House Blond Ale #1

I’ve recently been looking for a solid house blond that I could brew repeatedly and nail down. My goal was to create a recipe with a pleasant malt base, restrained bitterness, and an overall high level of drinkability. I decided to go with a high alpha hop and a later addition in order to get the best of both bittering and flavor. Citra, with its unique and pleasant characteristics in addition to its high alpha content, made a great choice for this beer. I chose honey malt since it would provide a level of sweetness, a hint of color, and a level of “what is that taste” to this brew. I decided against carapils for this round, but I may use them in the future to bulk up the body and add a bit of stability to the head.

Overall, I found this to be a good first try in creating a house blond. It is what I would consider to be an IPA lover’s dream blond ale. It comes at you with a very pleasant floral bouquet, and imparts strong flavors of cooked pineapple. It is most certainly a highly drinkable beer, but I am not thrilled by the hop selection. Next time I would like to go with something a little more subtle, allowing the malt bill to shine. However, I am hugely fond of the base of this beer and think it is a keeper.


Recipe: House Blond Ale #1

This beer has a pleasant malt base, restrained bitterness, and an overall high level of drinkability. The citra hops come across as a melange of tropical fruits with pineapple taking the lead. This recipe could be adapted to any taste with the substitution of another high alpha hop for the citra.

Blonde AleOG: 1.047 —- FG: 1.0** —- ABV: *.*%

  • 9.5 Lb Brewers 2-Row Malt
  • 0.5 Lb Gambrinous Honey Malt
  • 1 oz Citra at 15 min

Yeast: Wyeast 1099 (Whitbread) with 1800 mL starter of 2 days, cold crashed

Mashed at 152° F for 60 min, Whirlpool 10 min, Rest 20 min

Fermented at 67° F for 11 days, Cold crashed at 40° F for 3 days

Notes:

  • With the starter, this beer took off like crazy and finished fermenting in around a week
  • 1099 flocculated amazingly, it formed a very compact bed at the bottom of the fermenter and left very clean beer behind
  • The flavor has mellowed with time to become more of a subtle hop character

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