Hawks Landing Strawberry Wedding White Sparkilng Ale
Specialty Beer - All Grain
• Makes 6.00 Gallons @ 76% Efficiency
|Briess 6-Row Malt||3 lbs, 4 oz|
|Weyermann Pale Wheat||2 lbs, 0 oz|
|Belgian Pilsner||1 lbs, 0 oz|
|Briess 2 Row Caramel 10||0 lbs, 4 oz|
|Styrian Golding Pellets||.5 oz @ 60 mins|
|Styrian Golding Pellets||.5 oz @ 5 mins|
|Strawberry Flavoring||4 oz|
|Red Star Pasteur Champagne Yeast||1 ea|
|White Labs California Ale||1 ea|
|1.000 - 1.290||1.000 - 1.290||0 - 120||0 - 40||0.00 - 20.00|
Start with an acid rest using 1.75 gallons of liquor @ 118 degF to get a rest temp of 100 to 110 degF. Rest for 40 minutes.
Infuse with enough hot liquor to raise the mash temp to 125 degF for the protein rest. Hold for 30 minutes.
Infuse with enough hot liquor to raise the mash temp to 152 degF. Hold for 120 minutes or until conversion has taken place.
Raise temp of mash to 168 degf and hold for 10 minutes.
Depending on mash tun space, I usually pull a third of the mash out after it has converted, and place it in to a separate boil kettle, and then bring it up to a boil and boil it for at least 15 minutes. Stir all the time to prevent scorching and bring up the temps carefully.
After boiling, return the hot mash to the mash tun and mix well and cover for 10 minutes.
Sparge to obtain approx 8.5 gallons of wort with a pre-boil gravity of around 1.024.
Boil for 75 minutes adding half of the hops at 60 minutes left of boil and the other half at 5 minutes left of boil.
Cool wort to pitching temps and transfer to primary fermenter aerate, then pitch yeast. Ferment until finished then rack into bottling bucket and add Clear Strawberry Flavoring to taste and 1 packet of Champagne yeast. Prime with 1/2 cup of sugar which has been dissolved into 3/4 cup of water...boil for 5 minutes without burning the sugar then cool and add to the bottling bucket. Stir well and bottle into 30 Green Champagne Bottles, cork and hood them and let them carbonate for at least 8 weeks. (12 weeks or beyond would be better)
Chill and try one out! Enjoy!
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