Blonde aux fraises - Beer Recipe - Brewer's Friend

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Blonde aux fraises

172 calories 17.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Friday June 28th 2019
1.056
1.013
5.7%
18.4
5.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Canadian - Pale 2-Row2.4 kg Pale 2-Row 36 1.75 30.5%
2.21 kg American - White Wheat2.21 kg White Wheat 40 2.8 28.1%
0.27 kg American - Caramel / Crystal 20L0.27 kg Caramel / Crystal 20L 35 20 3.4%
0.27 kg Flaked Wheat0.27 kg Flaked Wheat 34 2 3.4%
0.15 kg American - Carapils (Dextrine Malt)0.15 kg Carapils (Dextrine Malt) 33 1.8 1.9%
2.21 kg Strawberry2.21 kg Strawberry - (late boil kettle addition) 3.15 0 28.1%
350 g Weyermann - Acid Malt350 g Acid Malt 37 2.2 4.5%
7.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Willamette42 g Willamette Hops Pellet 4.1 Boil 60 min 18.38 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Temp: 20 °C       CO2 Level: 0 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
22 L Infusion -- 66 °C 75 min
14 L Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.7 L) 36.6
Mash volume with grains (equipment estimates 38.5 L) 40.3
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 30
Volume increase from sugar/extract (late additions) 2.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Strawberry added cutted in half, washed and sanitized after two weeks of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-04 18:04 UTC