Saltaire Blonde Recipe

[yeasty]

After enjoying several pints of Saltaire Blonde this weekend I fancy having a go at a similar brew myself. From what I can find out on here it seems to have plenty of Saaz in it but surprisingly cant find much more about it. Has anybody brewed anything similar and recommend the hops?

Thanks

[Manx Guy]

Hi Yeasty!

From the bottle label (which I assume is the same grain bill)
Low colour pearl malt 85%
Torrefied wheat 10%
Caramalt 5%
OG 1040 (ish)
Saaz hops to bitter and for aroma. My guess would be to about 26-28 IBU

The label also notes that soft Yorkshire water is used with added Calcium Chloride and Gypsum
You could go for a teaspon of each IF your water is soft... Otherwise probably stick to your usual water treatment

Hope that helps...

Guy

[yeasty]

Brilliant Manx Guy, I will give it a try and post my results.

Thanks

[Manx Guy]

Hi!

You're welcome!
Thinking about it there is a chap on here who I beleive works at said Shipley brewery...
I'm sure they may be able to give some further direction - assuming they don't get hung drawn and quartered for giving away brewery secrets...

What sort of hop schedule were you thinking of?

I'd be tempted to keep it fairly simple and go for something along the lines of:
20IBU @ 90mins
8IBU @10mins
and add 28g at flame out

Saaz can take a while to condition and 'settle down' and I beleive that dry hopping with Saaz is only for the 'dedicated' or experience (with this hop). If I recallcorrectly it is noted that grassy notes can develop when dry hopping with Saaz.

Good luck and let us know how the brew turns out!

Guy

[yeasty]

I actually only live 5 minutes down the road from the brewery myself and was there for the April Northern craft brewers meet. I guess it would be 'dodgy ground' for said member to advise?? After sampling his double oat he is certainly in the right job!

I will be going with:

25L

Pale Malt 3900g 77%
Vienna Malt 400g 8%
Torrefied Wheat 520g 10%
Caramalt 260g 5%

75g Saaz 90 mins
10g Saaz 10 mins
25g Saaz < 80'

Wyeast 1469

1/2 tsp Gypsum + 1/2 tsp Calcium Chloride added to mash

Hopefully brewing this weekend so will post after tasting.

[WishboneBrewery]

Its actually 'Lager Malt' in Blonde, the bottles are wrong.
Don't skimp on the Late Hops, and the Liquor treatment is DWB (Dry Liquor Salts to Homebrewers)

Did I talk to you at the NCB meet? Hope you enjoyed Tony's tour.

[yeasty]

I think I'll cross off the Vienna and increase the pale malt. I've no larger malt and a sack of Maris Otter to get through. I'll also increase the late hops a bit. I've not really bothered much with water treatment in the past and had pretty good results. I do add 1/2 tsp of both Calcium Chloride and Gypsum but to be honest I've not noticed a difference. I've never used Dry liquor salts before but will look into it. May be its time to test my water and properly look into water treatment.

We didn't talk any more than you serving me a pint. I was wearing a red check shirt if that narrows it down?? Is was a good afternoon and got some good tips from other homebrewers.

Thanks for the tips

[WishboneBrewery]

If you are 'that' local I've got a water report that will let you use http://www.jimsbeerkit.co.uk/water/water.html so long as you have all the individual salts. PM me your email and I'll forward it on if you are interested.