This was a single hop blonde ale from a 10 gallon split batch. It came out way maltier than I anticipated, and, because I fermented it cooler, was fairly clean and resembled a pale German lager. I entered it as a Kellerbier (wasn’t quite clean/bright/hoppy enough for a pilsner) in a competition and scored 3rd place (out of 9 entries) in the Continental Ales category. I’ll update with judges notes when they come in.
Appearance: Golden yellow, slight haze. Average white head that lasts for a few minutes and leaves moderate lacing.
Aroma: Breaded malts with a touch of butterscotch and noble hops.
Mouthfeel: Carbonated to medium level, fits the bill. Medium body with a slight astringent finish.
Flavor: Malts dominate with breaded pils malt and some herbal/floral hops in the finish which help to cut through the sweetness and provide balance. Slight buttery flavor which compliments the malts well.
Overall: This may be my new favorite “quick” blonde/pils-ish recipe. It’s heavy on the breaded malt flavor, but bumping up the hops wouldn’t hurt it. The Jaryllo hops were pretty muted, but overall they worked really nicely in this recipe being a close relative to noble hops. I’m pleased with the English yeast’s performance – it really moves the malts out in front, and adds that little diacetyl note which makes me think “lager”. I was a little nervous about entering it as a Kellerbier (or anything German), thinking that someone would call my bluff on the English yeast, but no one seemed to notice! Booyah!