Summer blonde

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For a more accurate prediction of IBU's (although actual bitterness is a perceived thing), maybe update your last to hop additions to whirlpool, and specify your temperature and time. when I say bitterness is a perceived thing, it is much like hot sauce, one persons hot is another's mild. Bitterness levels will affect different peoples taste buds differently.
You currently have you last addition set as a zero minute addition:
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For example:
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Rules of thumb for what characteristics of hops are imparted based on when they are added:

Early Boil (like at the start) add pretty much exclusively bitterness, almost no flavor or aroma.
Mid Boil (say 30 minutes) add somewhat of a balance of bitterness, and flavor, but maybe minimal aroma if any.
Late Boil (10,5, or 0) add some bitterness, more flavor, minimal aroma.

Whirlpool additions: it depends on temperature and exposure time
Higher temperature imparts more bitterness
Typically the purpose of whirlpool additions is to impart mostly hop flavor and aroma.
You will see the (theoretical) effects of time and temperature if you play with the settings.

At some point, brew it, see how you like it, and make adjustments if you want a different result next time.
 
Bigbre04 said:
No not normal but trying to accomplish the stated goals. Plus what's in a style anyway???

but honestly blonde, kolsch, pale ale, thry are sort of blanket styles. They can be whatever you want to them to be!

Target for the whirlpool hops should be 180-185 IMO.
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Blonde definitely has a very wide range in all categories.
Whirlpool temperature is a subjective thing, depends on what you are trying to achieve with the beer.
The only area where this recipe strays from BJCP guideline is that it is a wee tiny bit darker, but it is of course just a guideline.
The software I use predicts SRM at 6.1, the recipe here predicts 6.6, close enough for the kind of folks I hang out with
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@Marley's Brewing I would say brew it, see how you like it, there is no right or wrong in brewing a beer
 
Craigerrr said:
Blonde definitely has a very wide range in all categories.
Whirlpool temperature is a subjective thing, depends on what you are trying to achieve with the beer.
The only area where this recipe strays from BJCP guideline is that it is a wee tiny bit darker, but it is of course just a guideline.
The software I use predicts SRM at 6.1, the recipe here predicts 6.6, close enough for the kind of folks I hang out with
View attachment 31666

@Marley's Brewing I would say brew it, see how you like it, there is no right or wrong in brewing a beer
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styles are very fluid these days. i wouldnt stress the style. no one is going to not drink it because its not 'blonde' enough lol.

@Marley's Brewing

i would put a lighter hop at 15 mins and go heavier as it gets closer to EOB. 15 min hops will still give some bitterness. if you want fruity from just the hops shift it later. I toss my WP hops at 185f, just personal preference. but i am able to cool my kettle fairly quickly from 212 to 185. 0 min hops are tossed during the drop(about 10 mins until they hit 185) and then from there it cools while whirlpooling and resting down to the mid 170s before i knock out.
 
yeast is an important question as well. need to make that call as it can make a big difference. I would use voss or chico, but that is very up to you. I find those two to be very tough and reliable. saison yeast not so much. plus saisons are not everyone's favorite.

just my 2 cents!
 
You can play around with different yeasts. There are lots of good people on the forum that like Kveik, I am just not one of them.
As mentioned, Saisons are not everyone's favorite, but I sure do like them if they aren't too funky and moderate in alcohol.
 
Sandy Feet said:
You can play around with different yeasts. There are lots of good people on the forum that like Kveik, I am just not one of them.
As mentioned, Saisons are not everyone's favorite, but I sure do like them if they aren't too funky and moderate in alcohol.
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We will bring you to the dark side eventually Sandy!

#vossgang
 
I'm f ing spoiled with 34/70 and the White Labs liquid that I get. I'm not making a living on it either, so I have time to wait.
 
Sandy Feet said:
I'm f ing spoiled with 34/70 and the White Labs liquid that I get. I'm not making a living on it either, so I have time to wait.
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that is a thing... had to put my mex lager on draft with damn near no lager time...not optimal, but an empty draft line is worse.
 
There is a place that I like in town, but sometimes I can tell when they pull the beer too early. I think that is the fun of the whole homebrew thing. If I want to wait, I can. If I'm really thirsty, maybe not.
I geeked out when I was posting on Saturday about the Czech that I had. They did it right and let it sit. It was wonderful...and on a side pull:)
 
Sandy Feet said:
There is a place that I like in town, but sometimes I can tell when they pull the beer too early. I think that is the fun of the whole homebrew thing. If I want to wait, I can. If I'm really thirsty, maybe not.
I geeked out when I was posting on Saturday about the Czech that I had. They did it right and let it sit. It was wonderful...and on a side pull:)
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it is lovely when things come together! the mex lager is getting good reviews. I just know that it could be better!
 
Hornindal Kveik has a very floral, non citrus finish that may play well here. I like Voss, but I would have to be convinced to like it for this style.
 
Your Blonde has drifted into Pale Ale territory for sure. Brewing to style is only really important for BJC-sanctioned competitions. Otherwise, homebrewers and breweries alike use whatever designation they want, pretty much. BTW...if you're editing and you click the "More" tab at upper right, you'll get all the pertinent style guidelines and where your recipe fits within them. All green checkmarks, or at least most, will tell you that you're in the right range for whatever style you specified. You'll also get a list of beers styles that fit the recipe so you'll be able to narrow it down if you want.

Your current hopping is a killer combination. I think Simcoe/Mosaic is about as good as it gets. My house Pale Ale is a touch of Warrior or Magnum for bittering and plenty of Simcoe and Mosaic from about 20 minutes through whirlpool. Sometimes I dry hop it. I have to say the Mandarina has me curious. If you stick with this recipe, I'll be really interested in how it turns out. :)
 
Marley's Brewing said:
After all the information provided by everyone here, and some outside research, I think I have come to a recipe that I will stick with and brew! Thank you everyone for your information and help!

https://www.brewersfriend.com/homebrew/recipe/view/1550934/sun-kissed-blonde
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I'm not familiar with the yeast but everything else you have looks like it'll make a very nice beer.
One last word of advice. I'd keep the mash temp on the low side so you can get plenty of attenuation and keep the finish from getting a little heavy...after all, you do want something refreshing and somewhat crisp.
Good luck!
 
J A said:
I'm not familiar with the yeast but everything else you have looks like it'll make a very nice beer.
One last word of advice. I'd keep the mash temp on the low side so you can get plenty of attenuation and keep the finish from getting a little heavy...after all, you do want something refreshing and somewhat crisp.
Good luck!
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152 degrees(?)
 
your recipe lists boiling at 203??? either you are super high altitude or you need to adjust your settings. it might mess your with your ibus.

let us know how it goes!

ask questions process wise and folks will help ya out!
 
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