Béibhinn’s Strawberry Red Ale

An Irish Red Ale recipe with 7 pounds of fresh strawberries, named for the mother (and daughter) of Brian Boru, the first king of Ireland (also my girlfriend, who specifically requested that I make this beer).

  • 8oz. Caramel120 Malt
  • 1oz. Chocolate Malt
  • 6.6lbs. Light Malt Extract
  • 1oz. Willamette Hops (bittering, ~45 minutes)
  • 1oz. Willamette Hops (finishing/aroma, ~15 minutes)
  • 7 pounds of fresh strawberries (puréed in blender, boiled for 15 minutes)
  • 1/2 teaspoon Irish Moss
  • White Labs Irish Ale Yeast WLP004

OG: ~1.44

Primary Fermenter: 6/22

2 thoughts on “Béibhinn’s Strawberry Red Ale”

  1. when did you add your strawberries?
    how long did you primary/secondary ferment?
    how long did you bottle condition?
    anything you would do differently?

    1. Oof, this was a few years ago now, but if I remember correctly, I added the strawberry purée into the primary fermenter (lots of sugar for the yeast to feed off of). It was tasty in the end, but quite cloudy, as there were little bits of strawberry seeds and whatnot that were hard to filter out in an extract process. If I did it again, I would make sure to strain and filter the strawberry purée as much as possible, to get it down to just juice instead of pulp. I would probably save some of it for the secondary as well, so that the yeast didn’t eat up all the sweetness.

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