blonde beer

[seymour]

Yum. I'd order a pint.

[Monkeybrew]

I'm torn. I'd probably use maple or muscodavon but not both (or at least less muscodavo.) Otherwise your non-malt adjunct percentage is 32% which I'd think is too high. On the other hand, the Coopers kit is concentrated-down, so that would likely change the way percentage calculations work...your recipe might be just fine. Anyone else have an opinion on that?

Other than that, I think you've got a fun experiment and the makings of a very tasty pint.

I think your yeast selection and fermentation temperature are perfect.

Right then - as soon as the FV becomes available, guess what I'll be making!? Probably a good idea to swap the sugar for light DME. From a 500g bag of DME I guess 350g into main brew, leaving 150g to prime. Found some Windsor yeast. Other questions I'm mulling over are how to ensure a reasonably luscious mouthfeel and whether/what aroma hops might work well - I've got some Goldings and Saaz but can get others.

In answer to your luscious mouthfeel question, the Windsor yeast has a relatively low attenuation, so should leave your brew with a nice body. Make sure you have sufficient headspace in your FV, as Windsor is quite lively in the first 24-48 hours.

MB

[Stomach]

This thread is tickling my interest in blonde beer, particularly the Canadian Blonde!

But the recipe sounds good too! Hmmmm things to thing of!

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I will be trying that recipe you gave me soon Seymour!

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