- Recipe Type
- All Grain
- Yeast
- Nottingham
- Additional Yeast or Yeast Starter
- 120 ml Nottingham Yeast Slurry
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.042
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 18
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 17
- Additional Fermentation
- Cold crashed, added gelatin to primary after gentle swirl.
- Tasting Notes
- Mild toast and slightly floral malt character, mildly fruity from hops, very clean.
Not sure we need another blonde ale recipe but I wanted to add this one as I've brewed several blondes now and have finally stumbled upon a very good approach.
Recipe based on 81% efficiency.
Yeast is washed yeast slurry, fresh, only 2 weeks old.
Grains:
6.75 lb Rahr 2-Row
.75 lb Carapils
.5 lb British Amber Malt
2 oz Acid Malt (optional but I like the crispness it seems to add)
Hops:
1 oz Jarrylo 14.4 AAU @ 11 minutes from end of boil = 18 IBUs
1 oz Jarrylo hop stand at 160-165F for 15-25 minutes
Yeast:
Nottingham Dry Yeast
Extras:
1 Whirlfloc Tablet
Water:
5-6 gallons Walmart drinking water & 2-3 gallons Walmart spring water, any soft water profile with enough carbonates to balance should do well.
Mash:
155-156 F for 60 minutes in 2.5 gallons/1.25 qts:lb grain
168 F mash-out 15 minutes
Sparge 2.5 gallons 168-170 F water
Top up to boil volume
Boil 60 mins (though with such a late addition of hops this is a prime candidate for a 30 min boil)
Chill to 63-65 F, aerate with oxygen or pour back and forth between brew pot and fermenter several times.
Pitch yeast (1-1.5 packets of properly hydrated dry yeast if no slurry available) and maintain temps in the 63-66 F range.
I was wanting to turn this brew around as fast as possible but schedule got messed up and it went for 17 or 18 days prior to kegging. Rather than secondary I chilled the primary fermenter down to 30-34 F for 48 hours then gently stirred the primary fermenter and added 1/2 packet of prepared gelatin. 3 days later it was dropped very clear, transferred to keg.
Force carb at 34 F on 35-40 psi for 48 hours.
Tasting Notes:
Great gentle malt character with a gentle cookie/biscuit flavor and mild floral impact from the Rahr base grain. The hops don't come through so much pear-apple as described but are mildly fruity, slightly spicy, with a hint of pepper. Clean yeast character with just a mild mild fruitiness from the yeast that would be completely hidden in a bolder beer. Very clean, bittering is all on center/sides of tongue, non-astringent. Wonderfully drinkable with a non-thin mouthfeel and crisp finish that has you wanting another taste.
Just won Gold in Hybrid Ales/Lagers category and 3rd in BOS round up against much more flavorful beers with this brew. It's a good brew worth trying but it is super simple and balanced. More bittering would be a mistake as would a lot more malt or hop flavor. However 3/4# of amber rather than 1/2# and maybe another .5-1 oz in the hop-stand would work nicely for this beer. Additionally making it with a different variety of hops will work well also. I just sent a kit of this with Mosaic hops to a friend. Centennial should work nicely but is on the outer limits of boldness I'd try for the hop profile and would avoid the real strong C hops such as Cascade, Columbus and others such as Nugget. German hops, especially Tradition work well in this brew and blondes in general. I believe I'm hitting it with Mt Hood and/or Calypso for my next go. The Jarrylo hops do work wonderfully here.
Good luck and let me know if you brew it.
Finally here is a link to the recipe and a brew log with complete information:
https://www.brewtoad.com/recipes/jarrylo-blonde-ale-9a1d0c
Recipe based on 81% efficiency.
Yeast is washed yeast slurry, fresh, only 2 weeks old.
Grains:
6.75 lb Rahr 2-Row
.75 lb Carapils
.5 lb British Amber Malt
2 oz Acid Malt (optional but I like the crispness it seems to add)
Hops:
1 oz Jarrylo 14.4 AAU @ 11 minutes from end of boil = 18 IBUs
1 oz Jarrylo hop stand at 160-165F for 15-25 minutes
Yeast:
Nottingham Dry Yeast
Extras:
1 Whirlfloc Tablet
Water:
5-6 gallons Walmart drinking water & 2-3 gallons Walmart spring water, any soft water profile with enough carbonates to balance should do well.
Mash:
155-156 F for 60 minutes in 2.5 gallons/1.25 qts:lb grain
168 F mash-out 15 minutes
Sparge 2.5 gallons 168-170 F water
Top up to boil volume
Boil 60 mins (though with such a late addition of hops this is a prime candidate for a 30 min boil)
Chill to 63-65 F, aerate with oxygen or pour back and forth between brew pot and fermenter several times.
Pitch yeast (1-1.5 packets of properly hydrated dry yeast if no slurry available) and maintain temps in the 63-66 F range.
I was wanting to turn this brew around as fast as possible but schedule got messed up and it went for 17 or 18 days prior to kegging. Rather than secondary I chilled the primary fermenter down to 30-34 F for 48 hours then gently stirred the primary fermenter and added 1/2 packet of prepared gelatin. 3 days later it was dropped very clear, transferred to keg.
Force carb at 34 F on 35-40 psi for 48 hours.
Tasting Notes:
Great gentle malt character with a gentle cookie/biscuit flavor and mild floral impact from the Rahr base grain. The hops don't come through so much pear-apple as described but are mildly fruity, slightly spicy, with a hint of pepper. Clean yeast character with just a mild mild fruitiness from the yeast that would be completely hidden in a bolder beer. Very clean, bittering is all on center/sides of tongue, non-astringent. Wonderfully drinkable with a non-thin mouthfeel and crisp finish that has you wanting another taste.
Just won Gold in Hybrid Ales/Lagers category and 3rd in BOS round up against much more flavorful beers with this brew. It's a good brew worth trying but it is super simple and balanced. More bittering would be a mistake as would a lot more malt or hop flavor. However 3/4# of amber rather than 1/2# and maybe another .5-1 oz in the hop-stand would work nicely for this beer. Additionally making it with a different variety of hops will work well also. I just sent a kit of this with Mosaic hops to a friend. Centennial should work nicely but is on the outer limits of boldness I'd try for the hop profile and would avoid the real strong C hops such as Cascade, Columbus and others such as Nugget. German hops, especially Tradition work well in this brew and blondes in general. I believe I'm hitting it with Mt Hood and/or Calypso for my next go. The Jarrylo hops do work wonderfully here.
Good luck and let me know if you brew it.
Finally here is a link to the recipe and a brew log with complete information:
https://www.brewtoad.com/recipes/jarrylo-blonde-ale-9a1d0c
