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Scintillating Strawberry Wheat Partial
ABV3.70 %
BJCP Style
21. Fruit Beer, Fruit Beer
Standard wheat recipe with a flat (16 pints) of fresh Oregon strawberries from the local farmer's market. Reddish color from the strawberries.
Submitted by Sirbrewsalot on 24-Jun-2010

Recipe Details
Tasting Notes Strong strawberry character! Light and refreshing.
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs American Hefeweisen Yeast (WLP320) (75% app. attenuation)
Primary Fermentation Plastic bucket, 8 days
Secondary Fermentation Plastic carboy, 7 days
Other Fermentation Additional plastic carboy, 12 days
Procedure Mashed grains at 155 F and slowly brought the temperature up to 170 over the course of about 1 hour. Brought to boil and added hops. Cooled the wort, transferred to fermentation bucket, and pitched yeast. Transferred to secondary after 8 days in primary and added 1 flat of Oregon strawberries. Rigorous fermentation continued with the addition of the fruit. Transferred to addition carboy after 7 more days. Primed with 3/4 cup corn sugar after 12 days in additional carboy. OG was 1.046 and FG was 1.008 which made this beer around 5% abv, but this doesn't take into account the addition of the strawberries.
  Style Comparison
  Low   High
OG 1.037
FG 1.008
IBU 13
ABV 3.70
% Weight Weight (lbs) Grain Note Gravity Points Color
90.9 % 5.00 Wheat Dry Malt Extract 34.5 2.7
4.5 % 0.25 CaraPils 1.2 1.8
4.5 % 0.25 German Carahell 1.3 12.0
  5.50     37.0  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 1.00 Hallertau FWH Whole/Plug 3.1 3.1 60 0.274 12.7
  1.00               13.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 cup Dextrose Added to boil
1 flat Strawberries Added to secondary