Hi David, I brewed this for a friend, I'm not a Blonde but now after trying it I am reluctant to hand it over. What an amazing beer. Thank you once again. Michael
Thank you David, what a lovely recipe. I'm drinking the "green beer" after dropping from fermenter to keg, and, on a typically British late Spring afternoon, while watching the rugby, I'm in 7th Heaven. Come on Quinn's!
Thank you David! Each time you release a new beer recipe video, it becomes the next one I wanna brew. Moreover, I already have in hand all the ingredients. You are a great inspiration for the "What to brew next now?!"
This looks and sounds like an awesome beer. I love how clear your guides are, very helpful. I will brew this soon and look forward to the usual great results from your recipes.
One of your best educational videos you have produced! I learn more and more from your videos. This one is up next on the roster for August enjoying! Cheers from 🇨🇦
Have to try that one out, but first I have to keg my Kölsch. Grate with all the recipes. Thanks for all the effort you inject into the channel. Love it 👍
Hey Dave this video has improved a lot. The flow of contents and explanations! You are getting very good at it. Congratulations!!! I will certainly brew this style asap although Scottish summer it's like Spanish winter... Salut!!
@@DavidHeathHomebrew can I suggest a topic for your videos? Is there any benefit in a brief explanation of different types of malts and what use they have? Like brief differentiation between pilsner malt, lager malt, pale ale, cara malt or crystal... Thanks
Love the video especially the new recipe and water part. I might have put parts of the last slide introducing the style to the beginning! Looking forward brewing that one!!
That is purely the concept behind the recipes I share. A good average that people can tweak further after brewing and tasting to narrow it down for their own taste the second time brew and beyond.
Just started drinking my version of your NEIPA recipe and it's really nice despite missing some target numbers on brew day. This is looking like one to add to my todo list, I love the sound of it from your tasting notes, right up my street!
Sounds great! I currently have a raw golden ale fermenting with citra and amarillo hops, as well as calypso and victoria, all added in the whirlpool. Good to know this was a good hop pairing. Next up I will be brewing a blonde ale, using galaxy and cascade. Funny I am brewing these "summer styles" because it is currently winter here in Australia.
Thank you 🍻🍻. I suggest adding the hops very late so that you can simply transfer but yes 5 days is the longest I would leave them there unless you cold crash with them in.
@@DavidHeathHomebrew Thank you for your reply. I put the bag today and still have 11 days to finish fermentation. According to your suggestions I want to remove the hops after few days to avoid grassy taste. As I am new in home brewing I do not want to spoil the beer.
@@DavidHeathHomebrew thanks for your advice. Next time I will dry hop later. I hope the beer will be drinkable ;-) This time I would need to fishout the bag. As I will increase temperature from 20 to 22 over 2 day and keep it for 5 days I hope I minimize the risk of oxidation 🤔
I’m brewing this tomorrow! anything you would change about the recipe before I commit? or do you love it the way it is ? Thanks for all your advice and content! Brew on!
Another great video. I can’t ferment under pressure. Do you still recommend the same temperature during fermentation or shall I drop it a degree or two?
What have I missed here David? Why are you putting the chilled wort back into the system and not straight into the fermenter? Surely this takes much longer 🤔
Hi David, thanks for the video. Surprised to realise that you chill the wort back into the mash tun and then transfer to the fermenter when the required temperature is met. I've always just gone directly from the chiller straight into the fermenter without any issues. What's the advantage of doing it your way? Thanks.
Because I am using yeast that has all sorts of different pitch temperatures I find this way very useful. This starts as low as 10 and up to 42C, so it's a pretty wide area.
Hi David, I'm learning so much from your guides. Thank you. A question on this one, how do you achieve your correct final volumes if you only boil for 30 minutes? I use a a 35 L Robbobrew.
Hi William, If you enter into your brewing software a boil time of 30 minutes then it will make the needed calculations for you. If you go into the videos description (underneath the video on a computer) then you will see that I have shared the recipe link for Brewfather that has this built in. Because you are boiling for half the time your sparge water volume will be less.
@@DavidHeathHomebrew Done, excellent. Thank you David. I have had a few problems with my brewing lately and following your guides have really helped me get back on track.
You mention in this video that this style is suited to using a counterflow chiller as there is no hop stand. How would you go about using a counterfow chiller with a hop stand addition? Should the recipe be adjusted for the additional ibu that you will get from the hops continuing to isomerise during the extended time in the kettle at high temperatures as the counterflow chiller transfer is taking place? Or am i thinking too much into this? I ask as my transfers generally take around 45 - 60 mins which i would expect (even below boiling temps) too add significant bitterness. Cheers, J
Thanks JB. I would use an immersion chiller if I needed a lower temp. The other way is to whirlpool down the temperature. Can be fast if you have a drill and paddle.
Sounds nice, and I want to brew that beer :-) BUT I do not have the Lallemand yeast - what else can I use. I have Verdant, different kveiks and US 05. Can I use any of these?
Hi David, I will order this one for a friend with sugar issues. He says he should only drink Blondes because of this. I was hoping you mention this in your video, hence reaching out to see if you can put more light on this. In the past I have used enzymes to reduce the sugar but was not able to qualify this. Do you know of any research information in brewing to people with sugar issues? Cheers Michael
Hi Michael, sadly this is not an area of my knowledge. Enzymes that allow for a higher attenuation rate along with a high attenuating yeast would make sense though. If he needs this to be very dry then I would suggest adding wine yeast late in fermentation. Though MJ31 can often end up close to neutral (1,000) if that is enough?
Great, I hope you find something. Certainly I know that in the US homebrew stores have a smaller range of crystal malts compared to Europe. Thankfully, even much darker crystal can still be used, just in much smaller amounts.
David, I am planning on fermenting this under pressure in the Fermzilla all rounder. I dont't have Temperature control for it. If I pitch US-05 at 25 deg C and fermented at 12 PSI, would I need to worry about the temperature getting to high? My brewing space right now has been running about 80 deg F ambient temperature.
David, would a floating dip tube need to be removed during pressure fermentation or could you get away with going through it with it attached? Loved the video although the bits with the black background were a little difficult to see. Liked that you went into the water profile settings in Brewfather I am about jump into water profiles. Keep the great content coming 👌 Cheers!
Hi David, I brewed this for a friend, I'm not a Blonde but now after trying it I am reluctant to hand it over. What an amazing beer. Thank you once again.
Michael
Great to hear Michael, yes I really enjoy this one :)
Thank you David, what a lovely recipe.
I'm drinking the "green beer" after dropping from fermenter to keg, and, on a typically British late Spring afternoon, while watching the rugby, I'm in 7th Heaven. Come on Quinn's!
Cheers John, great to hear 🍻🍻🍻
Thank you David! Each time you release a new beer recipe video, it becomes the next one I wanna brew. Moreover, I already have in hand all the ingredients. You are a great inspiration for the "What to brew next now?!"
Cheers Yannick, great to hear :) Enjoy 🍺🍺🍺
Dear David, is it normal if i can’t find your recipe in the Brewfater’s library?
Never mind my last comment. Got it from the link finally! Cheerz!
The link is in the videos description :)
🍺🍺👍🍺🍺
This looks and sounds like an awesome beer. I love how clear your guides are, very helpful. I will brew this soon and look forward to the usual great results from your recipes.
Many thanks Alan. I am sure you will enjoy this one :) Ideal for the summer :)
One of your best educational videos you have produced! I learn more and more from your videos. This one is up next on the roster for August enjoying!
Cheers from 🇨🇦
Many thanks William, great to hear :)
Very good this recipie. Did it with lutra kveik and it is a crowd pleaser.
Great to hear Morten, cheers 🍻🍻🍻
Have to try that one out, but first I have to keg my Kölsch. Grate with all the recipes. Thanks for all the effort you inject into the channel. Love it 👍
Many thanks Allan, Munich Helles is coming next for the summer line up.
Excellent video! I just finished brewing your Kolsch recipe, and I will be brewing this Blonde Ale next. Thank you for sharing! Cheers!
Great to hear and thanks for following me all these years, it's been quite the journey with plenty more planned.
This looks like a beautiful beer David. Great video as always!!
Cheers Rory :)
Great video as always David. This recipe sounds right up my street! Definitely my next brew. Thanks.
Many thanks. Yes, this has been a very popular summer beer :) Enjoy 🍺🍺🍺
Hey Dave this video has improved a lot. The flow of contents and explanations! You are getting very good at it. Congratulations!!!
I will certainly brew this style asap although Scottish summer it's like Spanish winter... Salut!!
Thank you. I figured that it was time to drop the recipe writing side and focus more basics this summer.
@@DavidHeathHomebrew can I suggest a topic for your videos? Is there any benefit in a brief explanation of different types of malts and what use they have? Like brief differentiation between pilsner malt, lager malt, pale ale, cara malt or crystal... Thanks
Love the video especially the new recipe and water part. I might have put parts of the last slide introducing the style to the beginning! Looking forward brewing that one!!
Hope you enjoy the end beer :)
@@DavidHeathHomebrew have never regretted brewing your recipes. They are great starting points!!
That is purely the concept behind the recipes I share. A good average that people can tweak further after brewing and tasting to narrow it down for their own taste the second time brew and beyond.
Just started drinking my version of your NEIPA recipe and it's really nice despite missing some target numbers on brew day. This is looking like one to add to my todo list, I love the sound of it from your tasting notes, right up my street!
Great to hear Neil. I have something new coming in some weeks that should get your attention too if you like NEIPA :)
@@DavidHeathHomebrew liking the sound of that David!
Cheers Neil 🍻🍻🍻
Great video ,thanks
Thank you 🍻🍻🍻
Chinook, amarillo and citra is a very good combinaison, just like Adnam's Ghost ship, very refreshing beer!
Yes, it certainly works very well :)
Great video sir! thank you for showing us the way....
Cheers, much appreciated! 🍺🍺🍺
Looks fabulous!
Thank you :)
Looks lovely - definitely going to give this one a go!
Cheers Grahame, it is a great beer for the summer :)
Sounds great! I currently have a raw golden ale fermenting with citra and amarillo hops, as well as calypso and victoria, all added in the whirlpool. Good to know this was a good hop pairing.
Next up I will be brewing a blonde ale, using galaxy and cascade. Funny I am brewing these "summer styles" because it is currently winter here in Australia.
Great. Your winters could well be similar to our summers in Norway :P
@@DavidHeathHomebrew yes, I have heard from Europeans that Australia has Summer all year round
@@leser1music Haha, in recent years in Norway our temps have gone up to 30C but this is unusual. Usually its early 20s.
@@DavidHeathHomebrew that sounds like the start and end of winter here. Middle of winter the temp hovers around the teens
I prefer cooler temps personally.
Hi David, great video. Thank you very much. How should I take out the hop bag from the fermenter after 3-5 days? Thanks for your advise.
Thank you 🍻🍻.
I suggest adding the hops very late so that you can simply transfer but yes 5 days is the longest I would leave them there unless you cold crash with them in.
@@DavidHeathHomebrew Thank you for your reply. I put the bag today and still have 11 days to finish fermentation. According to your suggestions I want to remove the hops after few days to avoid grassy taste. As I am new in home brewing I do not want to spoil the beer.
I would not put them in at this point personally. Just near the end.
@@DavidHeathHomebrew thanks for your advice. Next time I will dry hop later. I hope the beer will be drinkable ;-) This time I would need to fishout the bag. As I will increase temperature from 20 to 22 over 2 day and keep it for 5 days I hope I minimize the risk of oxidation 🤔
I’m brewing this tomorrow! anything you would change about the recipe before I commit? or do you love it the way it is ? Thanks for all your advice and content! Brew on!
I do plenty of testing before I release a recipe to the public 🍻🍻🍻
Den her får e prøve å brygge og bra video som vanlig
Tusen takk :)
Could you up the dry hopping on this? I do enjoy hop flavor and aroma
I suggest trying it this way first then making a judgement for the next batch 🍻🍻🍻
@@DavidHeathHomebrew I was thinking the same to be fair.. 😁
Great 🍻🍻🍻
another great one obi wan!
Cheers CH! 🖖
Another great video. I can’t ferment under pressure. Do you still recommend the same temperature during fermentation or shall I drop it a degree or two?
Hi Eirik, best to follow the recipe as is shared in the videos description 🍻🍻🍻
What have I missed here David? Why are you putting the chilled wort back into the system and not straight into the fermenter? Surely this takes much longer 🤔
This is how it works with a counter flow chiller for the first minutes at least :)
Hi David, thanks for the video. Surprised to realise that you chill the wort back into the mash tun and then transfer to the fermenter when the required temperature is met. I've always just gone directly from the chiller straight into the fermenter without any issues. What's the advantage of doing it your way? Thanks.
Because I am using yeast that has all sorts of different pitch temperatures I find this way very useful. This starts as low as 10 and up to 42C, so it's a pretty wide area.
@@DavidHeathHomebrew Ah, I see. As previously, I much appreciate your prompt and careful responses.
Anytime Martin 🍺🍺🍺
I think this will be my next brew one question the citra alpha rating is double the usual 10-12 do I need to double the citra quantity
Just follow the IBU for the hop addition. I used Cryo Citra, hence the big AA%
Hi David, I'm learning so much from your guides. Thank you.
A question on this one, how do you achieve your correct final volumes if you only boil for 30 minutes? I use a a 35 L Robbobrew.
Hi William, If you enter into your brewing software a boil time of 30 minutes then it will make the needed calculations for you. If you go into the videos description (underneath the video on a computer) then you will see that I have shared the recipe link for Brewfather that has this built in. Because you are boiling for half the time your sparge water volume will be less.
@@DavidHeathHomebrew Done, excellent. Thank you David.
I have had a few problems with my brewing lately and following your guides have really helped me get back on track.
Great to hear William. I hope your issues become history soon.
You mention in this video that this style is suited to using a counterflow chiller as there is no hop stand. How would you go about using a counterfow chiller with a hop stand addition? Should the recipe be adjusted for the additional ibu that you will get from the hops continuing to isomerise during the extended time in the kettle at high temperatures as the counterflow chiller transfer is taking place? Or am i thinking too much into this? I ask as my transfers generally take around 45 - 60 mins which i would expect (even below boiling temps) too add significant bitterness.
Cheers, J
Also great looking beer, i look forward to brewing this as soon as i get the ingredients together
Thanks JB. I would use an immersion chiller if I needed a lower temp. The other way is to whirlpool down the temperature. Can be fast if you have a drill and paddle.
I recon ill invest in an immersion chiller, thanks again
Well worth it I believe 🍺🍺🍺
Hi David
I see you fermented for 12 days (7 + 5). Didn't the fact that you fermented under pressure speed up the time?
Regards
This isnt all fermentation, its settling time too. I like to give the yeast time to clean up
Sounds nice, and I want to brew that beer :-) BUT I do not have the Lallemand yeast - what else can I use. I have Verdant, different kveiks and US 05. Can I use any of these?
Cheers Dan. US05 or Voss Kveik will work well :)
Wonderful guide as usual I haven’t messed with a blonde in far too long 😬🍻
Haha, thanks Bradley. Gentlemen prefer blondes, apparently :p
Hi David, I will order this one for a friend with sugar issues. He says he should only drink Blondes because of this. I was hoping you mention this in your video, hence reaching out to see if you can put more light on this. In the past I have used enzymes to reduce the sugar but was not able to qualify this. Do you know of any research information in brewing to people with sugar issues?
Cheers
Michael
Hi Michael, sadly this is not an area of my knowledge. Enzymes that allow for a higher attenuation rate along with a high attenuating yeast would make sense though. If he needs this to be very dry then I would suggest adding wine yeast late in fermentation. Though MJ31 can often end up close to neutral (1,000) if that is enough?
@@DavidHeathHomebrew thank you for your response it was very useful. Cheers
@@DavidHeathHomebrew I'm not finding MJ31 as a wine yeast. Mangrove Jacks M31 is a Belgian Tripple. Any suggestions on where to find MJ31 Thanks
Great to hear :)
Its not a wine yeast as such but it often behaves like one :)
What crystal is only 19ebc. I can’t find anything that suits?
Sorry to hear that. I suggest getting the lowest you can and using the amount that gets you to this recipes EBC. 🍻🍻🍻
@@DavidHeathHomebrew Thanks for the response. Appreciate it. I'll keep researching.
Great, I hope you find something. Certainly I know that in the US homebrew stores have a smaller range of crystal malts compared to Europe. Thankfully, even much darker crystal can still be used, just in much smaller amounts.
Hi, those tea infusers look quite large, most of the ones I've seen are only about 45-50mm diameter, yours look larger. What size are they please?
Hi Bob, they are 11cm(4.3inches) in diameter. If you search places like Ali Express for Extra large tea strainers then you will find similar things.
As a matter of interest, how did using pressure effect the timings?
Yes, its faster in general because you can use higher temperatures.
@@DavidHeathHomebrew Thanks David, is it substantially different (time-wise) from the 7 days + 2 days at normal pressure?
Its going to vary but with pressure it can be done in half the time if the yeast is happy.
@@DavidHeathHomebrew Thanks David :)
🍺👍🍺
What no lutra recommendation? 😄
Not for this one 🍺😎
David, I am planning on fermenting this under pressure in the Fermzilla all rounder. I dont't have Temperature control for it. If I pitch US-05 at 25 deg C and fermented at 12 PSI, would I need to worry about the temperature getting to high? My brewing space right now has been running about 80 deg F ambient temperature.
Hi-Vince, that should be fine 🍺🍺🍺
David, would a floating dip tube need to be removed during pressure fermentation or could you get away with going through it with it attached? Loved the video although the bits with the black background were a little difficult to see. Liked that you went into the water profile settings in Brewfather I am about jump into water profiles. Keep the great content coming 👌 Cheers!
You can have it attached. This works in unitanks like Fermzilla but also in corny kegs too. Cheers :)
Always like a good blonde in the Summer.
Me too :)
@@DavidHeathHomebrew of course I like a warm Busch In the winter.. just saying 🤣
Haha :p