Saaz blonde ale

[Leftofcentresalterego]

Saaz blonde ale

5kg Joe White Pilsener malt, toasted for 1 hour at 90c then for a further 30 minutes at 100c
500g weet bix
200g dextrose (optional)

65 g gold cluster hops
24 g saaz hops

Mash malt and weet bix for 1 hour at 65c for a nice, crisp ale. Strain and sparge, boil wort for 15 minutes then add 35 g of gold cluster. Boil a further 30 minutes then add 30 g of gold cluster. Boil a further 15 minutes then add 24 g of saaz. Ferment at around 17c using safale-04.

The short toasting gives a bright gold colour, a little deeper than a pale ale but not yet amber in colour and nice hints of honey and malt. The saaz hops is quite refreshing and has floral characteristics. Good on a hot day.

note: do not overdo the saaz otherwise the end result will be so floral as to be like drinking a flower garden.

[Jovial Monk]

Weetbix is just flaked wheat stuck together with Coopers light liquid malt extract. Mashing breakfast cereal not often done but if it is your only way of getting some adjunct--unmalted grain--a sugar/color etc free breakfast cereal is fine. A muesli without sultanas or other fruit added in ample amounts (say 10% by weight) will add complexity.

[Leftofcentresalterego]

Muesli eh? Sounds interesting. The weet-bix/flaked wheat has definately improved head retention! Also adds a subtle bread/grain like flavour in the background. I like it!

Too much sometimes

[Jovial Monk]

Yeah muesli is flaked grains, with oats & wheat, perhaps rye: calls for a betaglucanase rest at 32C for 25 mins or so and a short protein rest at 50C(-ish, 45-55C fine.)