some dry hopping but that didn’t happen with this batch. Here are the original dry hop additions that were planned:

1 oz Cascade (dry hop)

2 oz Orange zest (dry hop)

Handful of mulberries (dry hop)

*Dry hop ingredients sanitized in high ABV red wine (one cup?)

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Split Batch - English Yeast vs. Saison Yeast

Grain

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7 lbs. 2 row

3 lbs. Munich 20L

2 lbs. Flaked Oats

1 cup Brown Sugar

Hops

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.25oz. Simcoe (60 min)

.25 oz. Simcoe (30 min)

.5 oz. Kent Golding (15 min)

.5 oz. Kent Golding (5 min)

Yeast

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Split the batch and pitched two types of yeast.

Safale S-04 English Ale Yeast vs. White Labs Saison II

Notes

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With 70% efficiency assumed, 6.75 gallon preboil volume, 5.5 gallon post boil.

Mash Water 4 gallons, sparge 5+ gallons. 165°F

Preboil: 1.047 (1.044 before sugar added)

OG: 1.057

FG: 1.016 (5.4% ABV)

IBU: 35

SRM: 9.7

¾ cups sugar to prime at bottling

To the Saison beer, zest and pulverized orange meat from 6 blood oranges. Added this all directly to secondary when racking.

Decission was after weeks of tasting that the saison was more interesting with the character of the yeast coming through. Overall this beer could use more hop, eliminate the orange meat (add more zest alone/instead). Try to get it dryer because it was sweet. Maybe less Munich as that was adding a lot of the sweetness.

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