11 replies to this topic

[3rd party JKor]

So, I have a fishing trip with some buddies coming up in about a month. Many of them are not craft brew aficionados and I want something they can pound down. I'm thinking Blond since it should be very palatable for them and I can turn it around fairly quickly. I have a little less than 3 weeks from brew day to consumption.Do you have a recipe you like for a Blond? Any comments on the style? Any other style recommendations for my situation?As of now, my plan is to brew Jamil's recipe from Brewing Classic Styles. I just got the book and I've never brewed one of his recipes, so it might be interesting to try. Anyone else brewed this one?Here's the recipe:12 gallons19.7 lbs. 2-row Pale0.85 lbs. CaraHell (Jamil's uses Crystal 15L)Mash at 152F, 60 minutes2.00 oz. Willamette, 4.8% AA, 60 min (19.9 IBU) WLP001 ferment at 65F (I think, it could've been 67)OG: 1.049TG: 1.012

[ThroatwobblerMangrove]

Any other style recommendations for my situation?

American Wheat (or if you think they can handle it, hefeweizen with real german yeast).

[DubbelEntendre]

So, I have a fishing trip with some buddies coming up in about a month. Many of them are not craft brew aficionados and I want something they can pound down. I'm thinking Blond since it should be very palatable for them and I can turn it around fairly quickly. I have a little less than 3 weeks from brew day to consumption. Do you have a recipe you like for a Blond? Any comments on the style? Any other style recommendations for my situation? As of now, my plan is to brew Jamil's recipe from Brewing Classic Styles. I just got the book and I've never brewed one of his recipes, so it might be interesting to try. Anyone else brewed this one? Here's the recipe: 12 gallons 19.7 lbs. 2-row Pale 0.85 lbs. CaraHell (Jamil's uses Crystal 15L) Mash at 152F, 60 minutes 2.00 oz. Willamette, 4.8% AA, 60 min (19.9 IBU) WLP001 ferment at 65F (I think, it could've been 67) OG: 1.049 TG: 1.012

I've only ever brewed Jamil's Robust Porter, and it is awesome. This looks like a good Blonde Recipe. I just did one for a charity event that I attend with a bunch of folks, some of whom like craft beer, others who don't. It was well received. 5.5 gallons 9.50 lbs Pale 2-Row 0.50 lbs Wheat Malt 0.50 lbs Victory Malt Mash at 151 60 mins 0.50 oz Centennial 9.5% AAU 60 min OG: 1.052 FG: 1.006

[3rd party JKor]

American Wheat (or if you think they can handle it, hefeweizen with real german yeast).

I'm also bringing a keg of german hefe. I want something even less "offending" for the tried and true BMCers. On a side note, I had a taste of my hefe out of the fermenter yesterday. It was awesome. It tastes like banana bread.

[BrewerGeorge]

That blonde looks good. The British summer bitter a few threads down would go well, too.

[ThroatwobblerMangrove]

I'm also bringing a keg of german hefe. I want something even less "offending" for the tried and true BMCers. On a side note, I had a taste of my hefe out of the fermenter yesterday. It was awesome. It tastes like banana bread.

after using 3068 in my wheat beers I can't go back to american wheats for the most part - I mean they are good for pounding but the german version is just so much more interesting.

[3rd party JKor]

That blonde looks good. The British summer bitter a few threads down would go well, too.

Yeah, that does look like a crowd pleaser as well, I have WLP001 slanted though and I want to use some.

[3rd party JKor]

I've only ever brewed Jamil's Robust Porter, and it is awesome. This looks like a good Blonde Recipe. I just did one for a charity event that I attend with a bunch of folks, some of whom like craft beer, others who don't. It was well received. 5.5 gallons 9.50 lbs Pale 2-Row 0.50 lbs Wheat Malt 0.50 lbs Victory Malt Mash at 151 60 mins 0.50 oz Centennial 9.5% AAU 60 min OG: 1.052 FG: 1.006

That looks pretty nice, too. The lack of caramel must give it a pretty crisp, dry flavor. What did you ferment with?

[DubbelEntendre]

That looks pretty nice, too. The lack of caramel must give it a pretty crisp, dry flavor.

What did you ferment with?

the yeast - WLP001

[ThroatwobblerMangrove]

So what did you end up making???

[3rd party JKor]

So what did you end up making???

Nothing yet. I'm brewing it next weekend.

[Deerslyr]

after using 3068 in my wheat beers I can't go back to american wheats for the most part - I mean they are good for pounding but the german version is just so much more interesting.

+1 I had a buddy help out on a brew this weekend and he just loved "drinking banana bread" as he put it!