Matching Hops Within Style
Blonde Ale
There are many factors involved in home brewing beer such as the amount and type of malt, hops, water, temperature, fermentation temperatures and of course yeast. When combined properly, the true characteristics and flavor will be displayed in that special brew.
Previously we worked on recipes for a SMASH (Single Malt Single Hop) beer to identify the flavor profile using one hop variety in the kettle. Hop listings specify which ones are better suited for lagers while others would work best in ales. Often tradition dictates their use as seen in old world versions and presently in Craft Beer production.
Since hops add bitterness, flavor and aroma in varying degrees it would seem reasonable to choose the proper ones. These attributes are derived from compounds found in the hop cone Alpha and Beta acid oils. Strength and quantity can vary.
Bitterness is achieved by controlled boiling to manipulate the three major contributors Cohumulone ( “unpleasant” ) Myrcene ( floral and citrus and pine Oh My ) and Humulene ( herbal or spicy am I ) levels that add to flavor and aroma. For individual hops check out recent posts published by the distributor and growers. Two other hop oils, caryophyllene and farnesene are also present in smaller percentages and could have an influence.
Pride and bragging rights have been formed as expert brewers combined hops of different strains to manage bitterness and style profiles. Huge collaborations produced so many unique blends that offer inspiration to anyone that seeks to brew.
Developing a system that successfully combines carefully chosen hops forming a fine balanced Blonde Ale always comes from experimenting and recording the recipes. Mix and match hops or do a solo.
So many new hops are becoming available that have experimental numbers and names that need to be checked out.
Choosing hop combinations for any style of beer involves going to the chart and matching percentages value. Since Cohumulone is perceived by many brewers to impart an “unpleasant” bitterness to beer selecting and matching ones with low levels would work well in a blonde ale. Keep in mind that the use of high Cohumulone level hops could bump up your Blonde to the likes of a Pale Ale or IPA.
Pair up hops that match Cohumulone levels to avoid clashing aspects ruining an otherwise well made beer.
Blonde Ale Hops – values shown as median and generally accepted
Variety Usage Avg. % Cohumulone Myrcene Humulene
Cascade Dual Purpose 36 53 13
First Gold Dual Purpose 33 28 22
Liberty Aroma 27 30 37
Magnum Bittering 26 33 37
Northdown Dual Purpose 28 26 45
Nugget Dual Purpose 27 56 17
Santiam Aroma 23 32 25
Sterling Dual Purpose 25 46 21
Strisselspalt Aroma 23 26 21
Tettnanger (US) Dual Purpose 23 22 21
Ultra Aroma 30 30 34
Willamette Aroma 33 50 25
Saaz Cz Aroma 26 23 43
The beer below scored a 37 in a BJCP Sanctioned Competition taking 2nd Place
Recipe:
Blonde Ale 5 Gallon
10 # 2-Row malt
4 oz. Caramel malt 30 °L
.5 oz. German Magnum hops pellets 11.9 % AA
1 oz. Czech Saaz pellets 3.0 % AA
Mash 4 G. water at 164 °F in tun add grains to 155°F 60 min.
2 G. water 170 °F stir set 5 min.
Sparge 4 G. 170 °F water
Boil 60 min.
Hops First addition .5 oz. Magnum @ 15 min.
Second 1 oz. Saaz @ end
O.G. 1.050 4 SRM 20 IBU’s .4 BU:GU
Yeast WLP008 East Coast Ale
Fermentation 65- 68 °F
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Secondary____________________________________________
Fridge _________________________________________________
Keg_______________________________________FG 1.008
Notes ______________________________________________________
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5.5 % ABV
79 % Efficiency 29 ppg
Apparent Attenuation 83 %