Strawberry Molasses Pale Ale


Charlie Mops wannabe
Staff member

1/4 lb. chocolate malt (crushed)
1/2 crystal malt (80L) (crushed)
3.5 lbs. Dewolf-Cosyns Belgium Pale Ale malt extract (dry)
3.3 lbs Northwestern gold malt extract (hopped)
3 oz. styrian Goldings hops hops
1 oz. German hallertu hops
5 oz. malto dextrin
7 oz. Molasses
5 lbs Frozen strawberries (without syrup)
6 grams Muntons yeast
Start with 3 gallons of water in the brew kettle (6-8 gallon brew kettle does nicely). Crush and bag the chocolate and crystal malts while the water is coming to a boil. As the water comes to a boil add all the bagged malts. Turn the heat down as you add the malts, you do not want the water to reach temps higher than about 210 degrees while the malts are steeping, the precious sugars in the malts will be damaged. Steep the cracked malts for 25 minutes, take them out of the water and drain through a large colander into your primary fermenting vessel while finishing the mash. Bring the water back to a slow boil and add the gold malt extract and the goldings hops allow to boil for 20 additional minutes stirring occasionally. Add the hallertu hops (aroma hops), half (3.5 oz) of the molasses and the malto dextrin, turn heat off. Allow to sit undisturbed for 10 minutes to cool and blend, add 3/4 gallon of cold water followed by your wort to the primary fermenting vessel. Top off to 5 gallons with cold water . Allow to stand overnight or until temperature plummets below 72 degrees. Add 6 grams of Muntons brewers yeast and allow to ferment for 6 days at a steady temperature between 67-74 degrees. Rack off into a secondary holding vessel (glass is best at this time). Add the strawberries and the rest of the molasses and allow to age in secondary vessel for 10 days.

your Strawberry Molasses Pale Ale is now ready to rack into bottles (don't forget your priming sugar) or keg. *make sure everything is sterile at this point. About 10 days later imbibe and enjoy.