Strawberry Blonde Ale Recipe
Here is the recipe I used for the amazing Strawberry Blonde we had this summer. If you are really paying attention you’ll notice its the same as the American Wheat Ale recipe, except the yeast has been changed to WLP051 (my local shop was out of WLP001). I actually made this as a 12-gallon batch and split it between two fermentors and pitched two viles of yeast. This yeast was a first for me and I really liked the clean/crispness of it.
I would like to make a traditional California Common beer with it and compare to WLP001.
Anticipated OG 1.060
Batch size 5.5 gallons
6lbs German Pilsner malt
4.5lbs American Wheat Malt
1.5lbs Munich Malt
0.75oz Tettnanger hop pellets (60min)
0.25oz Cascade hop pellets (20 min)
Fermented with WLP051 (California common V)
After primary, I racked the beer onto 4lbs of sliced strawberries that had been steeped in water that was at near boil temp (heat off during steep). Let sit in secondary with berries for 7 days, then rack to a third fermentor for 7 days. This was to let any loose seeds settle out from the berries. Then bottle or rack to keg. Serve to the ladies and they’ll be sure to ask for MORE!
Extract version:
on October 31st, 2007 at 9:17 am
[...] Strawberry Wheat [...]
on May 6th, 2008 at 1:32 pm
[...] shop. So give them a try next time you are looking for a fruit addition. I know the next Strawberry Wheat I make, I am going to try it [...]
on July 16th, 2008 at 1:27 pm
What mashing temps did you use? I’m looking for a good recipe to do for my first all-grain batch.
on July 16th, 2008 at 2:57 pm
Derek, good question, sorry I missed that detail in the original post.
I went with a 150F mash temp. A little lower than my normal 154F. I went lower to dry out the beer a bit more, making a crisper finish to go with the fruit flavor.
Hope that helps!
on February 5th, 2011 at 6:12 pm
please email this to me! thanks!
on March 1st, 2011 at 10:34 pm
Hi Jennifer
Not sure what you want emailed to you, but the recipe is in this post.
on October 23rd, 2011 at 8:48 pm
After you sliced the strawberries, how long did you steep them in the near-boiling water before you put them into the secondary? And I saw you used pilsner malt, so did you change the fermentation temperature at all? Or did you just let it sit at 65-75 degrees F? Thanks!
on October 25th, 2011 at 10:03 pm
Hey Garrett
I let them sit for 10 minutes or so. Not long, just enough to soften them up and quasi-pasteurize them. And I normally ferment most ales at 65-68F in general. Pilsner malt is just a light base malt and can be used in ale brewing as well as lager brewing…. if that’s what you’re getting at. If not ask us another question and I’ll help clarify.