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Blonde Honey Blonde
Specialty Beer • All Grain • 10 gal
Simple, easy drinking ale made with orange blossom honey
September 16, 2010 pm 05:04pm
5.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 14 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Nugget - 13.0 AA% pellets; boiled 30 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 2 tsp
Irish Moss - 15 minutes before end of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
This delicious summer sipper uses 21% (2lbs in a 5 gal batch) of ORANGE BLOSSOM HONEY, which produces a nice citrusy nose and flavor. It's a little darker than the calculator makes it out to be.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 2.7 SRM | 1 - 50 | |
| Alcohol: | 5.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.6 IBU | 0 - 100 | |
Discussion
Easy, fast, and delicious
2010-10-18 12:22pm
I've made this batch a bunch of times (extract and all grain), and always comes out great. It's a light, fruity, and easy-drinking summer beer (good all year round though). I speed things up by doing only a 30 minute boil. Use orange blossom honey at flameout for a subtle orange aroma.
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