13 lbs 12.0 oz Pale Malt (2 Row) US
2.4 oz Munich 10L
2.4 oz Munich 20L
0.5 oz Midnight Wheat
0.60 oz Citra [12.00 %] - First Wort 60.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Hallertauer [4.80 %] - Boil 5.0 min
1.0 pkg Trappist High Gravity (Wyeast Labs #3787)
How does this sound?
Belgian blond?
Midnight Wheat?
You going for a dirty blonde?
A good rule to follow is to always be able to give a reason for every ingredient.
Blonde ale is such a simple beer I have to ask why you want 4 different malts? it can be as simple as pale malt alone. and your almost there.
I’d drop the midnight wheat and munich 20L and bump the 10L up to get your target color and leave it at that.
I’m curious to see what the hallertauer and the C hops do together.
You can brew about anything you want, that’s some of the fun. But, to get help here its good to know what you’re trying to achieve.
I’m assuming Belgian Strong Blond based on amount of grain and your yeast. If you want it similar to some commercial offerings you should drop the dark stuff and not use citrus hops. But if you’re being inventive, well go for it. You might create a master piece
If it were me I’d follow Jonathan’s advice on the grain bill, drop the Hallertau and go with Cascade on the first two additions and finish with the Citra keeping the amounts similar to what you have for each addition. For yeast I’d do with something neutral and clean like Wyeast 1056 unless of course your intent is a Belgian. If that’s the case I would ferment on the cool end of the recommended range to try and keep the funkiness on the lighter side. That said a dirty belgian blonde does sound intriguing.
Good suggestions above, but I would include some plain sugar, maybe 10%, to help dry it out if you want a more authentic Belgian blonde.
My repeated award winning Blonde Ale recipe consists simply of 60 % 2 row, 40 % pilsner with judicious use of Cascades hops and American Ale yeast. Easy, simple and pleasant. The real secret is cold conditioning in secondary.
I’m curious to know what the vision is for this recipe. I wouldn’t say this is a typical recipe for a blonde ale but maybe it produces what the OP desires in the beer.
this is what I mean when I say that you should be able to give a reason for each ingredient you choose.
I’d like to hear back from the OP about her/his thoughts on his/her choices.
I like the idea of it but the .5 oz of midnight wheat is definitely unnecessary.
8 lbs Pale Malt (2 Row) US
5 lbs 8.0 oz Pilsner (2 Row)
4.0 oz Munich 10L
4.0 oz Munich 20L
1.25 oz Cascade [5.50 %] - First Wort 60.0 min
12.0 oz Cane (Beet) Sugar (0.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.0 pkg Belgian Ardennes (Wyeast Labs #3522)
How about this?
The reason for the 2 diff Munich is I keep my Munich blended this way.
The sugar is to dry it out a little.
Should I switch the cascade out with Hallter or maybe sazz?
And thanks for all the responses.
Since you are apparently making a Belgian Blonde, personally I’d keep it traditional and use a noble type hop, ie., Hallertau, Saaz, Styrian etc. The sugar is a good idea for the style.
Okay! in that case I might use a significantly larger amount of munich blend and choose either pilsner or pale. I go back and forth on the grapey sweetness I get from pilsner malt and when I’m not feeling it I go with regular 2 row or pale malt.
Sugar does make a lot of sense.
I’d stick with the Cascade and save the Saaz & Hallertau for nice Pilsner or Dortmunder Export.
Ah, but I keep forgetting you’re going with a Belgian yeast so… follow your muse man. Either way, I think you’re on a much better track now.
Cool! I think I will drop the pilsner. And the halter, cascade together is pleasant Ive made that first beer 4 times just never with Belgian Yeast.
Thanks again.