I designed this beer for the warm weather. It definitely delivers. When fermented cool, WLP029 creates a super clean and crisp beer without the subtle fruitiness you might expect from a typical Kölsch. For those interested, this recipe has received a few reviews over at BeerSmithRecipes.com. I believe this yeast would produce a great beer in temperatures as high as 65°F; if you don’t have that precise of control, I’d recommend using something like WLP090, Nottingham, or the Chico strain.
Packaging Volume: 5 gallons
Estimated OG: 1.046
Estimated SRM: 4
Estimated IBU: 20
Estimated ABV: 4.7%
Boil Time: 60 Minutes
GRIST
7 lbs 12.0 oz US 2-Row (84.4%)
11.0 oz Wheat Malt (7.5%)
8.0 oz Crystal 10 (5.4%)
4.0 oz CaraPils (2.7%)
HOPS
~13 IBU Magnum/Warrior/Galena – Boil 55 min
7.00 g Cascade – Boil 25 min
7.00 g Cascade – Boil 10 min
7.00 g CTZ – Boil 10 min
7.00 g Cascade – Boil 5 min
YEAST
1.0 pkg WLP029 – German Ale/Kölsch
PROCESS
– Mash at 150°F for 60 minutes (3.75 gallons)
– Sparge with 170°F water (5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!
138 thoughts on “Best Blonde Ale”
My LHBS only carries Wyeast so I used 2565/Kölsch. This was my first time using this yeast and now I can’t wait to use it again (Munich Helles perhaps?). I’ve only just cracked my first one and I couldn’t be happier with the results. This is the ideal beer to serve to my BMC-loving friends. My only concern is that they might love it a little too much…
Awesome! I’ve yet to use that yeast, I’m pretty certain it is different than WLP029, but I’ve heard good things. Cheers!
Noticed your Black Box fermentation schedule is different than what you have listed in the recipe here. Mostly the ramping temperature and duration. 68 not 65 and also a few days not a day ramp up in your Hybrid program. Any feedback on differences of these two schedules? I’m in the middle of brewing this recipe and would love your thoughts.
Thanks!
I really ought to right an article about my fermentation schedules. There’s no difference between 65 and 68, or even 72, I’ve ramped up to all of them and noticed no detriment. I should probably make everything match… but that would take awhile 😉
Thanks for the response and thanks for the site! Keep it up!
What’s the longest you’ve fined with gelatin in primary before kegging? I added gelatin to my batch last night but won’t be bottling until Sunday. Do you think there will still be enough yeast in suspension to carbonate the bottles?
I’ve gone 5 days, but I keg. Regardless, I think you’ll be a-ok!
Why do you like the Kölsch yeast here instead of 090. Is it for the flavor?
I like how clean and crisp 029 is, though to be honest, I’ve never made this beer with 090, I bet it’d work great!
Magnum/Warrior/Galena – I assume you are using one of these and not a blend of all three, correct?
That’s right, I’ve used all 3 at different times for that beer (match IBU), no no ice able difference.
Have you ever tried this recipe with a belgian/saison yeast? Sounds like a good base for a belgian blonde!
I haven’t, but I bet it would work great!
I just made a batch of this with Danstar Belle Saison. My second time using this yeast and I fermented around 70°F for the first few days, then bumped it up to 77° over the next few days. It fermented down to about 1.001. I had made this once before with 029 and really liked it but I also thought it would make a good Belgian Blonde. I’m happy with the results, i think another several weeks in the keg will make it even better.
I brewed 10 Gallons of this on August first. I just took my first sample after turning the pressure down from 30 PSI to about 10. Had to pour a glass. WOW awesome beer has quite a banana flavor. Not sure if that is from the WLP 029 at the low temps or what. But it is really awesome beer. Thanks for sharing the recipe Marshall.
Quick question for you… I’m trying to familiarize myself with the BJCP categories – why do you call this a blonde versus a Kolsch? Is there an actual characteristic that is defining it or could this be categorized either way?
The hops and the hop schedule. For Kölsch, I’d use a single charge of a noble hop at the beginning of the boil or FWH.
Hi! I brewed 3,4 gallons of this beer about eight days ago. I took an FG sample and it’s 1.022. Do you think I have done something wrong? 🙂
1.022 after 8 days is incredibly uncommon. Without knowing more about your process it’d be difficult to diagnose this problem. My initial thought is that either your hydrometer is out of calibration or you’re using a refractometer without a correction calculator.
I calibrated the hydrometer, but the FG is still 1,020… but It’s still fermenting though, It’s still bubbling 🙂
According to this recipe on Beersmith I was supposed to mash at 155 fahrenheit, do you think that can have anything to do with it?
Potentially, yeah.
Marshall, I am currently brewing this blonde. I used WYeast American Ale II, pitched at 72*, fermented at 65* for 8 days now. I will wait a few more days until I rack it. What temp should I cold crash to? I carbonate with cane sugar into bottles. What temp should I bottle condition at for carbonation? Thanks
I’d crash to 30-32F for 2-3 days, then after bottling let it sit at 65-70F until carbonated.
Hi Marshall,
First let me say thank you for all you do for the hobby we both obviously love! Simple question or perhaps confirmation. I plan to brew this using your ‘no sparge’ method for the 1st time. Have you done so? Cheers!
Hey Scott,
Yeah, I’ve brewed this and many other similar beers using the no sparge method, it works beautifully. I’d suggest dropping your typical efficiency (if you batch or fly sparge) down by maybe 3-5%, but other than that, you should be golden. Cheers!
Hello,
Brewed it today. Had a stuck sparge, I think my LHBS is milling my grains to fine.
Anyway I am using WLP029 yeast with about a 16 Gr starter. Hit my OG 1045.
Fermenting at around 65 uncontrolled.
I keep you posted.
DD
Brewed this recipe exact on 4/30. I am using a “Fast fermenter” conical. I’ve had this in the primary for 14 days at 65F. Yesterday I removed the yeast from the collection ball. I was planning on kegging it in 5 days. Do you think that’s to soon?
If the beer is done fermenting and tastes good, I’d think it’s definitely not too soon.
I used safeale 05 yeast at 20 C but the bubles come to slow….It aint fermenting nice. After only one day bubles are gone?
Going to brew this beer in a couple weeks. Looking for some insight on my brewing water. I was planning on using Bru’n Water’s yellow balanced profile as my starting point, 75ppm sulfate/60ppm chloride, is this okay? Also, what kind of mash Ph would you recommend targeting for this? Would this recipe call for a Ph on the lower end, like say 5.2?
Also, would Briess 2-row be an okay replacement for the NW pale? I don’t think my LHBS carries it.
Thanks for the tasty recipe!
Any pale base malt ought to be just fine. I personally prefer the Yellow Hoppy profile for nearly all of my pale beers, as I tend to enjoy the crisp character I get from higher sulfate and slightly lower pH, but I’m sure Balanced would be great as well. Cheers!
Hi there – what would you recommend as the Strike temp for this brew? We’re hitting it up toooomorrow! 🙂 Going to “dry hop” with some special bergamot essence soaked into wood chips right at the end of primary. Mega excited!
Strike temp? That would depend on your batch size, mash method, and grain temperature. For me, I usually strike right around 160F or so. It’s a great beer, enjoy!!
Thanks so much for the super quick response Marshall 🙂 Brewing down in a little mountain biking mecca town in South Africa (Howick). Will let you know how it turns out 🙂 PS Batch Size is 5.5 Gal, BIAB, ambient grain temp will be about 18 degrees celcius (64 F) – we think we’ll jack up the strike temp to 165 F (73 C)…just to be safe. Been awesome perusing your site over the last few weeks.
Sounds great, Kathryn, that ought to work beautifully!
Would this qualify as a Kölsch? Do you lager it?
I suppose.
I keg, carb, and drink. I’m beginning to view lagering as a remnant of our less technological past that now only serves to add “aged” character to beer I personally prefer fresh 🙂
Hi,
i’m an Italy homebrewer..i don’t have possibility to have the pale malt 2 row….I read a table equivalences malts and I noticed that the pale ale 2row corresponds to pilsner… it’s correct??????
Pils will work perfectly!
German or belgian pils??????
thanks a lot!!!
Another one…I don’t have that precise control ok temperature but i’ve read that WLP 029 Kolsh have a range of 18-20°C…if I work on 20°C it’s too high for having a clear beer without the subtle fruitiness or it’s better a WLP090? And then…what temperature of fermentation? 21/22°?
Thanks!
Whatever’s cheaper! Haha.
what????
Whatever malt is cheaper.
029 at 20C will likely produce a fine beer, I wouldn’t sweat it.
Do you have a water profile that you used for this recipe? I waited almost two months to get my hands on the WLP029. I want to nail this one perfectly! Thanks!
Yes! I personally prefer the “Yellow Balanced” profile in Bru’n Water for this beer. Let me know how it turns out for you!
I brewed this beer on Saturday. I didn’t treat the water because I was out of CaCl2. I have soft water that usually works well untreated for pales. I hope it won’t be a big issue.
Just a question about the yeast. Is it a slow starter? I never used WLP029 before so don’t really know what to expect. I made a 1 liter starter using the whole pack and pitched it undecanted (BTW thanks for the xbmt with started, I am a lot more relaxed now when pitching low volume starters, I only decant the ones bigger then 2 liters). Wort and yeast were at 13 Celsius (56 Fahrenheit) when pitching. I let the temp rise freely till 14 Celsius (58 F). 30 hours later just a shy krausen (about 1 cm thick) and barely any bubble in the blow-off tube. Other yeast (like S04 for instance) would have gone through half of the OG by now :). Is it because of the low temperature? The producer gives a minimum temperature of 65 F (18 C). I used your fermentation schedule because I have great trust in your methods and experience.
Thanks!
My first few times brewing this beer, I used un-adjusted soft water and it came out great, I don’t think it’ll be a big issue. WLP029 has never been a slow starter for me, but if you’re fermenting so cool, that can lead to sluggish starts. Cheers!
Is it the fermentation temperature too low? I just used the schedule in the recipe description. Thanks!
Too low? Nah. Though I’ve fermented this beer a closer to 18C with good results and it finishes a bit quicker 🙂
The recipe said ferment at 58 Fahrenheit that’s why I went with that temperature. I will raise it slowly towards 18 Celsius. I am not really in a hurry, I just don’t want any stressed yeast 🙂
I’ll let you know how it came out! Many thanks!
Hey Marshall, sorry that I keep bugging you but I need to figure this out.
Is the fermentation temperature given in the recipe description (58F/14.5C) correct?Have you fermented this low with WLP029?
My beer started fermenting only now (72 hours after pitching), only after I bumped the temperature to 18C/64 F. I’ve never had such a sluggish fermentation before. I don’t know if it was the temperature or the yeast. I ordered the yeast online and it was sent by mail which took about 3 weeks to arrive. I don’t know how it was stored and transported but the temperatures were really low in Europe at that time, it might have been exposed to freezing temperature. I made a starter and it sat on the stirplate for 24 hours so I didn’t worry too much.
I still don’t know if it was the yeast quality or the fermentation temperature. Please help me sort this out!
Thanks!
Yes, I have fermented a ton with WLP029 at 58F. Pitching a healthy starter, I usually saw activity within about 12-18 hours. If fermentation is observable now, I wouldn’t fret too much 🙂
Man, Marshall this beer is awesome. I brewed so many complicated recipes (heavy grain bills, tons of hop addition, oak chips etc) that I forgot that sometimes simpler things are better.
I only brewed this recipe because of the many positive reviews on Beersmith, but I wasn’t expecting something this good. I don’t know if it’s the yeast, the hops, the grainbill but together the make a great beer.
The yeast performed well in the end. Fermented at 19 Celsius. Super clean and crisp. Harvested all slurry for future brews 😉
HI….how much sugar for priming??
thanks
D.
It depends on a few things, I’d recommend using the BrewUnited promising sugar calculator!
Just built a new house, so I’m putting together a keezer for the garage. I can’t wait to have this as my first keg to drink on the deck! Thanks for sharing!
Fantastic first beer to have on tap. Congrats on the house, amigo!
6 weeks after brewday this beer reached it’s peak. It’s crystal clear, refreshing, delicious. A lot of my friends say it’s one of the best beers they’ve tasted. I never brewed the same recipe twice, but I will brew this one again for my daughter’s birthday.
Cheers! Thanks for sharing this one Marshall!
http://imgur.com/LIRr376
I brewed a batch of this yesterday, scaled up to 10 gallons. Overshot my OG and ended up at 1.053 so it’s going to be a stronger Blonde than I intended, oh well!
Nice!
It’s been in bottle for 3 weeks as of yesterday. Have tried one for three consecutive days and the first was decidedly not good but there was improvement in the second and third bottle. There’s a hint of booziness to it, I’m hoping that fades with time. Being 5.5% it may just need some more time to condition in bottles than my previous blondes which have come in under 5%.
Predictably, after 4+ weeks in bottle, it’s much better. I do think 5.5% is a little high for the style, I’d adjust my recipe if I brewed it again.
Yo Marshall, what flavor profile am I looking for with this? I went with a chico strain yeast (for science!), us-05, and ended up doing my own hop schedule with citra to try to make it citrusy, but the end result beer has a very bready quality with some citrus notes. would you say this is typical of this grain bill or do i have some off flavors in there? finished fermenting in about a week and gave it to 10 days to finish up, so it didn’t sit on the yeast cake for too long. thoughts?
Bready is definitely appropriate, and given the lower overall hop amount, it’s not expected to be a hop bomb. I’ve been struggling with US-05 recently, getting an odd subtle spiciness from it that I’m not a big fan of.
Ok, cool. The beer is a crispness that I’m good with, but is also a little bready. I used a very small amount of the hops to keep the IBUs somewhere around maybe 23-25. Also included some dry grapefruit peel in the boil since I had some laying around. Dunno if that even added anything, but for my first all-grain (BIAB), I think I can call it a success. Thanks for the reply.
Sounds like I found my next summer brew – I plan to make my 029 starter. Do you make a starter at warmer temps and then cold crash it to 56 degrees?
I don’t cold crash starters.
How much Magnum/Warrior/Galena? Do you use? Out of the 3, do you have a favorite?
I almost always stick to Magnum because it’s cheap, high AA%, and smooth.
Thanks I picked up some as well – How much of it do you use for the bittering?
However much is needed to get to my target IBU based on AA%
Curiosity – Why is your grain bill Imperial and hop schedule metric? Why is you bittering addition in IBU rather then weight? Thanks!
I use metric for hops because it’s more precise, a level of precision I don’t demand for grains. I measure bittering additions by IBU because AA% matters more when hops are added earlier in the boil due to isomerization.
Just had my first pint today and it is freaking Dlish! Have you won any awards for this brew? I just split my 5 gallon keg to take half to a party and half to hold onto for myself until I can brew another batch 🙂 – Awesome recipe. Great brew. Thank you!
I’m not even sure if I’ve entered any comps with this beer.
Is there a way to edit our comments? Any how.. can you share your tasting notes on this beer? I am picking up some banana at the end. Not exactly sure where it’s coming from. It’s not bad. It’s just not what I expect by looking at the grain bill. Do you pick it up as well? Is that a bi product of 029? Thanks again!
So… I haven’t used 029 in awhile, reason being even new packs started throwing off noticeable esters, which isn’t something I want in clean beers. I’m not sure if it’s a QA issue or what.
No, that beer should have no banana.
I suspect some of that may have been my fault during the fermentation process. I had a temperature spike for a few hours, (58 to 64 then back to 60). I suspect that might be the issue.
I took 2.5 gallons over to a friend’s house for the fight last night. That banana seemed to have mellowed out a lot. None of my friends could pick it out but I could at the very end. I think I’ll let the rest of the batch age a bit to see if the flavor goes away all together. I got compliments all night on the brew. Even folks who dont drink beer really enjoyed it. Thanks again!
Hi!! I’m planning to brew this blonde ale recipe in the next days and I’ve read that you use filtered water with some salt additions… well, I’m going to use osmosis treated water and I’d like to know (if possible) the salts that you are currently adding to your brew…
thank you so much and keep on brewin’ this way and sharing all these awesome exbeeriments and info…!!
Thanks again and kind regards from Balearic Isalnds!!
Hey! For this beer, I use the “Yellow Balanced” setting in Bru’n Water Spreadsheet.
Hello, how many ounces of the Warrior are you doing?
You can use Beersmith to figure out how much you need to get to the target IBU. I am brewing a 6 gallon batch tomorrow and I am using 7 grams
Brewing batch #3 of this brew. I only had 4oz of C10 on hand so I am making up the difference with C20. Call it C15. I wish I kept some of the last batch to compare but it was so damn crushable I couldnt. Anyhow I’m sure the difference will be so slight.. maybe perceivable. I’ll report back on it later… I am carb bursting your Badonkadonk Pale and will be enjoying a pint while I brew the blonde tomorrow morning. CHEERS!
Hi – I tried this back in the summer and everything seemed to go to plan – I hit the numbers, made a starter and followed the fermentation schedule to the letter. The only issue I had was the time delay to pitching due to trying to get the wort temperature down and consequently the starter being at ambient temperature for too long (I could not fire the flask in the fridge!).
The beer looks good and the taste does not seem to be miles off what it needs to be but I am getting a definite soapy taste – any ideas whether a bad 029 batch could have caused that or other thoughts? Thanks
Just kegged this about 3 days ago. How long before this beer hits its peak? So far I am picking up a very faint fruitiness. Not terrible but I think this beer needs a little more time. I’ll report back in a few days.
Fruity isn’t necessarily bad, I get some hop fruitiness in this beer. But I find it usually hits its stride after about 4-5 days in the keg of fined with gelatin.
Hi Marshall. I brewed this about 2 weeks ago using k97 yeast. As with the kolsch yeast you used it it typically powdery for several weeks even with lagering. I’ve never used gelatin before but I’ve ready even that doesn’t clear great with gelatin. Does this beer taste good fresh/slightly powdery or require a solid lagering stretch? Would you advise trying gelatin ? Thanks can’t wait to try my blonde mama (named after my wife who gave birth to our first child the day after I brewed this beer!)
I would definitely advise fining with gelatin if the goal is clear beer quickly. I always like the character of finished, i.e. clear, beer more than if it’s inappropriately hazy (NEIPA is a different story, of course).
I have brewed this as described and it has been in the bottle for almost one month now. I am not sure if something went wrong or if I’m misrepresenting the taste. I am getting an overly dominating wheat flavor from this beer. Is this right? Can you please let me know how it should be tasting?
Can you describe the “overly dominating wheat flavor” you mention? If it’s banana/clove like from a Hefeweizen, that’s usually yeast related, could indicate contamination.
Forgive my ignorance… I would say less banana/clove and more wheaty/yeasty. I’m now thinking infection… How would you best describe the taste and aroma of this beer, as you know it?
Very clean, crisp, white bread crust malt character balanced by a noticeable yet not pungent fruity hop character.
Doing a rebrew of this very soon. Turned out great the first round as is. Has anyone tried brewing this subbing out cascade for a newer German hop variety such as hallertau blanc or huell melon? How do think that would work out? Also debating reducing the boil to 30 mins this time.
Why do you start fermenting at 58 rather than just ferment at 65 until complete?
This recipe was developed awhile back, these days I just ferment this beer at 66F for a few days then bump it to 72F to finish it out.
Thanks for the info, do I need a starter to brew this.
Not if you’re pitching a lot of fresh yeast, you don’t.
Generally speaking, is bumping up temps like this good practice after the bulk of fermentation appears to be completed?
I think it can help speed things up a bit.
I just put this on and had to substitute the Crystal 10 with something available here in Australia,. Emded up using Simpsons Light Crystal. Do you think this would work?
I’m sure it’ll work well.
Hi marshall. Im getting banana esters from this yeast. Have you ever experienced this?
I have! Twice, in fact, both times using WLP029. I’ve been using Imperial Yeast Dieter lately and haven’t gotten any such esters.
Unfortunately we cant get imperial yeast here in nz. Only WL and Wyeast. Have you tried the wyeast version? Or plan on visiting Nelson again and stowing some imperial? 😉
I’ve used the WL version many times, WLP029, which I don’t believe Wyeast sells. I’m sure any clean fermenting strain will work great with this beer.
Would you recommend Imperial Yeast Dieter instead of WLP029?
For sure. Both are said to be sourced from PJ Fruh, and you get more than double the cells in a pouch of Dieter.
Blonde ales have taken over tap #4 at my house in the past 18 months. They have become a crowd favorite among friends, family, and most importantly, my wife. I’ve probably brewed 6 batches of my Blonde Ale with slight variations intended to improve the product each time. I noticed your comment in the opening about wlp029 probably producing a good beer fermented as high as 65 degrees.
Since I have fermented this beer at different temperatures, mostly out of nessesity prior to designing a temperature control coil, I figured I could weigh in here. After reviewing my brewing notes, I see that I have fermented my blonde with the same grain bill and OG of 1.050 using wlp029 fermented at temperatures of 62, 64, 65, and (not by choice) even at 70 late this spring because of the affects of an unexpected heatwave. The only significant change has been my choice on any given day for the 5 minute hop addition. I’ve used Cascade, Citra, Simcoe, and Galaxy with solid results.
The point of my lengthy post is that the blonde that unintentionally reached a fermentation temperature of 70 degrees, within 24 hours after pitching at 60, was a beer I planned to take for public sampling to a local homebrew competition. I was apprehensive about how this galaxy hopped blonde ale was going to turn out as the temps crept higher and higher. After finishing at 1.008, it was transferred to the keg, finned with gelatin, and carbonated to 2.6 volumes. When it was cabinated, we poured a few glasses and to our surprise, it tasted pretty darn good with little to no noticeable differences from previous batches. Unfortunately, we didn’t have any of the previous batch for a side by side comparison. I decided to take this beer to the competition for public sampling after all and I ended up being voted the best home brewer at the competition in the public voting compared to 18 other brewers. We had a line of people at our tent all day and everybody loved our beers, especially the galaxy hopped blonde. I didn’t submit this beer for official judging and maybe I should have entered this blonde. The two that were submitted for judging were a Hazy DIPA and a Chocolate Coconut Porter. Both were well liked by the judges, but neither placed in the top 3 out of roughly 50 beers submitted.
I wouldn’t mind making a double batch of this beer and fermenting at two different temperatures, maybe 62 and 70, to see if there is a significant difference in the final product. I would be willing to type up a review of the results, if interested.
Also, I currently have an Oktoberfest brewing at a well controlled 62 degrees using wlp029 and I’m excited to try this new brew. Similarly, I chose the German Ale yeast over more traditional options for my Oktoberfest simply due to time constraints.
I was caught with a sudden ambient temperature rise just after pitching at 62, so I emptied the garage fridge and put 10 g in at the warmest setting. The beer fermented no problem at 12 c for 3 days and returned it to my brewing area. Temps went to 68 to 74 over next week. Went from 1.052 to 1.006 and tasted great. Racked again to get off of trub, cold crashed, gelatine. I keg and bottle, both turned out extremely well. Just over 5.5abv though. Thanks for your comments
Derek,
Did you use a similar Hop schedule to Marshall’s with your Galaxy hopped version? I’ve got a ton of Mandarina Bavaria and Centennial laying around. Would those hops work in this?
Scott,
My hop schedule is similar, but a little simpler. I do a 60min addition of whatever I have laying around for bittering. Looking for about 15 IBUs from the 60min addition. I then do two late additions of equal amounts of Galaxy, Simcoe, or my given choice of hop at 10 and 5 minutes to get me to about 22 IBUs total. I try to keep the total of my late additions under 1oz total and will adjust my bIttering addition accordingly to hit my target IBU. This has turned out great with a little hop character, but not too much to displease any hop haters (we all know a few) and to stay within the style. Bittering with Centennial and finishing with Mandarina Bavaria might turn out quite nicely. Even moving some of the Centennial to 30 minutes and having a little leftover flavor might work really well with the Mandarina Bavaria being added at the end. For what it’s worth, I use 9lbs of 2-row and 12oz crystal10 in my grain bill.
I’m going to be making my blonde with fresh Nugget and Centennial from my garden as soon as they are ready to be picked.
Good luck with yours and I hope this provides a great result for you.
Just brewed yesterday and now it’s starting to bubble away at 58 degrees in my chiller. Cant wait to try this!
It’s really malty and has a great aroma and flavor at the front, but a bit too dry at the finish for me. I might knock back on the hops next time.
“Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days”
Can you explain this in a little more detail? Also, once it’s at 65 degrees should I keep it there for the rest of the fermentation period?
This is an old recipe. You can ferment it at 66F with that yeast and it’ll come out fantastic!
Hello,
What about adding some oats in the grain bill ?
If you had to switch Cascade for another hop, which one would it be ?
Thank you !
Sure!
We just did a cobrew on this recipe but instead changed the Hop schedule to 1 60 minute addition of Willamette. mine was done Brew in a bag and my friends did another five gallons in his grainfather. Can’t wait to test out the differences both in what the two systems produce as well as vs your original recipe. We already had one major difference were mine came out at 1.048 while his came out at 1.042
I am brewing 10 gallons of this recipe and I am considering a fruit addition in a split 5 gallon batch. Does anyone have a fruit addition recommendation for 5 gallon? I was considering 2-3 lemons or limes into secondary.
thoughts?
Kevin, I have same idea of split batch. One with habanero peppers and the other with field fresh strawberries as my local strawberry field farmers says fruit about June 10…late here in Ohio because of weather. Thinking of swapping cascade for willamette but I like the cascade with fruity habaneros. I did a hab hard cider last summer that was well received. And talk about easy!
Hi
i just add this to beer smith for 11 gal and of course i double the amounts but my beer smith end whit
1.4 SRM instead of 4.2
4.3 IBU – 21.3
what i did wrong ???
I honestly don’t know…
That’s not a very good answer. I would recommend adding the recipe into BeerSmith as a 5 gallon batch and then using the “Scale Recipe” function.
I get it, but I think he gets these questions a lot, and there’s not much he can do about it.
Just fined with gelatin this morning and got it on the gas. Color is super clear even before fining, smells so good, and flavor is on point. Can’t wait to taste it cold!!!
Hey there! On my system, beer Smith is telling me as little as 8.5 grams for my warrior bittering addition. Does that sound about right?
Yeah, sounds about right!