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# Brew report: Blonde Ale
- URL: https://nickrroberts.com/brew-report-german-pilsner-batch-11/
- Published: 2024-10-10T15:06:10.000Z
- Updated: 2024-11-09T19:01:09.000Z
- Description: Batch #10: Summer Blonde Ale
- Author: Nick Roberts
- Tags: Brews, #nick-2, #Import 2024-11-11 16:59

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](https://www.bjcp.org/style/2015/18/18A/blonde-ale/?ref=nickrroberts.com) 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](https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/?ref=nickrroberts.com).

### 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.