Hey guys, I’m new here. I’ve only brewed a few times. This will be my first blonde ale. I’m hoping this style of beer is as easy as everyone makes it seem.
I’m pretty firm on using Wyeast #3522. I just want to make sure the other ingredients supplement it well.
5 gallon batch in fermentation bucket.
Revised 5# Light Malt Extract[/b] - 2/3 @ boil, 1/3 @ 20 min 0.5# Crystal 20 L - Steep at 30 min 1 oz Cascade Hops (pellets) - @ 45 min 1# Cane Sugar - @ 20 min 1/2 whirlfloc tablet - @ 10 min 1 oz Hallertau Hops (pellets) - @ 7 min I calculated the IBU to be in the neighborhood of 22.5 I’m going to ferment for 3 weeks at around 70 degrees. Bottle for 3-4 weeks. *Any thoughts? * Thanks in advance!
You do realize that is a Belgian yeast strain right? Are you going for something closer to a Belgian Blond? If so, you are likely going to want to use more LME to boost the OG, ditch the crystal malt, and use some type of simple sugar to help dry it out.
If you are going for an American blonde I would decrease the amount of crystal malt a bit and consider using a bit of sugar to make the wort more fermentable. You are going to need to change the yeast as well.
First off, welcome! I think your recipe looks tastey. Is your fermentation temp what the air around the bucket will be? If so you might think about lowing that a little because the fermentation creates a little heat of its own. So for instance a closet can be at 70F but the beer might reafh 80F during active fermentation. Thats not the end of the world, but it will probably increase the esters (flavors from fermentation) and it might boost some of the more solventy alcohols. Just a thought.
I sometimes think the best approach is to just jump in like you are doing. Listen to the tips and reasoning behind them. Then go for it and keep those things in mind. Adjust and learn as you go.
Sometimes its good to know your audience when giving advice. What kinds of commercial beers do you like? What kind of variety have you tried. A lot of us have tried all types and we tend to brew to style. When I first started brewing I did not even know what belgian beer was, so when I posted recipes I didn’t even know what the suggestions really meant. I picked a yeast once based on stats from Wyeast. And I hated it. But I had never had a belgian before. Now ive grown to appreciate them and understand whats going on.
Thanks! 8) I can appreciate most kinds of beer, but (ironically for the season) I’ve been into light summery beers at the moment. I love the Allagash blonde ale. I’m looking to brew something light on the IBU this time around. I’m a noob, so I figure a blonde recipe with minimal ingredients. The ambient room temp will be around 63 - 73 degrees and dark.
At this point I’ll probably ditch the Crystal and up the Light Malt Extract and add 1# of cane sugar towards the end so it doesn’t scorch.
Do you realize that with 3522 this won’t be at all like the beers you mention? I love 3522 and it would make a great Belgian blond, but is that where you want to go?
3522 is a Belgian strain and would certainly make something more akin to a Belgian Blond - very different from a basic brewpub blonde. And it might ferment at higher temps, BUT that doesn’t mean the beer would taste good fermented that hot. If you don’t have temp control, you’d be better off to put the fermenter in a rubbermaid-type tub with cold water, and swap out a couple frozen water bottles twice a day. WY1056 works well in this method, and would make what you probably identify as a blonde ale.
Thanks for the advice. I won’t be able to use a swamp cooler given my current circumstances. Do you think my recipe fermenting in the 70’s is a total bust?
If you’re wanting a true blonde color I’d drop the crystal 20 and replace it with more DME. The sugar is a good thing in an extract recipe, especially one where you want a crisp finish like in a blonde. Otherwise it looks ok. If you don’t use a tub with water ( the tubs are cheap FWIW), a downstairs, central closet would be your best bet. WY1056 will stay fairly clean and would be a good bet. Give it a shot.
No one has mentioned that the Belgium yeast will make a beer with some to lots of spicy flavor. The amount of spice (think cloves) will increase with the fermentation temperature.
That doesn’t mean the beer will be bad. Belgium beers are great, but, the spicy flavor can be a shock to the system if you aren’t expecting it.
Most Belgian strains are best started @ 64-65F-ish and allowed to slowly rise IMO, to give the right balance of esters and keep them from overpowering. Saison strains can be fermented a bit warmer.
If your primary goal is to ferment under warm temperature then a saison strain would be the most forgiving solution. Saison strains easily ferment into the 90s and are least prone to throw unpleasant fermentation compounds in the 70s where you plan to ferment. Other Belgian strains can be more temperamental especially if underpitched and jammed into the 70s without a cooler startup. But none of these strains make sense if they are not within a style of beer you enjoy.
3522 is a peppery yeast that gives the A’Chouffe beers their unique flavor among Belgian beers. I’m not sure if there is a commercially available version of Allagash’s house yeast but I feel confident 3522 is probably not close. I’d think about 3787 (Westmalle) or 1214 (Chimay) or 1762 (Rochefort) over 3522 especially if you are unfamiliar with A’Chouffe beers.
Actually, for fermenting at warm temps, US05 is a good choice. it’s also cheap and easy and would make the kind of blond ale the OP is likely looking for.
