Microphobik
Well-Known Member
- Joined
- Apr 15, 2013
- Messages
- 320
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Hi,
I am looking to brew an easy drinking ale for friends at a party. Something that would not be too much for the majority of non-craft-beer drinkers that will be there, but also something I can enjoy and feel proud of. I've looked at a lot of blonde ale recipes but notice that they all seem to be a bit more of a subdued British style, relying on a dash of crystal and just a bittering hop, often English. I made one and wasn't so fond of the crystal with such a subdued hop profile.
I was looking for something a little more like a Pilsner, with a fairly subdued hop profile, but as a two row based ale. But the fact that I never saw anything like that in the dozens of recipes I looked for made me wonder if there was a clash there that I might not be aware of. I was also hoping to avoid a Kolsch yeast, purely because liquid yeast is a little tricky for me to get where I am, and the low temps might be a bit tricky.
So I wondered if a recipe like this might work out, or if I might be missing something. I don't have enough time to get this terribly wrong and try again before the party. Any advice would be appreciated.
23 Liters:
4.7 KG 2 Row (85.5%)
400 grams Munich Light (7.3%)
400 grams malted wheat
50 grams (21.5 IBUs) Saaz for 30
15 grams (3.2 IBUs) Sazz for 15
Danstar BRY-97 Cal Ale yeast
Any thoughts?
I am looking to brew an easy drinking ale for friends at a party. Something that would not be too much for the majority of non-craft-beer drinkers that will be there, but also something I can enjoy and feel proud of. I've looked at a lot of blonde ale recipes but notice that they all seem to be a bit more of a subdued British style, relying on a dash of crystal and just a bittering hop, often English. I made one and wasn't so fond of the crystal with such a subdued hop profile.
I was looking for something a little more like a Pilsner, with a fairly subdued hop profile, but as a two row based ale. But the fact that I never saw anything like that in the dozens of recipes I looked for made me wonder if there was a clash there that I might not be aware of. I was also hoping to avoid a Kolsch yeast, purely because liquid yeast is a little tricky for me to get where I am, and the low temps might be a bit tricky.
So I wondered if a recipe like this might work out, or if I might be missing something. I don't have enough time to get this terribly wrong and try again before the party. Any advice would be appreciated.
23 Liters:
4.7 KG 2 Row (85.5%)
400 grams Munich Light (7.3%)
400 grams malted wheat
50 grams (21.5 IBUs) Saaz for 30
15 grams (3.2 IBUs) Sazz for 15
Danstar BRY-97 Cal Ale yeast
Any thoughts?