Blonde Ale Jamil's Blonde Ale

[Ryan]

I think this is going to be my next brew, but I am going to use MO since I have a ton of it on hand. I'll let you know how it turns out.

 

[Bobby_M]

If you use MO, skip the crystal. You won't need any more sweet/malty flavor.

 

[Rhoobarb]

If you use MO, skip the crystal. You won't need any more sweet/malty flavor.

I just caught this thread and think I might brew this on Sunday. I have no domestic 2-row, but a lot of Golden Promise and Belgian Pilsner malt on hand, so I'll be using one of those. Probably the GP. Good point on dropping the crystal when using MO, Bobby! I'll probably do the same if I use GP. I don't have any S-05 on hand, so I'll probably use Notty at ~68oF. Besides, I think I'd like a lager-like beer!

Just thinking out loud here - I wonder what would happen if I used the Pilsner as my base, kept the crystal, upped things a bit and did a 90 min. boil to drive off DMS. Any thoughts from youse guyze?

 

[Ryan]

If you use MO, skip the crystal. You won't need any more sweet/malty flavor.

Good call Bobby. I'll report back with how this one turned out.

 

[Brew-boy]

The Blond in his book calls for williamette hops

If you want to try an really good recipe try Jamills Cream ale from his book its amazing

I did and you are right it's great, so great infact I took a third place win at the Michigan State Fair with it.

 

[riored4v]

Brewed this one up about a week and a half ago. Hit 1.041 and it finished at 1.008. So far its tastes really good and its super light. Going to toss it in the keg today and see how it tastes again in a week.

Oh, i also decided to try out Ahtanum hops at 60min instead of the originally listed hops.

 

[Brewing Clamper]

It seems like this recipe could be used with any hops and it'll give you a good beer. I'll be brewing this up with some hallertau in a week or two.

 

[Evan]

i've brewed it 3 times now, great beer. its one where BMC people will try and probably like. i like using liquid Cali ale yeast, its low in IBU's & %ABV and is great for washing. i try to keep it on one of the 4 taps.

 

[Scroto]

In the podcast he mentions that the crystal malt isn't even completely necessary.

I was wondering what y'all think of subbing out the crystal in place of some toasted 2-row. I'm thinking maybe a nice simple grain bill that looks something like.

7.75 lbs 2-row
.25 lbs toasted 2-row
@85%efficiency

OG - 1.046

1oz Stryian Golding^5.2% @ 60min

20 IBU


I'm thinking about making this my first SMaSH brew; what do y'all think?

 

[sleepystevenson]

Hey Rhoobarb - Did you ever try this with either the Brit base malt or the Pilsner base malt?

Or anyone else have any experience in that respect?

I have to make beer for a wedding and want to make something that everyone would enjoy. I have made the recipe as written in Brewing Classic Styles, but was interested in subtle changes/ improvements.

 

[android]

i tried this one with crystal 20, willamette and a few late cascade additions, it's a great beer.

 

[msa8967]

Has anyone tried making this with Pilsen malt instead of pale ale malt?

 

[lordmorphous]

I made this as my very first all grain batch since it seemed so simple. Brewed it on Thursday, June 28th and hit 1.047 (78% first time efficiency). Last night it was already down to 1.010. Can't wait to get this carbed up in bottles and try it! I've made a couple Mr. Beer kits and 4 extract kits and couldn't wait to make the jump to all-grain. I'm hoping it was worth it.

 

[TimBrewz]

I brewed this beer a few years ago and used American Lager yeast WY 2035 (grabbed the wrong yeast, meant to get American Ale WY1056), and took 1st place in Light Lager at Slurp and Burp in Portland OR. Judges said it was spot on for MGD.
Brewing it again with Kolsch Yeast and Mt. Hood hops at 60 and 15.
Also, I blend .25 lbs C10 and .25 Lbs C20 to get the C15 color that Jamil's recipe calls for- seems to work great.

 

[msa8967]

I brewed this beer a few years ago and used American Lager yeast WY 2035 (grabbed the wrong yeast, meant to get American Ale WY1056), and took 1st place in Light Lager at Slurp and Burp in Portland OR. Judges said it was spot on for MGD.
Brewing it again with Kolsch Yeast and Mt. Hood hops at 60 and 15.
Also, I blend .25 lbs C10 and .25 Lbs C20 to get the C15 color that Jamil's recipe calls for- seems to work great.

So the batch with WY 2035, did you ferment at ale temps or at lager temps?

 

[TimBrewz]

So the batch with WY 2035, did you ferment at ale temps or at lager temps?

Fermented at lager temps, around 55f. Very good beer.

 

[Tim_Kreitz]

I brewed a slight variation on Jamil's Blonde Ale last night:

Grain:
10 lb. American 2-row
0.5 lb. Crystal 10L

Hops:
1.0 oz. EKG @ 60 min. (90-minute boil)

Modifiers:
1 Whirlfloc tablet @ 15 min.
5 Tbl. Fermax yeast nutrient @ 15 min.

Mash:
150º for 60 min.
1 Tbl. pH 5.2 buffer

Sparge:
Batch

Innoculation:
US-04 (double dry pitch)

Fermentation Temp.:
65º

I currently have a start and will probably leave it in primary for 11 to 15 days, then keg directly from primary. Will try to remember to report back before it's all gone.

:rockin:

 

[OohLaLa]

Revitalizing this thread…

Has anyone thought of incorporating malted wheat into this recipe? Jamil discusses adding a “touch” of wheat in the BYO style profile. I’m contemplating adding 5% malted wheat to the mash bill. I’m not too concerned about any haze since I also plan on bastardizing it into a strawberry blonde anyway, and was hoping to add some mouthfeel. Mash bill I’m looking at is:

90% 2-Row
5% Crystal 15
5% White Wheat Malt
60 min Willamette addition to get to 20 IBUs.
WLP001 California Ale Yeast

Anythoughts on wheat malt vs flaked? or the recipe in general?

 

[msa8967]

To increase mouthfeel and head retention I would recommend using flaked wheat instead of white wheat malt. This has given me better results.