Which Style?

Beer Recipes
1

I’ve been toying with 6B Blonde Ales. Early on they sucked. I had one that came out similar to Widmer Citra, but that’s not the direction I wanted. Too hoppy. I’m actually trying to get it to be more toward the lager aspect of hybrid. My last attempt which is bottled and done seems to be getting closer. I tried one last night and frankly it’s pretty similar to Leffe Blond. Strange because it’s 1056?

Cutting to the chase. I just kegged my most recent attempt. The final hydrometer sample is very American Premium Lager like. I am guessing that carbed it will be very close to FS Session, though not quite as strong.Which is what I’m aiming at. I changed yeast this time.

I want to know if it should just be called 1C American Premium Lager.

7lbs Castle Pils
1/2lb Carapils
Mashed 2:1 @145° with 4g CaCl2

90 min boil
1oz Willamette@ 60
1/2 oz Willamette@  15

Wyeast 2112 and Clarity Ferm
55° till done (28 days)

OG 1.040
FG 1.010
4% abv
Per calculator
20 IBU
3 SRM

What style?

2

It is what it tastes like.  Doesn’t matter how you get there.

Funny youmention the 1056 beer tasting like a Belgian.  Earlier this year we made a pale ale with 1056,  fermented it cool and it tasted more like a hoppy Belgian pale.

3

The 1056 version that tasted Belgian was at 62°

4

Old Style.

5

62 isabout whete we were at as well.  Hmmmmmmm.

6

In the summer, I had a 10 gallon batch of blonde ale end up tasting like a belgian. I used US-05 probably in the upper 60s. It was decent but strange considering it tasted nothing like it should. I chalked it up to infection or under pitching since I was using stored harvested yeast slurry…

As far as the beer, it does look more like an American Lager to me but I will let the specialists chime in about that.

7

Most of us here have been fermenting 1056 at 62 or colder for years. It gets cleaner the colder it gets, not “belgiany”. I’ve seen it working all the way down at 45 degrees.

That said, a few months ago I had 1056 act very, very strange. Had some belgian off flavors, extremely low flocculant. I think there was something wrong with the strain from wyeast. But it had nothing to do with temp, I can attest to that.

8

+1.  Definitely gets cleaner the colder you go. I’ve fermented it as cold as 58F with clean,somewhat lager-like results.

9

Denny has a bottle of my 1056 blonde. We’ll have to see what he thinks. To me it was Belgian ish. I never got that from 1056 before.

10

Forget all the pedantic brewing BS - it’s klickitat jim style!

The glory of homebrewing!!

11

I like it

12

Would love to know what you perceive differently in the taste now that you are working on your water profile.

Cheers.

13

Let me get it carbed and I’ll do the. Recipe is the same but 2112 instead of 1056, and of course water adjustment. But I’ll do that