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Strawberry Blonde

150 calories 13.8 g 12 oz
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created Saturday August 21st 2021
1.046
1.009
4.9%
25.9
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter 38 3 77.8%
1 lb Avangard - Light Munich1 lb Light Munich 37 8 11.1%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5.6%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L 35 20 5.6%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Idaho Gem0.25 oz Idaho Gem Hops Pellet 14.2 Boil 60 min 13.54 11.1%
0.50 oz Yakima Valley Hops - Mosaic0.5 oz Mosaic Hops Pellet 11.5 Boil 10 min 7.95 22.2%
0.50 oz Yakima Valley Hops - Mosaic0.5 oz Mosaic Hops Pellet 11.5 Boil 5 min 4.37 22.2%
1 oz Yakima Valley Hops - Barbe Rouge1 oz Barbe Rouge Hops Pellet 8.5 Dry Hop (High Krausen) Day 2 44.4%
2.25 oz / 0.00
 
Mash Guidelines
Amount Description Type 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.
10 lb Strawberry Puree Flavor Secondary 2 days
6 each Hibiscus Tea Bags in 350 mL hot water Herb Secondary 2 days
 
Yeast
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.42 g | 33.7 qt) 7.93 31.7  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.5 22  
Total: 7.15 28.6
 
Notes

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 hibiscis 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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  • Last Updated: 2022-01-08 15:23 UTC