Strawberry Blonde Ale - Beer Recipe - Brewer's Friend

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Strawberry Blonde Ale

147 calories 12.9 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: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday May 1st 2020
1.045
1.008
4.7%
15.9
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 23.5%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 23.5%
1 lb American - Wheat1 lb Wheat 38 1.8 5.9%
8 lb Strawberry8 lb Strawberry - (late boil kettle addition) 3.15 0 47.1%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.87 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Osmosis Reverse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.48 g | 29.9 qt) 9.38 37.5  
Mash volume with grains (equipment estimates 8.2 g | 32.8 qt) 10.1 40.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.1 g | 24.4 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.93 3.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Quarter the strawberries, sanitize with vodka, then add after primary fermentation completes. Leave for about a week, then bottle or keg.

This was good when I first kegged it, but I found that the flavor improved a lot after it was in the keg for a couple of weeks.

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  • Last Updated: 2021-01-16 23:28 UTC