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Strawberry Blonde Tart Ale
Blonde Ale • All Grain • 8 gal
Tart and sweet (if it can be) pale ale. Good hot weather beer, and yes, real men brew fruit beers. Especially if it is for their wife and I'm trying to butter her up for new equipment. ;)
July 6, 2008 pm 10:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 8 gal)
- 6.47 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 6.48 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.15 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.38 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1.15 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.3 oz
Spalt Spalter - 4.8 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 0.80 oz
Mt. Hood - 5.0 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.80 oz
Hallertau - 4.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 4.8 oz
Corn Sugar - (omitted from calculations)
Corn Sugar
- 6.5 oz
Dry Malt Extract - (omitted from calculations)
Dry Malt Extract
- 12 lb
Strawberry puree - (omitted from calculations)
Strawberry puree
- 2 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash all grains, bring wort to boil and add honey and hops at times indicated. Add 2 tablespoons Irish Moss for last 15 minutes. Add wort on top of strawberry puree in Primary, aerate and pitch yeast. Let stand in Primary ~7 days before racking off into secondary for 10-14 days. Filter thoroughly to remove strawberry pulp and seeds. Carbonation (bottle, sorry don't know anything about kegs) for * gallons, can be adjusted by ratio. Boil 4.8 oz of corn sugar OR 6.5 oz of DME into 2 cups of water. cool to 80 F pour into bottling bucket and rack brew of secondary into it. If you don't prefer the strawberry tartness, add the puree into the secondary for the last 4-5 days.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 5.1 SRM | 3 - 6 | |
| Alcohol: | 4.6% ABV | 3.8% - 5.5% | |
| Bitterness: | 24.1 IBU | 15 - 28 | |
Discussion
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