Strawberry Blonde Recipe

Strawberry Blonde

Strawberry Blonde (23 Litres)

Honey has been an ingredient of many great beers through history. Honey is highly fermentable and contributes subtly to the flavour of the brew. We suggest Strawberry Clover Honey for this recipe but any light flavoured honey may be used.



    • 1.7kg Canadian Blonde
    • 1kg Coopers Brew Enhancer 1
    • 325g Strawberry Clover Honey (or light flavoured honey of your choice)
    • Dextrose Corn Sugar




        • Colour: Straw
        • Body: Medium
        • Bitterness: Medium
        • Approx. Alcohol Level: 4.6%
        • Naturally Carbonated: Natural



        STEP 1: Mix

        Dissolve Coopers Canadian Blonde, Brew Enhancer 1 and Honey in 3 litres of hot water.

        Fill fermenter with cool water to the 23 litre mark and stir.

        Sprinkle supplied yeast over the wort surface and fit the lid.

        Ferment temperature should be in the range 21C-27C

        Bottle when specific gravity has reached 1.010 (or two readings the same over 24 hours)


        STEP 2: Brew

        Ale yeast strains are generally the most reliable, fermenting quickly and effectively. Ale yeast is supplied with most beer kits.

        Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.

        STEP 3: Bottle

        We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

        Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place



        Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

        Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.

        Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted

        STEP 4: Enjoy!

        While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning.

        Ales may be served cloudy or bright - depending on the style - and normally hold less carbonation than Lagers.

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