Brew Dudes

Homebrewing Blog and Resource

Blonde Ale Recipe With Fermentis K-97 Yeast

Sometimes, when you want to try something new, it’s best to keep some of the things you do familiar. I think that’s what Mike was doing when he tried out SafAle K-97 German Ale Dry Yeast from Fermentis. He used it in an American Blonde Ale that he brewed and here’s how it turned out.

American Blonde Ale Recipe

Here is the recipe that Mike put together. It’s based on previous recipes he has created with an eye to try out this dry yeast strain.

This is for a 6.5 US Gallon – post-boil batch:

Ingredients:

8 pounds (3.63 kg) of Weyermann Pilsner Malt
1 pound (453 g) of Flaked Barley
1 pound (453 g) of Weyermann CaraHell Malt – 13 °L

0.5 ounces (14 g) of Cascade hops (6% AA) – added at 60 minutes left to go in the boil
2 ounces (56 g) Loral hops (10% AA) – added at 10 minutes left to go in the boil

Yeast: SafAle K-97 German Ale Dry Yeast

Instructions:

Mash at 150°F (65.5 °C) for 75 minutes
Mash out at 168°F (75.5°) for 10 minutes
Ferment at 60°F (15.5 °C) for 10 days, raise temp to 68°F (20°C) for an additional 3 days

Original Gravity: 1.052
Final Gravity: 1.009

Our Tasting Notes

The beer was freshly kegged so it was a bit hazy still. Mike was confident it would clear in the keg. From the Loral, I was getting a lot of woody notes.

The body was a little heavier from the flaked barley and the CaraHell malt. The finish was still crisp and provided a pillow-y aftertaste that we enjoy in a Kölsch.

We think this yeast strain did well in this beer style. If you’re looking for an alternative to an American strain like US-05, try out K-97. It makes a great blonde ale.

BREW ON!

Belgian Tripel – Jar of Destiny

You put your hand in the jar – The Homebrew Jar of Destiny – and pull out a style. This time, I received 26C from the 2015 BJCP guidelines – Belgian Tripel.

Once you are melded to the style, you have to do your research, maybe look up a recipe on your own blog, certainly taste a commercial example of the beer. All of these steps lead to a recipe formulation, a purchase of brewing ingredients, and a brew day.

Then, you get a video like this one that sums it all up with the payoff of a tasting.

First, let’s examine the recipe I put together.

Belgian Tripel Recipe

Recipe:
Boil Size: 5 US Gallons (18.9 L)
Batch Size (in fermentor): 3.5 Gallons (13.2 L)

Grains:
9 pounds (4.8kg) of Dingemans Pilsen Malt
0.5 pounds (.23 kg) of Rahr White Wheat
1 pound (.45 kg) of White Table Sugar (Sucrose)

Hops:
1.5 ounces (43 g) Saaz Hops (2.7 %AA) boiled for 60 minutes
1 ounce (28 g) Styrian Goldings Hops (4.2 %AA) boiled 15 minutes

Yeast: Wyeast 3787 Trappist High Gravity™

Water: Spring water from Maine was used for this beer

Mash at 149°F (65° C) for 60 minutes. Boil for 90 minutes. Ferment at 64° F (18°C) for 10 days or until active fermentation appears over. Slowly raise temperature to 72°F (22°C) over 4 days and hold for another 7 days. Package in bottles and prime to get 3.5 volumes of CO2.

Original Gravity: 1.085
Final Gravity: 1.008
Color: 4.44 °SRM
Bitterness: 35.2 IBU
Alcohol (%volume): 10.11%

Our Tasting Notes

This beer came out as a golden ale. The video doesn’t do it justice. I wanted to hit the color and it looks pretty good. It needs a few months in the bottle to clear.

I was trying to hit the bitterness note with the hops. The amount of Saaz is more than I expected to use. The finishing hops blend well with the yeast flavors.

Not too much clove flavor or other phenols, the cool fermentation worked well for me. This beer finishes dry and is deceptive. I can sense the high alcohol in this beer without any taste of it.

By this winter, the flavors should smooth out and I am excited to taste it then.

BREW ON!

International Amber Lager – Jar of Destiny

We are proud to present Mike’s second pick from the Jar of Destiny – International Amber Lager. It’s style 2B on the old 2015 BJCP guidelines. He did the research, came up with a plan, and brewed from the heart. Here’s the video:

International Amber Lager Plan

Mike’s take on the style is a beer that is an adjunct style lager. It has an amber, red-light brownish color.

The flavor profile should be clean and crisp like a lager but have a noticeable bread crust and biscuit note to it.

In researching commercial styles of this beer, Mike was inspired by Yuengling Amber Lager and wanted to brew something similar to that beer.

Jar of Destiny Recipe

Grains:

4.5 pounds (2 kg) of Rahr Pilsner Malt
4.5 pounds (2 kg) of Weyermann Vienna Malt
2 pounds (907g) of Flaked Corn
12 ounces (340 g) of CaraCrystal Wheat Malt (55°L)
2 ounce (57 g) of Midnight Wheat Malt (550°L)

Hops:

0.7 ounces (20g) Cluster Hops (7% AA) at 60 minutes left to go in the boil (~15 IBUs)
0.5 ounces (14g) Cascade Hops (6.5% AA) at 15 minutes left to go in the boil

Yeast:

Saflager Fermentis W34/70 Dry German Yeast

Instructions:

Step mashed for 60 minutes:
148°F (64°C) for 30 minutes
158°F (70°C) for 20 minutes
168°F (76°C) for 10 minutes
Fermented at 55°F/12.7° C for 6 days
Then, ramped up the temperature to 65°F/18° C and then let it sit for another 10 days.

Outcome

We think Mike hit the nail on the head here with a crisp drinkable lager, but one with just enough character malt flavor to keep bringing you in for more.

Thanks for following the Jar of Destiny Series. We have other posts for you to check out.

Check out the British Strong Ale post
Check out the Black IPA post

BREW ON!

Viewer recipe submission

A Call For Viewer Recipe Submissions

Hey, did you see the video? Wait, what you didn’t? Well, thanks for coming here because we’re putting out a call for viewer recipe submissions. Yep – we that’s right.

We have an idea. We’re not sure it’s a good idea, but our will to act cannot be denied. Here’s the video to learn more.

Viewer Recipe Submissions Details

So, it’s pretty simple concept, really. You send us a beer recipe and we’ll brew it (at some point). It should be a beer recipe that you like a lot or it’s one that you’d like to share.

This concept was born as I was leaving Mike’s house after we shot the video about the Canadian Blonde Ale. He said, “You know, instead of people sending us beer to review, they could send us their recipes so we could brew them.” We had just tasted a beer that Sean had sent us in recipe form. Why couldn’t we do it more often?

It hit me as genius. There’s no monetary cost for the person to send us their recipe. It’s another great way to share beer with this community that we have built up since 2007.

I mean, we would need to buy the ingredients so the cost is on us.

Maybe we can get that subsidized by a home brew shop or something.

In any case, we don’t have infinite funds or time so, at this point, we’re planning to collect the recipes and building a plan to brew them.

Bringing It All Home

So, what do you think? Is this a good idea? Are we totally crazy? Well, I know the answer to that last question.

Outside of some wacky bloggers/vloggers brewing your recipe, what else do you want to get out of this project? Is there aspects we should focus on?

Let us know – and if you have a recipe to submit, don’t hesitate.

BREW ON!

Close up of our Canadian Cascade Blonde Ale

Canadian Cascade Blonde Ale – Recipe & Review

Sean from Manitoba had sent us hops from his neck of the woods and we explored them in a SMaSH beer comparison format. Then, he sent over his house recipe that calls for the same hops. Since we wanted to learn more, we brewed this Canadian Cascade Blonde Ale. Check out this video to get all the details.

The Recipe

The actual name for this beer is Bombastic Blonde Ale. He sent over the top line details and I brewed it based on my system and my idea of the final product.

Grains:

7 pounds, 13 ounces (3.54 kg) of US 2-row Pale Malt
2 pounds, 3 ounces (1 kg) of Golden Promise Malt

Hops:

0.5 ounces (14 g) of Canadian Cascade hops – First Wort Hopping
1 ounce (28 g) of Canadian Cascade hops at 10 minutes to go in the boil
1 ounce (28 g) of Canadian Cascade hops at Flameout

Added 1 Whirfloc tablet and a pinch of yeast nutrient at 10 minutes to go in the boil

Yeast: A repitch of Cosmic Punch from the parti gyle beer.

Mashed for 60 minutes at 152°F (66.7°C) and boiled for 1 hour.

Our Canadian Cascade Blonde Ale Review

All right – let’s start with the look. Sean calls for pristine clarity in his beer. Let’s just say that I am not sure the Cosmic Punch is going to allow it. Maybe in a few weeks it will clear up, but for right now, it’s hazy.

It has a nice color and I have read the Golden Promise does make for an orange juice looking beer. It gives me an idea or two for an experiment or comparison of some sort.

The aroma had some fruity notes but not citrus ones. We came to expect that the Canadian grown hops would express themselves differently. The flavor had Juicy Fruit gum essence and some hints to a lemon lime taste. The malts melded well with the hop flavors.

Overall, this beer is pretty bombastic. Thanks for the Canadian Cascade blonde ale recipe, Sean. It’s gonna taste great over the next few weeks.

BREW ON!

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