[madscientist]

So i've decided I want to do another blonde ale.  Something easy drinking, but a little bit on the hoppier side. 

Was thinking of doing a partial mash with pilsner and 2-Row, and then adding some Pilsner LME to finish it off.  I think I want to use Mt. Hood and Saaz or maybe perle.  I am thinking of bittering with Mt. Hood and finishing with some Saaz.  I'm also considering using something like Magnum as a clean bittering hop and then finishing with Mt. Hood and Saaz.  Thoughts? 

Also if i do a mash with mostly pilsner (let's say 3lb roughly), should I do a 90min boil?

[tschmidlin]

Also if i do a mash with mostly pilsner (let's say 3lb roughly), should I do a 90min boil?

I would.  The rest seems fine too.

[Poobah58]

I had a Victory Summer Love yesterday. One of the better Blonde Ales out there. Very refreshing. It's on the bitter side with a tinge of lemon (Citra?). I'm inspired to brew one myself. Please lets us know how yours turns out.

[madscientist]

Thanks!  I will let you know how this turns out.  I won't be able to brew it until sometime in June, unfortunately. 

Currently, I'm deciding on which yeast I want to use.  I may consider using 2124 the Bohemeian Lager in the low 60's.  (Idea from BrewingTV).  I am also considering US-05 or WL 007 for something completely different.  Anyone have an experience with the 2124 at these temps or can give me some direction between US-05 and WL 007 (Dry English Ale i believe it is).

Thanks!

[Mark G]

2124 works well at that temp. I've used it to make California Commons. You'll definitely get some fruity esters from it. Aerate and pitch a quantity close to what you would use for a lager, otherwise you get some sulfur.

If you choose to go with US05 or WLP007, I personally prefer 007. If you ferment in the low 60s, it will be pretty clean, balanced more towards malty. If you want more yeast character, push it into the upper 60s. It also flocculates nicely.

[madscientist]

2124 works well at that temp. I've used it to make California Commons. You'll definitely get some fruity esters from it. Aerate and pitch a quantity close to what you would use for a lager, otherwise you get some sulfur.

If you choose to go with US05 or WLP007, I personally prefer 007. If you ferment in the low 60s, it will be pretty clean, balanced more towards malty. If you want more yeast character, push it into the upper 60s. It also flocculates nicely.

Thanks, this is a great starting point.  I am leaning towards using 007 at this point. 

[madscientist]

Here's the recipe I worked out for a 5gal batch
3.5 gallon boil
90 minute boil
IBU: 27
SRM: 3.5
OG: 1.051

3.5 lb Pilsner malt
Mash at 152 for 60 min.  Batch sparge.

3.3 lb Pilsner LME
1 lb Extra light DME (30 min addition)

0.5 oz Magnum @ 60 min
0.5 oz Czech Saaz @ 20 min
0.5 oz Czech Saaz @ 5 min
0.5 oz Czech Saaz @ 2 min

Ferment in low 60's with WLP007.

[kylekohlmorgen]

I've never tried dry-hopping with Saaz, but I think this would be a good candidate!