67c mash for 60 min. Leave in primary for 5 days, spund 8psi, at 18c. Pasteurize strawberries with pectic enzyme, then pre-fill secondary keg with them. Closed-transfer beer into keg with strawberries. Let ferment 3 more days, then raise temp to 21c for 1 day. Cold crash to 0 for 1-2 weeks until clear. Rack to clean primary keg or bottle directly.
do not add sugar, sugar in recipe is to compensate for sugar from strawberries.