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Blonde ale

Gotta brew this W/E… I don’t know if I can put out a small brew… My heavy handed ways with the grist will be tested… I will try aim for about 4.5 or a bit less… I’ll use my typical 50/50 blend MO and Pils… Now this Victory malt (biscuit) is got me thinking… Perhaps a 4 oz per 5? Has someone tried this in a small brew and can weigh in? Sneezles61

4 or 5 ounces would work fine in a blonde ale. Victory is a nice malt.

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Fermentables…
8 lbs each of MO and Pils
1 lb of Victory Malt
2 lbs of table sugar
Estimated gravity at 1.042
Corrected water to 5.8pH… After mash, I ended up at 5.4… I’m good with that…
I’ll add the sugar at the end of the boil… But my test was at 1.036…
I’m listening to Leon Redbone as I brew… I enjoy his music… Great guitar man! RIP.
FWH… German Mag… 1.5 oz
1 oz Saaz
1 oz Sterling…
Now I learned something today in regards to recipe building… When using sugar… DO NOT group it together with the grist… Why? Its 100% fermentable… It doesnt need to be factored in as efficiency quota… Barley, and other grains are like a sponge… and the sugars are inside of it… How much you get out becomes the efficiency… Where as the table sugar has already been extracted. Its already at it max per pound… DUH… Gravity ended up 1.050… Sneezles61

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His sound is so cool! :sunglasses:

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Ferment has slowed way down… unplug the freez-mentor, let it come up to room temp to finish for a few days… Sneezles61
EDIT… Finally cold crashed and kegged… Has a biscuit/cracker flavor going on… Thats after a quick carbing… I’ll make it take a time out in the keezer… A little more bite… DAMN, didn’t see what was the final gravity…
Can I dump my sample glass in the beaker and look at the hydrometer? Sneezles61

So final gravity ended 1.004… My ABV is 5.8%… Good tasting, albeit green… Sneezles61

is there a difference from a blonde to a golden ale? :hushed: Sneezles61

When I think of golden ales I think Belgian Strong Golden. Big difference between that and a blonde. Duvel is a great example.or La Fin Du Monde.

Love those two.

Probably ABV. I think of a blonde ale as low gravity tasteless beer. Golden ale I think is a stronger ale

Here’s my blonde ale… That is one good looking brew… Very tasty too! Sneezles61

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Looks great! What yeast did you use?

A Belgian blonde is one thing but many of the beer I’ve had that was labeled blonde was something else. Not quite sure it’s actually a style. Kind of a sessionable pale ale.

Pale American Ale
18A. Blonde Ale
Overall Impression: Easy-drinking, approachable, malt- oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
Aroma: Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.
Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.

Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.
Comments: Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.
History: An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.
Characteristic Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold- conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead.
Style Comparison: Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.
Vital Statistics:
IBUs: 15 – 28
SRM: 3–6
Commercial Examples: Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew
Tags: standard-strength, pale-color, any-fermentation, north- america, craft-style, pale-ale-family, balanced

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I used Whites 001…
This one cleared up quite fast… That’s good… A bit more malt… The hops are subdued… I would brew this just the same again! I will keg the last 5 gallons from a 10 gallon batch, this AM…
Happy 4th!! Sneezles61

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That’s allot of words to say a tasteless light pale ale.

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Can’t keg frozen brew… The Johnson controller allowed the freez-mentor to… Well freeze." Now I’ll see if it damages the SS fermenter as it thaws… Dag nabbit!! Sneezles61

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