It has been nearly six years since I’ve done a proper blonde ale, because pilsners are now my go-to for a light, drinkable brew. In the interest of returning to my roots, I made some light modifications to Gordon Strong’s New World Blonde Ale in Modern Homebrew Recipes. I have made a version of this previously, and the main edit here was to the hops. I wanted a beer that would be relatively simple to brew and ferment, but also with some interesting hop character. The name is a nod to the recent total eclipse–enhanced by the astronomically-themed hop varieties.

For a little extra fun, I drafted a bottle label for the beer — the stylized sun matches the pattern of prominences and the visible corona shape visible on April 8, 2024.

Totality Blonde Ale

• 4.75 lb. 2-row malt (Briess)
• 4.75 pilsner malt (Rahr)
• 8 oz. Munich I malt (Weyermann)
• 4 oz. Caravienne malt (Dingemanns)
• 0.25 tsp. BrewTanB (added to mash)
• 0.5 oz. Galaxy hop pellets (15.3% alpha), 10 minute boil
• 0.25 tsp. BrewTanB, 10 minute boil
• 1 Whirlfloc tablet, 5 minute boil
• 0.5 oz. Galaxy hop pellets (15.3% alpha), 5 minute boil
• 1 pkg. California Ale dry yeast (White Labs, WLP001)
• 2 oz. Eclipse hop pellets (17.6% alpha), dry hop in keg
• 1 oz. Galaxy hop pellets (15.3% alpha), dry hop in keg

Target Parameters

• Full volume infusion mash to hit target of 152°, 60 minutes, no sparge
• 1.047 o.g., 1.010 f.g., 4.8% abv, 16 IBU, 5 SRM
• Water built from RO to hit 49 ppm Ca and 87 ppm Cl

Procedure

• I formulated the strike water with 7.25 gallons of RO water and 5 g of CaCl, to match the desired water profile. I heated the water to 157°, before adding my grains and 0.9 mL of 88% lactic acid. I held the temperature at 152° for 60 minutes, with recirculation, before raising the mash to 168° for 10 minutes and then pulling the grains.
• In total, I collected 6.5 gallons of runnings at 1.041, for 71% mash efficiency.
• I brought the kettle to a boil and added hops and finings per the recipe. After a 60 minute boil, I turned off the heat and chilled to 68°. Once transferred to the fermenter, I pitched the yeast.
• I brewed this beer on 12 April 2024. Starting gravity was 1.049.
• I fermented the beer at 68°, and evidence of vigorous fermentation was visible by 14 April 2024.
• Final gravity was 1.009, for 5.2% abv. I kegged the beer using a closed transfer on 11 May 2024, and added the hops in a baggie (very quickly opening the lid to the keg). I attempted to remove them a few days later after carbonation, but they had sunk to the bottom already.

Tasting

• Appearance
  • Gold beer with very slight haze. Pours with a persistent and fluffy white head that leaves slight lacing on the glass.
• Aroma
  • Medium-light hop aroma; some peach, maybe a bit of orange. This is alongside a light malty aroma, with slight caramel/candy aspects.
• Flavor
  • Medium bitterness and medium maltiness. There is maybe a slight fruity nature in the beer, but it’s quite subtle; probably from the hops? As it warms, it becomes “peachier” in nature!
• Mouthfeel
  • Medium body, moderate carbonation, smooth and slightly dry finish.
• Would I Brew This Again?
  • This is a pretty decent blonde ale! It comes in perhaps a touch more bitter and dry than I would like, and the slight haze (probably from the dry hops) is a minor style ding, but overall it’s quite drinkable. I enjoy revisiting this classic style! The peach character–presumably from the Galaxy hops–is really nice
• Overall
  • 8/10