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Strawberry Blonde

154 calories 14 g 12 oz
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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: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday August 21st 2021
1.047
1.009
5.1%
28.2
6.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter 36.8 2.4 73.7%
1 lb Avangard - Light Munich1 lb Light Munich 37 8 10.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5.3%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L 35 20 5.3%
0.50 lb Briess - American Honey Malt0.5 lb American Honey Malt 37.7 25 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Magnum10 g Magnum Hops Pellet 14.5 Boil 60 min 19.29 15.2%
14 g Yakima Valley Hops - Barbe Rouge14 g Barbe Rouge Hops Pellet 8.5 Boil 10 min 5.74 21.2%
14 g Yakima Valley Hops - Barbe Rouge14 g Barbe Rouge Hops Pellet 8.5 Boil 5 min 3.16 21.2%
28 g Yakima Valley Hops - Barbe Rouge28 g Barbe Rouge Hops Pellet 8.5 Dry Hop (High Krausen) Day 2 42.4%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Ascorbic Acid Water Agt Mash 1 hr.
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 each Hibiscus Tea Bags in 2 cups boiling water Water Agt Secondary 2 days
9 g Pectinase Other Secondary 2 days
6 lb Strawberry Puree Flavor 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:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 150 °F 60 min
1 gal Batch Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.49 g | 34 qt) 7.99 32  
Mash volume with grains (equipment estimates 9.25 g | 37 qt) 8.75 35  
Grain absorption losses -1.19 -4.8  
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: 7.99 32
Equipment Profile Used: System Default
 
Notes

2/2025 Batch 6 - 6 lbs frozen puree var Zara. 10 bags of hibiscus tea (Republic of Tea Hibiscus Superflower Tea in 2 cups boiling water).

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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  • Last Updated: 2025-04-05 17:35 UTC