I’m getting ready to do a split batch of a Belgian-style Blonde Ale for the new BBR-BYO experiment, and while I love the style, I’m not sure I want to have 10 gal of the base beer on tap. So what would you do with the second batch? I have a source of local wildflower honey, but I’m not opposed to a fruit beer - notwithstanding that nothing’s in season. I’m also debating spicing it in one way or more.
What would you do?
FWIW, the base beer will probably be 78% pale malt, 17% Munich 1, 5% CaraVienna. Magnum at 60 min for ~20 IBU, and Wyeast 3787. Any additions will have to be made post-fermentation, to either the fermenter or the keg.
How would you treat the second half of a split batch?
I think I would go with spices as you mentioned no fruit in season. a cherry blonde or blueberry would be really good. It’s a shame it’s not winter. I bet you could find some really cool local wildcrafted fruit to use. Perhaps you know someone who wildcrafts and freezes quantities of barberries or choke cherries. must be some good fruit growing in… CO right?
I’m against spices. But that is in most beers. Anyway, pepper seems appropriate for some reason. Honey seems like a natural choice but then again I think it’s overdone. Fruit is intriguing with 3787. And a blonde ale would showcase fruit well. Like the sound of cherry or maybe even raspberries. Blackberry? Of course then it wouldn’t be a blonde ale anymore. Something light maybe peach or apricot.
You could do a braggot. Either add the honey during fermentation or blend in some mead. Just throwing some stuff out there. Brainstorming. You have a lot of options but I think it should stay at it’s heart a blonde ale.
I do like the idea of using some candi syrup. Do you guys think half a pound in a 5 gal batch would be noticeable? I don’t want to bump up the gravity too much.
I also just remembered that I have some Citra, and I’m thinking that would make a terrific dry hop for something like this.
A half pound of the dark syrup would up the SRM by almost 4, so it would be noticeable in color at least. I would be surprised if flavor didn’t also come through.
I really like that idea, but whatever I do has to be done post-fermentation. The more I think about it, the more I’m liking the idea of dry-hopping with Citra.
I did a cardamom tripel not too long ago. Wasn’t a big fan, frankly.
go very easy on the cardamom if you use it. otherwise you’ll be sampling it this time next year to see if its drinkable yet(about 3 months here). alot of times i will add 1-3 pounds of honey or 2 kinds of honey at flameout to belgian blonds. of course it serves as your simple sugar and dries the beer out but the honey leaves a great “sweet” flavor. i’ve countered that sweetness with a small amount of oak for a short time. the oak tannins can match well to that sweetness. of course if your adding alot of honey you’ll want to add it after the yeast has consumed some of the less simple sugars although i’ve never had a beer stall from adding up to 50% at flameout. another thing i’ll do is to pitch whatever belgian yeast that i’m gonna use for 5 gallons and use a 1 or 2 strain 100% brett pitch on the other 5 gallons.
I’d ferment the split batch with a different yeast. Lots of Belgian yeasts out there, and while 3787 is a great yeast, it would be interesting to compare it to one of the newer releases, like Flemish Golden 3739 or Belgian Stout 1581.
Anyway, pepper seems appropriate for some reason. Honey seems like a natural choice but then again I think it’s overdone. Fruit is intriguing with 3787. And a blonde ale would showcase fruit well. Like the sound of cherry or maybe even raspberries. Blackberry? Of course then it wouldn’t be a blonde ale anymore. Something light maybe peach or apricot.
