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Old 11-27-2011, 07:47 PM   #31
flatrockbrewing's Avatar
Feb 2011
Near Holgate Ohio, ohio
Posts: 107
Liked 4 Times on 3 Posts

Does the wheat add much chill haze?
Lawrence Pritchard III
Flatrock Brewing and Grainery

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Old 11-29-2011, 09:32 PM   #32
Jun 2011
San francisco, Ca
Posts: 34
Liked 1 Times on 1 Posts

Originally Posted by flatrockbrewing View Post
Does the wheat add much chill haze?
Yes, added wheat can result in a harder to clear chill haze. But it adds head stability so there is a trade off.

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Old 01-16-2012, 01:46 AM   #33
Jul 2011
Shrewsbury, Ma
Posts: 106

I've seen a few people ask questions about adding fruit to this beer.

I've been making a Strawberry Blonde for a few years now and I think blonde ales work great for fruit beers, without a doubt the strawberry blonde is the hit of the summer even for my friends who generally HATE fruit beers.

I just came across this particular recipe and figure I might give this recipe a go with this springs batch. IU let you know how it turns out!!!
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

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Old 03-19-2012, 04:53 PM   #34
cowgo's Avatar
Nov 2007
Posts: 582
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I'm going to brew this tonight, but skip the 1/2 pound of wheat and bump up the carapils and Vienna by a .25 pound each.

I'll be using Papazian's Cry Havoc hybrid yeast at ale temps on the cool side with some dry hopped saaz. Mashing at 150-149 for a bit of crispness. Going for a faux Urquell session beer that has a quick turn around.
Primary: Nothing
What's a secondary??
Kegged/bottled: CowPils, Blond Cow, Heifer Weisen, Angus Extra Pale Ale
Commercial Brews in Fridge: Nothing! Finally got the pipeline filled.
Past HB Favorites: Dead Dog Barley Wine (She was a good dog)
Up Next: Redheaded Step Cow

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Old 03-25-2012, 02:05 PM   #35
msa8967's Avatar
May 2009
North Liberty, Iowa
Posts: 2,878
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I am out of Hallertauer hops and there is no LHBS within 90+ miles that stocks a wide selection of hops. I would like to substitute Tettnager for the Hallertauer since they are both noble hops about the same alpha%. However, I have not made this recipe before and thought it would be worth asking other brewer's opinion.
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

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Old 04-01-2012, 09:00 PM   #36
Nov 2011
Mechanicsville, MD
Posts: 18
Liked 3 Times on 3 Posts

I've only done higher gravity beers up til now; I was looking for something lighter and this looked pretty good.

I brewed this a week ago with 2 changes: I added an extra half pound of base malt and the O.G. was consequently a little higher (plus I've been getting killer efficiency with my Crankenstein grain mill). I also used some washed Wyeast 3522 Belgian Ardennes.

The O.G. came in at 1.052 and after one week it has dropped down to 1.012. Is there any danger of it dropping too low and "ruining" the beer? If so, what can be done to prevent that? What may have been the cause of the over attenuation (compared to the original recipe)?
(The fermenter is in a cool dark location at about 65-68 degrees)

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Old 04-01-2012, 09:14 PM   #37
Nov 2011
Mechanicsville, MD
Posts: 18
Liked 3 Times on 3 Posts

Most of my previous brews have been in the 1.080's O.G. range and have gotten stuck around 1.018-1.020 range...

Also, there still seems to be a little activity going on in the fermenter (bubbles every 8 seconds or so).

Thanks in advance for any insight anyone can offer.

I figured out the attenuation (sorry, I should have done this earlier...)for the current numbers, it's right at the high end of what 3522 is supposed to have: 76%. So I guess if it stops now, it'll be fine. Can it keep going, or will it only attenuate to a certain standard, as indicated by Wyeast?

Reason: more info found

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Old 05-24-2012, 05:32 AM   #38
Apr 2011
Santa Barbara, CA
Posts: 4

I made a batch of this. Came out a little below target gravity 1.042 i believe. Also fermented a bit below your final gravity to about 1.008. That withstanding this beer came out exceptionally well. I originally brewed this for some fizzy yellow beer fans but now I'm reconsidering keeping it all for myself.

To me it is just slightly sweet with a slight citrus finish. Really nice summer beer.

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Old 06-13-2012, 08:04 PM   #39
Jan 2011
San Diego, California
Posts: 43

Brewing this up today, but using some fresh lemon balm leaves at 5 & 15, should be good!

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Old 08-03-2012, 04:22 AM   #40
Jan 2010
Posts: 16

What temperatures is the primary and secondary fermenting for this beer?

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