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The hoppy blonde...


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#1 Big Nake

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Posted 18 July 2017 - 03:22 PM

I made this on 6.26 and carbed it over the weekend and I'm sampling it now. Lovely beer. This was among the first 30-minute boils too.

Hoppy Blonde

3.00 lbs Rahr Pale Ale Malt
3.00 lbs Briess Red Wheat
2.50 lbs Patagnonia Extra-Pale 2-row malt
8 ounces Acid Malt
4 ounces Carafoam
.45 ounces Nugget pellets @ 14.6% for 30 (20 IBUs)
1 oz Santiam pellets 6.3% for 10
1 oz Santiam pellets 6.3% for 7
1 oz Santiam pellets 6.3% for 4
1 oz Santiam pellets 6.3% for 1
Wyeast 1056 American Ale

OG: 1.052, FG: 1.012, IBU: 44, SRM: 4, ABV: 5.0%


This was the one where I was concerned about the 8 ounces of acid malt. It was not an issue. pH management was not a problem and the beer is delicious. Mashed at 150°, a smidge of gypsum and about twice as much CaCl, brewtan, etc.

The beer is very clear but it's humid here today and there's some good condensation on the plastic cup...

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Here's a better look at the clarity... jump into my glass of beer, won't you? :D

jl339j.jpg

#2 Bklmt2000

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Posted 18 July 2017 - 04:15 PM

Looks like a winner, mang.  Is this one on the "re-brew soon" list?

 

And kudos on the plastic cup; an under-utilized piece of drinkware, IMHO.



#3 Big Nake

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Posted 18 July 2017 - 04:20 PM

I make a beer like this pretty often. Its like the SRM is in the blonde ale range and the IBUs are in the pale ale range. I might use Liberty, Crystal, Glacier, Santiam, Ultra, etc.

#4 Bklmt2000

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Posted 18 July 2017 - 04:23 PM

Here's a weird idea:  switch the bittering and late hop varieties, adjust the amounts to the get same IBUs, and brew that.



#5 Big Nake

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Posted 18 July 2017 - 04:41 PM

Here's a weird idea:  switch the bittering and late hop varieties, adjust the amounts to the get same IBUs, and brew that.

Use Santiam to bitter and use Nugget late? I have used Nugget late and it's delightful. I have never used Santiam as a bittering hop but that's only because it feels like a waste of hops. Santiam is really nice when used late in the boil and it's better than Nugget.

#6 neddles

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Posted 18 July 2017 - 07:16 PM

Use Santiam to bitter and use Nugget late? I have used Nugget late and it's delightful. I have never used Santiam as a bittering hop but that's only because it feels like a waste of hops. Santiam is really nice when used late in the boil and it's better than Nugget.

Santiam... If you were to make a pils with it would you use it solo, and if not, with what hop(s) would you pair it?

#7 Big Nake

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Posted 18 July 2017 - 08:13 PM

Santiam... If you were to make a pils with it would you use it solo, and if not, with what hop(s) would you pair it?

I think that Santiam could be used in a pilsner and it could be paired with just about anything or used by itself. You could bitter with Magnum and flavor with Santiam alone or with actual nobles or even American nobles like Crystal, Mt. Hood or Liberty. You could use Santiam to bitter and then add it late for flavor and aroma. I would go as far as saying that you could use something like Rahr 2-row, maybe some Vienna or Munich and then all Santiam hops and as long as you used a decent lager yeast and had everything else in place (water composition, pH, etc), it could be a nice beer. Four ounces in the last 10 minutes in this blonde is herbal and spicy but it's still smooth and clean. Really nice.

#8 neddles

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Posted 18 July 2017 - 08:20 PM

Thank you for that.

#9 Big Nake

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Posted 19 July 2017 - 06:30 AM

I would add that if my source for Noble hops made it so that they were old or not as fresh, then I would consider using an American hop in a pilsner just because it might be in better overall shape. Some of these nice lager yeast strains have such a distinct character that the beer would still taste the way that most people would expect even if the hops were not noble. Any of these American hops could work in that case... Santiam, Mt. Hood, Liberty, Crystal, Vanguard, maybe Sterling, Ultra. Most of those have some sort of noble lineage. The nobles that I have been getting from this local supplier (mostly Spalt, Hallertau Mitt and Tettnanger) have been super-fresh, green & vibrant and my recent gold lagers have been really nice as a result.


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