Strawberry Blonde
160 calories
14.3 g
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
5 gal |
|
Infusion |
-- |
150 °F |
60 min |
1.5 gal |
|
Batch Sparge |
-- |
170 °F |
-- |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
3.75 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
5 g |
Citric acid
|
|
Water Agt |
Mash |
1 hr. |
3.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.25 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
2.20 g |
Wyeast - Beer Nutrient
|
|
Other |
Boil |
15 min. |
5 lb |
Strawberry Puree
|
|
Flavor |
Secondary |
2 days |
6 each |
Hibiscus Tea Bags in 350 mL hot water
|
|
Herb |
Secondary |
2 days |
9 g |
Pectinase
|
|
Other |
Secondary |
2 days |
Priming
Method: co2
Amount: 35.48 psi
Temp: 68 °F
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.
The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.
3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.
Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.
Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.
Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde
Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5
let it ferment for 14 days and keg to 3vol.
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Brew Count: 5
Last Updated: 2023-11-23 13:59 UTC