BrewBlog: Strawberry Alarm Clock
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: August 29, 2010
Yield: 5 gallons
Reference
Color (SRM/EBC):
5/9.9
Calories: 187 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
Batch No: 21-2010
OG: 1.058
OG (Plato): 14.27° P
Reading 1: 1.014  (6 days)
Reading 2: 1.002  (25 days)
FG: 1.006
FG (Plato): 1.54° P
Target FG: 1.006
Real Extract: 3.84° P
App. Atten.: 89.2%
Real Atten.: 73.1%
Status: On Tap
General Information
Method: Other
Cost: $25
Comments

Read good things about using US05 with ciders - especially for people who prefer their cider to be on the sweeter side and less like a white wine. Originally bought Red Star Cotes des Blanc, but decided against it. May use it to ferment a 1 gallon batch just to what affect it has.

Fermented in primary for 18 days. Crashed cooled and left to mellow for another 7 days. Racked to secondary on top of five pounds of thawed frozen strawberries (Dole from Sam's Club). By this time the FG was around 1.002. Will back-sweeten to 1.006-1.010 range if needed when transferring to a keg to carbonate (September 22, 2010).

No need to back-sweeten. The strawberries gave a bit more sweetness back, bringing the FG to 1.006. Racked to a keg and set to condition for the next few months. Will probably carbonate and bottle in the spring (October 4, 2010).

Ingredients
45.00 pounds Apple Juice  
1.00 pounds Honey  
5.00 pounds Fruit - Strawberries, Raw or Frozen  
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 12 gr
Procedure

Dissolve the honey in 2 cups of apple juice (45 lbs of juice = 5 gallons) and add it and the rest of the juice to a sanitized carboy. Pitch yeast.

After the gravity gets to 1.006, crash cool in the lagering fridge to stunt fermentation, rack to a secondary, and add 5 lbs of frozen strawberries (thawed and crushed), add potassium sorbate, and then store cool for a couple of months.

If too dry, back-sweeten with 1 can frozen apple juice concentrate (all natural if possible).

Fermentation
Primary: 15 days @ 68° F
Secondary: 7 days @ 32° F
Tertiary: 30 days @ 68° F
Age: 180 days @ 50° F
Tasting Reviews
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