Is this a good, straightforward blonde?

[grumpybrewster]

I've never brewed a blonde ale before, but I want a minimalist recipe to brew over and over again for the next few months while I hone my technique a bit.

How does this look? I welcome suggestions for improvement.

Target batch size: 5.5 gal, 70% efficiency
Projected original gravity: 1.052, projected final gravity: 1.013
Projected: 5.1% alcohol by volume, bitterness 15.6 IBU, color 3.9 SRM, 172 calories per 12 oz. serving 11 lbs.

Briess 2-row brewers malt, single infusion mash, 1 hour at 154 degrees F, 1.25 thickness 1 oz.

Willamette hop pellets, 4.9%AA, 60 min.

Safale S-05 yeast, primed per instructions, fermented at 62 degrees F

 

[jldc]

I would add 12-16 oz of a light Crystal Malt, say c-20 and reduce the base malt by the same amount. I'd probably add a half ounce of hops at 10 min. I've never brewed with only (or even largely) Williamette, although I have certainly used it. I tend toward the US citrusy "c" hops, but I think it would likely be fine.

I understand you're looking minimalist, but you've gone a little too far IMO.

L

 

[Bob]

Nothing wrong with a grist containing only pale malt. Search "SMaSH" on HBT and have fun sifting through all the threads and information. My standard lawnmower beer is what I call "Anglo-American SMaSH", consisting of US 2-row and Kent Goldings fermented with S-04. I need to get another batch of that going soon so as to have some when the weather warms....

You don't need specialty grains or multiple additions to brew an interesting beer. If the intent is to hone technique, simple is better; every variation in technique will show up in a beer like you propose. So good job!

Recipes like this are pretty interesting historically, too. If you look at recipes from 150 years ago, they're really SMaSH. I brew several quite interesting beers of this type.

In fact, if you do decide the beer is rather "meh", rather than add specialty grains toast a pound or so of your pale malt in your oven. That can add a wonderful complexity to the malt profile. Rather than an addition of hops late, consider exploring First Wort Hops, which technique can add a very profound and pleasant hops character.

I think it's a very good Blonde Ale, and I congratulate you on wanting to refine your craft.

Cheers!

Bob

 

[grumpybrewster]

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[grumpybrewster]

Thanks to both of you. This won't be the sexiest beer ever, but I'm tired of wondering how many imperfections I'd notice if my beer weren't brimming with citrus (or banana, or chocolate, or biscuit... you get the picture).

As for toasting your own malt, can you do that if it's already been ground? I grind mine at the local homebrew shop usually, so that'd be something for me to think about.

 

[Bob]

I wouldn't. I toast mine whole, then grind.

We're talking about 10-20% of the grist, which is doable in a Corona mill. You'll want to give it some time to "rest" before brewing with it anyway; I find a day or so in a brown paper sack improves it immensely. So you can always carry it back to the LHBS to grind.

Cheers,

Bob