Strawberry Blonde Ale Recipe (All-Grain) and Tasting Notes
An all-grain strawberry blonde ale you can brew at 5 to 30 gallons: 5.3% ABV, pale malt and wheat, Hallertau Blanc, and a pound of strawberries per gallon added after fermentation.
In this post
Strawberry Blonde Ale at a glance: 5.3% ABV, OG 1.050, FG 1.010, about 22 IBU. A simple blonde of pale malt and wheat, lightly hopped with Hallertau Blanc, fermented clean and then put on a pound of strawberries per gallon. We brewed it as a 15 gallon batch in Vancouver when spring arrived; the recipe below switches between 5 to 30 gallons.
Bräu Supply recipe · All-grain
Strawberry Blonde Ale
Grain · for 5 gal into the fermenter
| 8.2 lb (3.72 kg) | Pale 2-row malt | 80% |
| 2.05 lb (0.93 kg) | White wheat malt | 20% |
Hops
| 0.67 oz (19 g) | Hallertau Blanc · 10.4% AA | 60 min |
Fruit and water salts
| 5 lb (2.27 kg) | Strawberries, frozen, thawed and heated to about 160°F (71°C) for 20 minutes | After fermentation, 4 days |
| 5 g | Calcium chloride (CaCl₂) | Mash |
| 5 g | Gypsum (CaSO₄) | Mash |
Yeast and water
| 1 pkg | English ale yeast (Fermentis S-04) | |
| Water | Mash pH about 5.2. The salts above are per 5 gal; they scale with the batch size. | |
Process
- Mash: 151°F (66°C) for 45 minutes, then mash out at 172°F (78°C) for 10 minutes
- Boil: 60 minutes, then whirlpool 15 minutes with the lid on
- Ferment: 66°F (19°C); ours finished in 7 days
- Fruit: Cold crash 24 hours, add the strawberries, leave 4 days
- Package: Filter out the fruit on the way to the keg, then carbonate
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
Why strawberries are tricky
Strawberries, like watermelon, are mostly water, and their flavour fades quickly in fermentation. Getting real strawberry character into a beer means using a lot of fruit, adding it after the main fermentation so the aroma isn’t scrubbed out by CO₂, and keeping the base beer simple so the fruit leads.
How we brewed it
- Treated the water with calcium chloride and gypsum for a mash pH of about 5.2.
- Mashed 80% pale 2-row and 20% white wheat at 151°F (66°C) for 45 minutes, then raised to 172°F (78°C) for a 10 minute mash out. Pre-boil gravity was 1.042.
- Boiled with a single 60 minute addition of Hallertau Blanc (10.4% AA), then whirlpooled for 15 minutes with the lid on.
- Pitched S-04 at OG 1.050 and fermented at 66°F (19°C). It reached 1.010 in 7 days. We used S-04 because we had it on hand; its light fruitiness suits the strawberries.
- Cold crashed for 24 hours, then added 1 lb of strawberries per gallon. Fresh berries are great; we used frozen ones and stewed them at pasteurization temperature for 20 minutes to thaw them and break them down.
- After 4 days on the fruit, filtered the beer through a 400 micron stainless filter on the way to the kegs, carbonated, and canned 2 days later.
How it turned out
| Tasting notes | |
|---|---|
| Appearance | Opaque and hazy with a pinkish-red hue. We skipped finings to keep as much colour as possible. |
| Aroma | Creamy, with a big hit of strawberry, a hint of white wine from the Hallertau Blanc, and some sweetness. |
| Flavour | A full body that suits the fruit, then a touch of tartness as it dries out at the finish. |
| Overall | Better than we expected. The strawberry is more prominent than we thought it would be, and the beer stays balanced and refreshing. |
Tips
- Add the fruit after fermentation. Fruit added during active fermentation loses most of its aroma with the CO₂.
- Frozen fruit works well: freezing ruptures the cells, so the juice and flavour come out faster.
- Use a fermenter with a large top port, like a Unitank, so whole or stewed fruit goes in and comes out easily.
- Filter or rack carefully: fruit pulp clogs valves and dip tubes.
- See our guide to brewing with fruit for other fruits and amounts.
Frequently asked questions
How much strawberry should I use in beer?
About 1 lb per gallon gives a clear strawberry flavour. Use 0.5 lb per gallon for a hint, or up to 2 lb for a fruit-forward beer.
Should I use fresh or frozen strawberries?
Either. Frozen is easier and releases juice faster. Heat them to about 160°F (71°C) for 20 minutes, or use a purée, to reduce the risk of wild yeast and bacteria.
When do I add the strawberries?
After primary fermentation, once the gravity is stable. We cold crashed first, then left the beer on the fruit for 4 days.
Why is my strawberry beer not pink?
Strawberry colour is delicate. Clarifying agents, long conditioning and oxygen all fade it. Skip finings and keep the beer cold and away from air.
More recipes
Browse all our recipes, or try our hefeweizen and Kölsch for other light, summery beers.