Summer special - Mild Blonde Ale

Hello brewers,

Indian summer season brings with it the intense heat, sweat and thirst. As a beer lover, how will you combat the brutal summer? The answer is simple: A light, refreshing, easy drinking, crispy, chilled 'Blonde Ale'.

It is one of the easiest beers to brew, yet one of the toughest to keep consistent because the quality of malt, freshness of hops, mashing temperature, sparging etc play a very important role to make the beer.

The following recipe is one of the simplest recipes that I have brewed and a good starter for new homebrewers.

"Liberty Blonde Ale"

All Grain
Target volume: 8L                           Boil Volume: 10L
Mash efficiency: 80%
OG: 1.036                                        FG: 1.007
SRM: 3-4                                         IBU:  15
3.8%abv

Fermentable:

American 6 row Pale - 1.6kg

  • Mash at 56C for 20 mins then at 66-68C for 60mins
Hops:

Columbus - 2.5g - 60mins
Liberty     - 4g    - 20mins
Liberty     - 5g    - 5mins

Yeast:

Safale S04
  • Primary fermentation at 16C for 8-10 days (till you get desired gravity drop.)
  • Can shift to secondary, but I bottled it at day 10.
  • Minimum 2 weeks in bottle at room temp for carbonation.

Final Notes:

You can substitute the aroma hops according to your preference. I personally like low IBU beers, hence used less bittering hops. American pale ale malt can be substituted with Pilsner malt. Indian Malt can be used but the efficiency will drop to 60% so increase the grain bill.
Suggested bottle conditioning for 6 weeks before drinking for great tasting, well balanced beer.


2 comments:

  1. I see a step mash in the recipe.
    Can you elaborate on why a step mash is needed here, and how it contributes to the beer ?

    Can it be done without the step mash ?

    ReplyDelete
    Replies
    1. Good question Sapan,
      The first and foremost reason for a Step Mash is to get better efficiency (which means you save more money)
      Low temp mash rests allow to liquefy the mash and also to break down and dissolve heavier starches. This in turn allows the yeast to eat up more sugar and bring down FG.
      Step mash also allows to extract all the necessary enzymes that will convert heavy sugars into simpler sugars which the yeast can use up.


      In the above recipe, I have used a 2 step mash which gives a sweet and maltier beer. The more you allow mash rest at lower temperatures, more dry and crispy beer you'll get after fermentation. For this blonde ale, I wanted a slightly maltier yet crispy beer balanced with the Liberty Hops to create a refreshing summer drink.

      And yes, this ale can be done as a single infusion mash. The final product will be a slightly heavier and full bodied beer.

      I hope that answers your question

      For all new brewers who want to know more about step mash and mash schedules I recommend you a book "How to Brew - John Palmer"

      Cheers

      Delete

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