Honey Blonde
Specifics
Style:
Brew Date: November 23, 2007
Calories: 139 (12 ounces)
Conditioning: Bottles
ABV: 4%
ABW: 3.1%
Bottling ABV: 4.5%
Batch No: 2
OG: 1.042
OG (Plato): 10.47° P
Reading 1: 1.012  (7 days)
Reading 2: 1.012  (8 days)
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.41° P
App. Atten.: 70.7%
Real Atten.: 57.9%
Status: Bottled
General Information
Method: Extract

Pale straw colour. Crisp pale malt aromas with a hint of spicy hops, clean pale malt flavours and a light-bodied palate that finishes with obvious hop bitterness. Perfect for summer drinking.

Honey has been an ingredient of many great beers through history. Honey is highly fermentable and contributes subtly to the flavour of the brew.

Comments

23/11:- Time for a new brew. I wanted to try the Coopers Strawberry Blonde recipe, but wasn't able to find Strawberry Clover honey, so I've made a Honey Blonde using mixed honey instead. Hopefully the honey won't be too strong for the brew.

Initaial impression is a light, clear brew. So far the honey is hardly noticable, so it might just be OK, but I guess only time will tell.

Trying to keep the fermentation temperature to 22C, but this is proving difficult, even though ambient is only about 20C. Current fermenter temp is closer to 25C.

24/11:- Having the opposite problem from the last brew, I can't keep it cool enough. I guess Melbourne in summer is not idea for even an ale brew. I'me using ice bricks and a water bath to control the temperature.

1/12:- Finished fermenting now. The ice bricks seem to have kept the temperature down, although I'm not sure how stable it was. 

2/12:- Bottled today. A nice clear brew. Not much trub or krausen though. Maybe it's the different yeast strain?? Nice clear brew, no lingering taste from the hiney, although I've read that this comes through with time. It's quite warm this week, so there should be no problems with conditioning temperatures. I'm not going to worry about the heater setup, I'll just leave it be.

 

Recipe
Extracts
1.7 kilograms Coopers Canadian Blode Malt Extract 100% of grist
1.70 kilograms Total Extract Weight 100% of grist
Adjuncts
1 kg Coopers Brew Enhancer 1  
325 g Leabrook Farms Pure Honey  
Yeast
Coopers Coopers Brewing Yeast - Dry
Water Profile
Source: YLC Natural Spring Water
Calcium: 5.2 ppm
Magnesium: 2.5 ppm
Amount: 21 liters
Chloride: 14 ppm
Sodium: 17 ppm
Notes: Nice tasting Australian spring water
Procedure
  1. Dissolve Coopers Canadian Blonde, Brew Enhancer 1 and Honey in 3 litres of hot water.
  2. Fill fermenter with cool water to the 23 litre mark and stir.
  3. Sprinkle supplied yeast over the wort surface.
  4. Ferment temperature should be in the range 21C-27C.
  5. Bottle when specific gravity has reached 1.010 (or two readings the same over 24 hours).
Fermentation
Primary: 8 days @ 21° C
Secondary: 14 days @ 22° C
Tasting Reviews
Print Log Print Recipe Output to Beer XML
More BrewBlogs
Coopers Larger Aug 06, 2007
Brew Status
Coopers Larger Bottled
Honey Blonde Bottled