I have not had a strawberry beer that I liked, I also don't care for blueberry beer. But I made an awesome beer with raspberries before. I like some beers with cherries too.
I loved being inspired by you to try a new recipe. This sounds simple and wonderful, I need to brew this ASAP. So ya'll giving the thumbs up to flaked wheat over a wheat malt? Also, any concerns with contamination during the fruit addition? As always, great stuff guys!
I was surprised by all it being 50% flaked wheat. John can speak more to it, but I'd worry about total diastatic power of the mash but obviously it worked here! AS for fruit additions we use frozen fruit and most frozen fruit has been flash pasturized before it got flash frozen. So no real concerns with contamination. Fresh fruit is generally too variable in flavor where frozen fruit is normally much more intense in flavor because it isn't picked early and sent to market. Cheers! -Mike
Do you know of anyone that has done a beer with freeze dried fruit? I remember freeze dried, or just dehydrated, strawberries still having a lot of the strawberry flavor, but obviously they won't water down the beer. Any thoughts? Probably expensive, but might be an interesting experiment.
I don't know of anyone that's tried that. My thoughts are that freeze dried fruits cost more and in this case a lot of the flavor is in that fruit. If I was concerned about the watered down effect I'd plan to make the base beer a few points higher in gravity. Say 1.055 to still have a 1.050 'feel' to the beer later. But on the whole, I don't think the watered down thing isn't something to be concerned with as its somthing to adjust in the recipe/process and this seems to work already without making the beer thin. Cheers! -Mike
True. My only concern is that the strawberry fruit flavor is pretty delicate and too much malt character starts to make it not taste as pure strawberry as plainer flavored base malts. To drive a little color without that flavor impact perhaps a an ounce or two of finely crushed Carafa special or Roasted Barley? Cheers! -Mike
how am i supposed to know what amount of grains to use? 50% of this or 40% of that tells me nothing,is it 8 lbs 10 pounds or what...why does everyone do this,oh wait i'll just guess,is there a problem with giving the exact amount[weight]..or is it a big secret among the math wizards ...come on man..and if i go to your blog you do not have it there either,the exact amount of weight..you know pounds,ounces etc
Depends on how strong you want to make it, and that also depends on the efficiency of your brewery, so knowing the percentages is a good place to start with creating a recipe. If you used John's exact recipe, the beer would still likely turn out different than his due to the differences in equipment, water chemistry, and process. But anyway, I think he did say a total of 10 lbs of grain.
The reason a lot of people give percentages instead of exact weights is because everyone's brew set-up is a little different. Gravities can change pretty easily based on efficiency, batch size, etc. If you have the percentages and have a desired gravity in mind it's quite easy to work backwards and do the math to figure out where you want to be. It will make you better at developing recipes anyways, no need to get so upset about it. Do a little bit of work.
You do percentages so you can work it towards whatever batch size you want...It's quite simple. If these guys told me 8lbs or 10lbs, how will that help me if I do 3 gallon batches and they do 5 gallon?
One of the best beers that I've made so far has been a blueberry wheat beer, after watching your video guys, I must try a strawberry wheat now
NICE!! Cheers! -Mike
I have not had a strawberry beer that I liked, I also don't care for blueberry beer. But I made an awesome beer with raspberries before. I like some beers with cherries too.
Awesome! I like Raspberry or Cherry in my sours especially. Cheers! -Mike
Nice I just brewed a peach wheat , yummy
Sounds good. Cheers! -Mike
I loved being inspired by you to try a new recipe. This sounds simple and wonderful, I need to brew this ASAP. So ya'll giving the thumbs up to flaked wheat over a wheat malt? Also, any concerns with contamination during the fruit addition? As always, great stuff guys!
I was surprised by all it being 50% flaked wheat. John can speak more to it, but I'd worry about total diastatic power of the mash but obviously it worked here! AS for fruit additions we use frozen fruit and most frozen fruit has been flash pasturized before it got flash frozen. So no real concerns with contamination. Fresh fruit is generally too variable in flavor where frozen fruit is normally much more intense in flavor because it isn't picked early and sent to market. Cheers! -Mike
Do you know of anyone that has done a beer with freeze dried fruit? I remember freeze dried, or just dehydrated, strawberries still having a lot of the strawberry flavor, but obviously they won't water down the beer. Any thoughts? Probably expensive, but might be an interesting experiment.
I don't know of anyone that's tried that. My thoughts are that freeze dried fruits cost more and in this case a lot of the flavor is in that fruit. If I was concerned about the watered down effect I'd plan to make the base beer a few points higher in gravity. Say 1.055 to still have a 1.050 'feel' to the beer later. But on the whole, I don't think the watered down thing isn't something to be concerned with as its somthing to adjust in the recipe/process and this seems to work already without making the beer thin. Cheers! -Mike
Would be cool to swap out the pale ale with Red X to get more of the 'strawberry' color.
True. My only concern is that the strawberry fruit flavor is pretty delicate and too much malt character starts to make it not taste as pure strawberry as plainer flavored base malts. To drive a little color without that flavor impact perhaps a an ounce or two of finely crushed Carafa special or Roasted Barley? Cheers! -Mike
@@BrewDudes Red X is a strong syrupy malt. Our local brewery gave me a big bag of it because they didnt like it.
how am i supposed to know what amount of grains to use? 50% of this or 40% of that tells me nothing,is it 8 lbs 10 pounds or what...why does everyone do this,oh wait i'll just guess,is there a problem with giving the exact amount[weight]..or is it a big secret among the math wizards ...come on man..and if i go to your blog you do not have it there either,the exact amount of weight..you know pounds,ounces etc
Depends on how strong you want to make it, and that also depends on the efficiency of your brewery, so knowing the percentages is a good place to start with creating a recipe. If you used John's exact recipe, the beer would still likely turn out different than his due to the differences in equipment, water chemistry, and process. But anyway, I think he did say a total of 10 lbs of grain.
5lbs base malt and 5 lbs flaked wheat. Cheers! -Mike
The reason a lot of people give percentages instead of exact weights is because everyone's brew set-up is a little different. Gravities can change pretty easily based on efficiency, batch size, etc. If you have the percentages and have a desired gravity in mind it's quite easy to work backwards and do the math to figure out where you want to be. It will make you better at developing recipes anyways, no need to get so upset about it. Do a little bit of work.
@@BrewDudes - which you said in the video. . . jeez!
You do percentages so you can work it towards whatever batch size you want...It's quite simple. If these guys told me 8lbs or 10lbs, how will that help me if I do 3 gallon batches and they do 5 gallon?