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Has anyone had any great luck with a Blonde Ale recipe. I brewed one two months ago and i really enjoyed it. The average score from the two competitions i had submitted it to was 30 which isn't bad but i wasn't left with any clear path on how to improve the beer. I fermented with West Yorkshire Ale from Wyeast, its one of my favorite strains for general brewing, and every judge had commented on light fruity esters which shouldn't be there.

The style guidelines do state that these are acceptable in the style and not wanting to tweak the recipe too much i just rebrewed the same grain bill today and used the London ESB strain. I also pitched a double starter to ensure a health population (318B cells). I'm curious to see how much of a difference the London ESB strain will make in the overall taste of the beer. I have taken to the habit of drinking some of the starters i make and i must say the starter from the ESB strain was pretty tasty.
My recipe is very simple
94% 2 Row
3% Wheat
3% Munich
18IBU
Mash at 150

I got a 1st with one I called "Poolside Blonde" other competitions didn't rate it very highly (not to style). I'll look up more details when I get a chance. If you look up the style guidlines there's a huge scope, including summer ales etc. It seems every judge has his own idea of how it should be though, because of that diversity, and that makes it a difficult style to place in, more a luck of the draw class.

Mark, out of curiosity are you heating that mash with the element inside the bag? If so do you ever get any scorching?

I wondered that too. I think that might be post mash, coming up to the boil with the bag for the hops?

I have never had any scorching during the mash. I take the heat stick out prior to starting the boil and check the element every time. I have had scorching on my large setup at home when i brew high ABV beers (i had brewed an entry for the Saint John winter warmer competition that i had to dump at 9.5%).

On my setup here in NL today was the 18th batch since September using this method without scorching. At home on the larger setup i have a false bottom and the element is underneath the false bottom so its a bit different. I was worried about scorching this way but *knock on wood* nothing.

I used West Yorkshire Ale for my blonde too. It left it slightly sweet, which I think is how a blonde is supposed to be. It got the gold at MALT, and didn’t place at members of barleyment, and half pints pro am. It was pilsner with 10% dark Munich, and hopped late only with lots of Galaxy. It was very nice, but probably not to style. Too hop forward and not malty enough was said a few times. None of the judges complained of esters, although a couple mentioned them, and one liked them.

Judge Sandy was the first to give me feedback on that one.

GAM wrote:Mark

The Pool side blond was a little sweet but as a summer beer it was nice.

Sandy

Why do you heat your mash Mark? are you stepping?

I like to keep it within 0.5 degree of mash temp so i'm frequently heating right now i need to rig up an insulation jack for this kettle to prevent this from happening lol

I let my mash temp drop by 10F from beginning to end, and I like doing that

...takes all sorts.

I test my SG throughout the mash and 90% of the conversion is usually done by 20 minutes so i can see why letting the temp slide wouldn't make a huge difference. As long is it only slide a degree or two in the first 20 then it probably isn't making much of a difference at all but.. old habits die hard.

I maintain it's beneficial, alpha works at the beginning and breaks up the starches, then beta gets it's ideal temp to finish the job. I have no proof.

I think the drifting temperature benefits from diminishing returns.. beta amylase denatures throughout the mash pretty quick around 150F and after it is denatured it doesn't return to a usable form as the temperature drops. When they do profiles of beta amylase activity the lower output isn't caused by being outside of an optimal temperature window, like we tend to think of, but by increased denaturing of the enzymes in the higher temperatures. So the beta amylase works best at lower temperatures because it isn't destroyed as fast!

Ok, so here's another argument Mark ...let your mash cool down a bit and save some beta from destruction

Beta-amylase and i don't get along very well.. i'm happy denaturing it.

mcgster wrote:Beta-amylase and i don't get along very well.. i'm happy denaturing it.

An alpha brewer.

Mark have you ever raised to a mash out temp with the element in? Say 152 to 168? Results?

LiverDance wrote:Mark have you ever raised to a mash out temp with the element in? Say 152 to 168? Results?

Yes actually i mash out all my beer now, i turn the burner on and set the heat stick to max to bring it up to 168, it normally gets there pretty quick. The heat stick element is pulled out when the bag comes out and that is when i check for any signs of scorching.