WHAT TO BREW? canadian blonde variation

petesbrew · Post by **petesbrew** » Monday Sep 10, 2007 4:27 pm

So I've been gathering stuff from all over, and got talking with the LHBS guy

Anyway I came out with 500g Crystal grain, and a perle hop teabag.
How do you guys reckon this would go in a Canadian Blonde kit?

I was thinking about steeping up to 200g grain, and I've got fuggles, goldings, saaz and a touch of Nelson in the freezer which could go in it as well, if needed.

serioulsy no idea what to brew next so I'm always open to suggestions...

Kevnlis · Post by **Kevnlis** » Monday Sep 10, 2007 5:08 pm

The kit has only 16 IBUs so we can hop it up a bit without too much worry.

I am thinking something along the lines of a BE2 with the steeped grains. The Fuggles hops probably suit this style best. Maybe 10g for 30 min and another 10g for 10 min in the boil with the grain broth and BE2. Depending on how much Nelson you have you could dry hop that, and even use it for some of the boiled hops if you have enough 20g would do. Add the kit at flame out, top up to 23L with cold water and pitch when at temp.

Thats what I would do anyway. Unless you are after a partial recipe with more grain additions. I would probably use a bit of wheat malt, some carapils, and maybe a bit of mandarine zest.

wildschwein · Post by **wildschwein** » Monday Sep 10, 2007 5:50 pm

Yeah, I've done this kit a few times and I believe adding extra hops is essential, as it's pretty bland - makes it good for US style wheat beers if you don't add extra hops. But I think it's a great kit for doing German style beers with by tinkering with it. If I had your list of ingredients I would probably do a 250g steep of crystal and do a 15-20 minute boil with the Perle (even though it's a teabag) because it's generally more of a flavouring hop and I'd use some Saaz (about 20g) for aroma. For extra fermentables I'd probably use BE2 along with 100g of wheat malt for an extra flavour accent and a nice foamy head. Lager yeast would be in order, but not essential.

If you wanted more of a Brit ale, well Fuggles and/or Goldings as a flavour and aroma additions would be the way to go. Crytsal and other roasted spec grains like choc malt roasted barley etc would go well in there too.

Just some rough ideas - others will be keen to make suggestions I'm sure.

petesbrew · Post by **petesbrew** » Tuesday Sep 11, 2007 7:53 am

Cheers for the tips so far, guys.
Wildschwein, I like the sound of the german style. It's getting out of lager weather, but I may have a german ale yeast somewhere in my barfridge which could be the go.

Malt-wise, I have a 1.5kg tin of Morgans extra pale malt extract, which I'll throw in.... just have to grab some wheat malt now.

Timmsy · Post by **Timmsy** » Tuesday Sep 11, 2007 9:58 am

I was thinking of adding 500grms of honey and BE2. But not sure what ype of hops should i use and yeast?

timmy · Post by **timmy** » Wednesday Sep 12, 2007 8:50 am

Timmsy,

That would be nice with some cascade (20g @ 10min boil) and using some US-56 American Ale yeast. Although there's nothing wrong with the yeast that comes with the kit... I'd probably also add some wheat malt or carapils for a better head as wildy has suggested.

Cheers,

Tim

petesbrew · Post by **petesbrew** » Wednesday Sep 12, 2007 10:04 am

Bummer I don't have german ale in the fridge (was gonna grab a culture from one out of the xmas case swap, but it' must've been too tasty to waste).

I'll see if I can get my hands on one, but do you reckon a Safale S-05 would do the trick alright?

Seeing as it's an all-over-the-shop german ale,, and i'm brewing in sept/october, I was thinking of naming it "What The??? Fest"

Cheers, Pete

Timmsy · Post by **Timmsy** » Wednesday Sep 12, 2007 11:13 am

So u reckn boil up the BE2 with the honey and say 100 to 150grms of wheat malt then boil up say 20grms of cascade for 20 mins then on flame out some saaz?? Let it sit for 30 -40 mins then add contents of can and kettle to the fermenter the pitch with american yeast around 15-16 degrees. Then when i rack should i dry hop?? If so what would you guys recomend?

timmy · Post by **timmy** » Wednesday Sep 12, 2007 11:48 am

You can add the can at the end of the boil, then add the lot to the fermenter and top up. I'd pitch at mid-20's and ferment at 24-25 for the fruity flavours of the yeast. Then you can rack after 5-7 days and then you can add some more Cascade or saaz or whatever your preference.

FYI I've recently cracked a couple of my recent attempt at "Dogger's Maple Honey" and it's a great drop (again, based on the Canadian Blonde can + extras).

Boonie · Post by **Boonie** » Wednesday Sep 12, 2007 12:35 pm

I'd dry hop the Cascade.10-20g IMO, I like 'em hoppy

US56=US05 now too, just in case you don't ask at the HBS

Cheers

Boonie

Timmsy · Post by **Timmsy** » Thursday Sep 27, 2007 10:35 am

So im thinking im gona do this as i have below

Canadian Blonde
1kg Orange clover honey
Safbrew T-58 yeast

I may put in 20 grms of Cascade @ 20mins
20 grms Saaz at the end
And may put in some wheat malt....???????

drsmurto · Post by **drsmurto** » Thursday Sep 27, 2007 11:09 am

I think you will find the cascade will overwhelm the saaz. One or the other for me. Saaz is a lot more subtle and would work well in this recipe.

Will be a lighter beer with honey, around 4% at a guess? Nice summer drop. Nelson Sauvin would be another good alternative.

timmy · Post by **timmy** » Thursday Sep 27, 2007 12:10 pm

Dogger uses saaz and cascade in the maple honey and I think they compliment each other. Just my opinion though...

I would chuck in some wheat malt if I were you, or even steep some carapils or something to boost the head retention.

petesbrew · Post by **petesbrew** » Saturday Oct 20, 2007 10:41 pm

My Canadian blonde ended up completely different to what I began planning, but I'm sure that's pretty normal.

Biere De Garage
Coopers Canadian Blonde
Coopers BE2
Light Munich 500g
250g Crystal
50g Choc Malt
400g Chinese Candi Sugar (why not!)
40g Goldings @60min
25g Saaz @15min
WLP500 Trappist Ale Starter

Mashed the grains for 1hr, then did a boil with the sugar.

Bubbling away vigorously in the garage, and tastes promising.

petesbrew · Post by **petesbrew** » Tuesday Nov 13, 2007 3:06 pm

Bit of an update.
Tasted quite ordinary on bottling.
Arse end of a stubby blew out last week, luckily no more casualties were reported. Some nice infection rings around the necks. Upon opening, foam gushed forth.
Oh well. A couple of months maybe!

KEG · Post by **KEG** » Tuesday Nov 13, 2007 3:12 pm

infection rings? it's only going to get worse if that is the case - and it'll make more bottles explode.

Trough Lolly · Post by **Trough Lolly** » Tuesday Nov 13, 2007 3:36 pm

petesbrew wrote:Bit of an update.
Tasted quite ordinary on bottling.
Arse end of a stubby blew out last week, luckily no more casualties were reported. Some nice infection rings around the necks. Upon opening, foam gushed forth.
Oh well. A couple of months maybe!

Danger Will! Beware of infection - chill the suckers right down before you open - get some welding gloves and a mask from Bunnings!

Cheers,
TL

petesbrew · Post by **petesbrew** » Friday Nov 16, 2007 9:09 am

Keg and Trough Lolly, Thanks for the warnings. All will be opened outside.
Got some protective gear handy as well.

petesbrew · Post by **petesbrew** » Monday Dec 10, 2007 9:34 am

Another update.

No more have exploded, as yet.

Tasted one the other week, which was actually pretty damn good.

On the other hamd I had one on the weekend, which I tipped straight down the sink.

I'm happy to tip these one by one, depending on how they taste.

Ash · Post by **Ash** » Monday Dec 10, 2007 11:34 am

Might have been unsanitary bottles rather than a pooched batch then - do they all have rings?