Strawberry Rock

INGREDIENTS FOR 5 GALLONS:
• 3.3 lbs. John Bull Unhopped Light Malt Extract
• 2 1/2 lbs. Honey
• 1 oz. Cascade hops - low alpha
• 6 lbs. fresh Strawberries
• Wyeast #1968 London ESB

THREE DAYS PRIOR TO COOKING:
• Break open yeast pack

TWO DAYS PRIOR TO COOKING:
• Cook a starter of 1 quart water and 1/2 lb. Lite Dry Malt Extract
• Pitch yeast when cool

BREW DAY:
• Brint 1 1/2 gals water to boil for 30 minutes making additions as follows:

30 Minutes
• Malt Extract
• Hops

15 Minutes
• 1 tsp. Irish Moss

PRIMARY FERMENTATION:
• Strain out Hops and add Strawberries, steep for 15 minutes
• Add to plastic primary and 3 1/2 gallons cold water
• Pitch starter when temp drops to 70 F
• Ferment at 65 degrees for 1 weeks

SECONDARY FERMENTATION:
• Rack to glass secondary
• Ferment 2 weeks at 55 - 60 F

BOTTLING/KEGGING
• Bottle with 2/3 cup corn sugar
• Age about 1 month before first tasting

I took the idea for this recipe from two infulences: Charlie Papazian's Rocky Racoon, a favorite of party guests at our house and tasting Shawn Bosch's Strawberry Ale. Why not try them together. I like the London ESB yeast to keep things a little fuller, but some folks would probably like this better with Wyeast #1056 - American Ale. Slainte.

This recipe may be ordered from Brewers Den. Please call us any time if you have questions, would like assistance or would like to place another order.

Enjoy, and keep brewing.

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