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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Honey blonde ale.
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Old 10-25-2012, 06:27 PM   #1
tbskinner
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Default Honey blonde ale.

I have some ingredients left over from my last batch and thought I would brew something up. I put it into beersmith and it all falls in the green. However I have no idea what I'm doing and I don't even think I have ever tried a blonde ale.

3lb sorghum extract (60min)
1lb rice syrup solid (60min)
4oz candi sugar, amber (60min)
1oz Goldings, East Kent (60min)
Irish moss (10 min)
yeast nutrients (10 min)
2lb Honey (flame out)
Nottingham yeast

Does this look like it could make a decent beer? I also have .5 oz fuggles, and .3 oz chinook, and about 2 lbs of quinoa.

Any help would be great. I'm going to the big city this weekend and I could pick up different ingredients if its going to make it a lot better.

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Old 10-25-2012, 09:37 PM   #2
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I have just done a German beer using Golding's as the bittering hop, and hallertau hops for flavour. Added the hallertau 15 minutes before the end, on a rolling boil. But I guess you could use the other hops you have instead of the hallertau? Just adds something else to it.

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Old 10-25-2012, 10:30 PM   #3
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Sounds like a good combination from what I have read on the descriptions. Thanks for the advice. I changed it up a little and I guess I'll wait until monday to brew it up.

3lb sorghum extract (60 min)
1lb rice syrup solid (60 min)
4.8oz candi sugar, amber (60 min)
1oz Goldings, East Kent (60 min)
0.5oz hallertau (15 min)
Irish moss (10 min)
yeast nutrients (10 min)
1lb 12oz Honey (flame out)
Nottingham yeast

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Old 10-25-2012, 10:45 PM   #4
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No worries, man. I used malted buckwheat and not sorghum as it is VERY hard to find here, But I guess you could use buckwheat honey?

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Old 10-26-2012, 05:14 PM   #5
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EKG is such a great aroma hop, it seems like using it only for bittering would be a waste. I'd use 0.5 oz fuggles with 0.5 oz EKG for bittering, and then the rest of the EKG for a flavor/aroma addition at 15 minutes. Hallertau will tend to push the beer in a more "German" direction, which is fine if that's what you want, but "blonde" isn't really a German style. It's not really a British style, either, and really either hop choice will be tasty, but if you don't already have hallertau on hand I'd say you don't need to buy it, because you can work with what you got just fine.

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Old 10-26-2012, 07:44 PM   #6
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The one in the primary is a oatmeal stout with Chinook / fuggel. So I was trying to go in an opposite direction, unfortunately I don't know what I'm doing.

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Old 10-26-2012, 08:44 PM   #7
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Well, that's the whole fun of brewing. Experimenting with different ingredients getting the taste you want. That's what I do and get some great results. Some not.

Golding's is used as a bittering hop, sometimes as a replacement for fuggles. So I guess once again, it is entirely up to the person brewing as to what they like, and want to do.

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Old 02-08-2013, 04:58 PM   #8
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So I went with the EKG and Fuggles and it turned out really good. After it aged it seemed to get a lot bitterer. I would say don't age at all. I ran out quick because my non gluten free friends liked it so much. Thanks for all the help. I plan on making it again in the future.

20121118_183056.jpg  
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Old 02-08-2013, 08:29 PM   #9
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Awesome! Glad to hear it came out tasty, and thanks for coming back to tell us how it went! I believe the reason it seemed to get more bitter with age is because the sweetness of honey can take a while to dry up. I've noticed this in almost every honey beer I've brewed--it seems really sweet at first with tons of honey aromatics, but after a month or two, the honey sweetness dies down quite a bit. I've heard that a lot of the perceived sweetness of honey is actually due to volatile aromatic compounds, and I know those have a tendency to break down in beers over time (hence hop aroma diminishing with time as well), so I think it makes sense.

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Old 02-08-2013, 08:41 PM   #10
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Aye, it looks cracking, man. Good head on it, good light colour to it, too. Glad we could help you out with your recipe ideas, and thanks for letting us know how it went. Keep it up.

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