Author Topic: strawberry blonde  (Read 4089 times)

Offline Lucas Zimmerman

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strawberry blonde
« on: April 11, 2012, 06:04:36 PM »
I am brewing with fruit for the first time. The recipe i created calls for 4 LBS strawberries pureed with a half pound of sugar. I added this mix to a 5.5 gallon batch(In a 6 gal carboy)after the primary has almost completely stopped.  My worry is that this is too much for a 6 gallon carboy, though i do use a blowoff with a 3/8 hose ID. 

Offline PetenNewburg

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Re: strawberry blonde
« Reply #1 on: April 11, 2012, 07:50:42 PM »
 I made a Raspberry Wheat in like amounts, I would either use a 7 or 8 gallon bucket fermenter or cut back a half gallon on the recipe.  I used a 6.5 gallon bucket and had Rasberry Wheat all over the floor.
Several meads ageing.
IPA kegged, 2/9/14
R. Porter in Secondary, 2/9/14
Next up, Vienna Lager, Pale Ale

Offline Nwengr1

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Re: strawberry blonde
« Reply #2 on: April 12, 2012, 11:47:04 AM »
I am making my own Strawberry Blonde as well.  Stuck it in the fermenter just last night.

My recipe calls for throwing 6 lbs of previously frozen strawberries in the secondary whole.  No sugar or other additives. 

This would not fit in my 6 gallon carboy I am sure, so I plan on keeping it in a fermenter for the extra storage volume.  Does anyone have any warnings or things I need to be aware of that may keep me from doing this ?  Any reason other than more air to not use a fermenter instead of a carboy ?

Offline PetenNewburg

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Re: strawberry blonde
« Reply #3 on: April 12, 2012, 05:54:59 PM »
 The Raspberry I used was a canned puree, sterile.  I added it to the primary at the same time I pitched the yeast.  After my post last night I tapped the keg on this brew.  I did not have as much raspberry flavor as I would have liked, but I think my recipe and process had too much wheat/ biscuit type malt as that is most prevalent flavor.    It has lagered for well over a month so I will assume this is how it is.
   At our brew club meeting last week we did a comparison on lager flavors with different fermentation temperatures.  Two identical 5 gallon fermenters, (came from same 10 gallon batch), one at 40 degrees, one at 49 degrees.  The higher temp fermentation yielded a stronger grain flavor and sharper hops, the cooler fermentation yielded a MUCH smoother brew!  I think my raspberry wheat would have done much better starting off fermentation much cooler allowing the raspberry flavor a better chance.  I started out at 64 degrees for 48 hours the dropping to 50 degrees for 2 weeks & lagering at 36 degrees for 2 months.  It is at least drinkable, but I have to use the lagering chest in the future!  I will also add my flavoring to the secondary!
Several meads ageing.
IPA kegged, 2/9/14
R. Porter in Secondary, 2/9/14
Next up, Vienna Lager, Pale Ale

Offline Beer_Tigger

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Re: strawberry blonde
« Reply #4 on: April 17, 2012, 09:46:38 AM »
Hey guys, how about sharing those Strawberry recipes?  Maybe we could comment on the balance.
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