Brewing a Orange Blonde Ale

[Bigbre04]

Blonde Ale Brew: Exceeded Expectations!

Honestly thrilled with this batch! It's super drinkable, has a great color (a bit hazy, but that's a fixable challenge), and a pleasant, non-invasive bitterness. That subtle citrus aftertaste and excellent foam are big wins too. Plenty to improve, but this is a fantastic starting point.

Next up: Kviek experiments, then all about those aromatics!

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I have a lot of love for Voss.

I knock out at roughly 96F(35-36C) and set my glycol to kick on at 100-104F(~38-40C). I generally get active fermentation before i am finished cleaning up my kettle(roughly 20 mins or so). I pitch Yeast X 82 and Whirfloc BWS at 15 min. I push about 1LPM of O2 during knockout. i throw a fairly heavy yeast pitch(250g/~76gals of beer).

I use Apex Voss and for a non-dryhopped beer i expect about 80-81% attenuation in roughly 3-4 days. With a dryhop on the morning after the brew(about 12 hours for a juicy IPA) I expect 82-83% attenuation and am consistently able to crash the tank on day 5 and carbonate and pack the beer on day 6-7.

Dont do yeast starters they are not needed!

 

[Uriel homebrewer]

I really liked what Kveik yeast promises in terms of temperature tolerance and citrusy esters. Last week I bought three 11g packets of Lallemand Voss Kveik yeast, so I’ve got plenty to experiment with hahaha.

Now I'm going to try making farmhouse-style beers — not necessarily sticking strictly to the style, but taking some liberties to make the process easier and to experiment a bit, taking advantage of the high temperatures in the south of Portugal. Right now, I want to replicate this recipe but without the citrus additions and test it using just the yeast, which will also allow me to brew beer 'faster' (saving a week or two). Let's see what happens with this experiment.

 

[Donoroto]

I really liked what Kveik yeast promises in terms of temperature tolerance and citrusy esters. Last week I bought three 11g packets of Lallemand Voss Kveik yeast, so I’ve got plenty to experiment with hahaha.

Now I'm going to try making farmhouse-style beers — not necessarily sticking strictly to the style, but taking some liberties to make the process easier and to experiment a bit, taking advantage of the high temperatures in the south of Portugal. Right now, I want to replicate this recipe but without the citrus additions and test it using just the yeast, which will also allow me to brew beer 'faster' (saving a week or two). Let's see what happens with this experiment.

My thinking of Farmhouse style is “simple”. Many years ago, the style came about because farmers didn’t have sophisticated equipment, but they still needed to drink beer because the water was not exactly safe. So they made beer in the easiest way possible. That means no fancy grains or hops, just throw it all together and see what pops out.

I like this idea.

Keep careful notes, because if something comes out really great, you’ll want to know how you did it.