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Strawberry Blonde

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

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

28.2

SRM (morey):

6.6

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Yakima Valley Hops - Magnum (Pellet) 10 g Magnum (Pellet) Hops	19.29	15.2%
56 g	Yakima Valley Hops - Barbe Rouge (Pellet) 56 g Barbe Rouge (Pellet) Hops	8.9	84.8%
66 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	--	150 °F	60 min
1 gal		Batch Sparge	--	170 °F	--

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-05 17:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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