Blonde Ale Feedback
It's April 7th, which means Wisconsin summer is only 2 months away so I better get a blonde going for the lighter beer crowd. Here's what I'm thinking, please let me know your thoughts, especially regarding yeast choices...
7# Marris Otter
Hallertau bittering, Saaz finishing (hop for somewhere around 25IBU)
Here's the tricky part...yeast. Wyeast website listed 1098 British Ale, 1099 Whitbread Ale, and 1272 as their recommendations. I've never used 1098 or 1099 so was going to give one a try. Who has used them, and do you like it or should I go with something else?
When I brew a blonde ale, I aim for a clean profile, low esters, crisp and dry. Not an English yeast, in other words. I have made good blonde and cream ales with the white labs Edinburgh strain, fermented in the low 60s. I have also used safale's us-05 and white labs California strain wlp001.
For my very first brew I made a blonde ale, albeit from an extract kit. But it came out really well! Yeast used was Nottingham dry yeast by Danstar. It has very good attenuation and flocculation, and my beer came out very clear and crisp.
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