Brew report: Blonde Ale

Brew date: August 4, 2024

Fermentation time: 3 days

First pour date: August 14, 2024

Summary

Not among the favorites I've brewed, but very "quaffable," as the recipe says. I made this batch specifically for the quick turnaround to have it ready for some visiting guests in mid-August. But, I wasn't in love with the final product. First taste is a little on the tart side, followed by a very bready note on the back. This has by far been the longest it's taken to get through a keg on my tap (about 2 months). Haven't noticed much change as it's conditioned.

Since I don't have a lot of experience appreciating beers in the Blonde Ale category, I couldn't decide whether the level of breadiness in this batch was an off-flavor or within style. I suspect that my very brief fermentation with the two packs of Nottingham dry ale yeast may have created a kind of unfinished quality. The beer reached final gravity in 2 days (!) and then I let it continue for another day before transferring to the keg and carbonating for 10 days. Outside of the bread flavor, however, I think it mostly came in on style, based on the BJCP 18A guidelines for Blondes.

The color is lovely: a bright and slightly hazy golden.

Variables I would change: Longer fermentation, perhaps just a single packet of Nottingham and/or lower fermentation temperature, e.g. 65F and see if this mitigates the bread flavor. I don't think I'm in a rush to brew another in this category however. I just prefer crisp lagers and higher point ales with more hop character.

I followed this recipe.

Recipe specifics

Vitals:

• Original gravity: 1.039
• Final Gravity: 1.006
• ABV: 4.3%
• SRM: 3.9

Mash:

• Mash in: 150F for 60 mins
• Mash out: 167F for 10 mins

Boil: 60 mins

Water: Tap water

• 7.4 gallons total
• 3.76 gallons strike
• 3.64 gallons sparge

Grain Bill:

• 2-row pale malt: 7lb
• Carapils: 0.75lb
• Vienna malt: 0.5lb
• Caramel/Crystal Malt - 10L: 0.5lb

Hop Bill:

• Centennial: 0.25oz @ 55 mins boil
• Centennial: 0.25oz @ 35 mins boil
• Cascade: 0.25oz @ 20 mins boil
• Cascade: 0.25oz @ 5 mins boil

Yeast: Lallemand Dry Nottingham yeast x2 11.5g packets

Fermentation: 3 days @ 67F

Carbonation: Approx. 2.5 volumes. 11.5 psi @ 38F for 10 days.