Now here’s a moment in my brewing life that’s out of the ordinary. This weekend I have been making the base beer for my first ever fruit influenced beer, a strawberry influenced golden/pale ale. Here is a basic outline of the methods:
Total volume: 4 gallons
OG: 1048 PG: 1012
In the mash:
British lager malt, Torrified wheat, Wheat malt, Crystal malt (1%) (I was going to use around 5%carapils but they smelt distinctly cheesy and were replaced by the tiny quantity of crystal)
Mashed at 66oC, sparged at 76-78 oC.
In the copper Hallertau Perle hops were used to create 20-25IBUs, and then used late at around 55min before flameout at 60min. A British ale yeast strain was pitched for primary fermentation.
The plan is to create a fairly light, soft natured golden/pale ale with some underlying sweetness to be matured in around 1-1.5kg of fresh strawberries per gallon for a number of weeks. In theory sugars from the fruit will trigger a second fermentation in the conditioning vessels effecting the flavor profile over time. Has anyone else ever tried making fruit beers, if so let me know what you think?