Strawberry Blond - Beer Recipe - Brewer's Friend

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Strawberry Blond

202 calories 20.7 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday March 13th 2024
1.061
1.015
6.0%
15.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Gladfield - German Pilsner Malt7 lb German Pilsner Malt 36.3 2.03 53.8%
4.50 lb American - Wheat4.5 lb Wheat 38 1.8 34.6%
1.50 lb Munich1.5 lb Munich 37 6 11.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 11.41 75%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 20 min 3.58 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 20 min.
10 lb Homemade Strawberry Puree Flavor Secondary 8 days
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I used city water from Fortville Indiana during the spring
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.7 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 9.95 g | 39.8 qt) 9.92 39.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

-Strawberry puree made from 10lbs of fresh strawberries.
-Wash, hull and quarter all 10lbs of the strawberries.
-Freeze the strawberries overnight (to hopefully kill any pathogens and release sugars apparently)
-Pasteurize the quartered strawberries by putting them in 170-180 degree F water for around 10 minutes. (NOTE: I had the strawberries in the water as it was heating to temperature. I could have heated the water and THEN added them once the water hit the correct temp. Maybe this would have resulted in less sugar/strawberry juice loss to the water and therefore more flavor?)
-Drain the pasteurizing water from the strawberries so as not to add excess water to the fermenter (NOTE: I saved the pasteurizing water because it smelled great and had a rich red color. I simmered it down over the stove and added a few cups of granulated sugar to make a strawberry simple syrup. It turned out... okay. I'll work on the process)
-Puree the drained strawberries with a sterilized immersion blender
-Add puree to fermenter after primary fermentation is complete/nearly complete (I added it on day 7 of fermentation)
-Let puree sit in secondary for around a week. Sample periodically for taste. (I ended up keeping it in for 8 days before racking to keg)

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  • Last Updated: 2024-03-13 23:23 UTC