Light Blond Ale For My Father-in-law?

[colincbn]

Hi,

I'm looking for help in brewing a light golden beer using high temp ale yeast.

I am trying to convince my father-in-law to let me use his garage to set up a homebrewery, but what he really likes are the standard Japanese dry lagers, like Asahi Super Dry. He is not closed minded though, and has enjoyed some pilsners I have given him, and even a few American Pale Ales. But if I can make something he can really get excited about I think he would be willing to clear out some space and let me set up shop.

I know that fermenting at lower than 20* C (68* F) is best, but it is just not possible right now with most days being about 36*C (96.8*F) around here. I do have access to a smallish plant incubator that one of my fermenters can fit in and can maintain 20*C rock solid, but that is as low as I can go.

Yes I know it would be better to go lower, and I really wish I could, but that is just the point. If I can get some space I could buy a fridge or freezer box for fermenting in. I guess you can see why I want him to let me use the garage?

Anyway, I have brewed a few batches so far, and have read 'How to Brew' and 'The Complete Joy of Homebrewing' both cover to cover, but so far I am still just using extracts and steeped specialty grains.

If anyone can point me to an extract recipe for a high temp beer that is anything like a kolsch or a very light blond ale I would really appreciate it.

I am also constrained by the ingredients available here in Japan, but I can work out equivalents if I need to.

Thanks,
Colin

 

[Homercidal]

The best light beer I've made is Biermuncher's Centennial Blonde ale. Of course the hops are a big part of the flavor, so substitute at your own risk.

It's a quick and easy AG recipe that is easily converted into extract if you want. The temperature has more to do with the yeast, though, so if you can get a yeast strain that works good at higher temp that would be best. BUT! 86F is not too bad for most ale yeast, to be honest. I like going a bit lower lately, but 68 should be fine.

Do a search for that recipe. I think what you are looking for would be something along these lines:

7# extra light malt
.25 ounce centennial hops 60 minutes
.25 ounces centennial hops 35 minutes
.25 ounce cascade hops 10 minutes
.25 ounce cascade hops 0 minutes

I think you could add .25 pounds carapils to help with head retention, but it's not necessary. I think biermuncher's recipe calls for .25 pounds of vienna or something. it gives the beer more interesting flavor, but it sounds like you really want to keep this one kind of bland, so you might not want it. For lighter beers, simple is best.

Noble hops are always a good choice in a light ale. Saaz, Hallertau, or whatever noble you can get. They would give a classic German flair to the beer.

 

[colincbn]

Wow thanks!

That looks like exactly what I need. If I can make this turn out as good as other people seem to be able to it should turn the old-man into a real brewhead.

Cheers!

 

[colincbn]

Because of the lack of homebrewing culture in Japan it is really hard to get ingredients and equipment. So even though the recipe calls for Nottingham yeast I will have to go with Safale US-05. It seems to be the best substitute available.

Also I will need to use pellet hops as they are the only kind around.

Still, I expect this should work out pretty good.

 

[Homercidal]

US-05 is a great yeast. I'd choose either one for this. It's an easy recipe to brew and you can't go wrong if you keep the temps down. Plus, it finishes quickly!