Spring 2012 Strawberry Wheat Ale

This recipe is from Brewing Classic Styles, it's the 'Apricot Wheat' with a little twist having the Strawberry subbed in for the Apricot flavouring. This is my third attempt at this brew, the first two were Raspberry Wheats, with the first being awesome and the second was just okay having been a bit rushed.  I have the propane burner back out for a full boil and that should help the final product.

5 Gallon Batch

Grain Bill:

• 5.6 lb - 2 row
• 5.6 lb - Wheat Malt
• 0.5 lb - Crystal 15L

Hops:

• 28 g Willamette (60)

Flavouring:

• 2 kg Frozen Strawberries (Added at Kegging)

Yeast:

• Wyyeast American Ale - 1056 (Repitched /w Starter)

Schedule:

• Full Boil (brought back the propane burner)
• 60 Minute Boil
• Fermented at 65 F for 2 Weeks
• Left for a month on Strawberries in keg before transferring to serving keg.

Spring 2012 Pale Ale

This recipe is one of my first self crafted recipes, went to Dan's Homebrew in East Van and picked out the recipe on the spot just looking through the grains on the shelf.  I'm hoping for a nice balanced pale ale without too much bitterness.

5 Gallon Batch

Grain Bill:

• 10 lb - 2 row
• 0.5 lb - Crystal 60L
• 0.25 lb - Special B Malt
• 0.25 lb - Wheat Malt

Hops:

• 14 g Summit (60)
• 14 g Willamette (15)
• 14 g Willamette (5) 

Yeast:

• Wyyeast American Ale - 1056

Schedule:

• Full Boil (brought back the propane burner)
• 60 Minute Boil
• Fermented at 65 F for 2 Weeks

Raspberry Wheat Ale

This recipe is from Brewing Classic Styles, it's the 'Apricot Wheat' with a little twist having the Raspberry subbed in for the Apricot flavouring. This is my second attempt at this brew, and the first batch turned out perfectly, so there are no changes to the recipe here.

5 Gallon Batch

Grain Bill:

• 5.6 lb - 2 row
• 5.6 lb - Wheat Malt
• 0.5 lb - Crystal 15L

Hops:

• 24 g Willamette (60)

Flavouring:

• 2 oz Raspberry Extract
  

Yeast:

• Dry German Wheat Yeast (Repitched /w Starter)
  

Schedule:

• Split Brewed (2 pots to brew on stove)
• 40 Minute Boil
• Fermented at 65 F for 1 Weeks (Rushed for St Patty's day)