Recently started reading up on the LoDo method and before rebrewing a Helles using the method, I tried it on an American Blonde Ale.
I do BIAB no sparge. Instead of pre-boiling water (distilled) I used the baker’s yeast/corn sugar method. Waited an hour. Conditioned and milled grain and lowered bag with grain slowly into water. Used SMB at a 30 ppm rate, anf used BrewTan B due to copper chiller. Capped the grain with a smaller pot cover and saran wrap. Boiled on low, with kettle partially covered. Had a few issues here and there where my burner got the boil going harder than I wanted. Transferred to carboy without splashing, added yeast and oxygenated with O2.
After fermentation I did closed transfer to keg and then carbed with CO2. Have since bought a spundling valve.
Recipe is the Centennial Blonde found on this site. For my efficiency that wound up being:
7.62 lbs Two Row
0.82 lbs Carapils
0.37 lbs Crystal 10
0.37 lbs Vienna
1.5 oz Centennial spread over 60 min boil.
Once carbed, I think the beer tastes great. Deep malt flavor with a nice hop aroma and bite. With all the Centennial, I said to a friend it’s a “session” Two Hearted ale. Bring the beer to club meeting where everyone enjoyed, but national judge in club described it as “a little buttery and lots of corn”.
I get none of that. Granted he had it after it sat on table for two hours and was warm, but of course my first thought after reading the forums on LoxOxygenBrewing, was that here’s another judge who does not understand the depth of malt flavor in a LoDo beer. But if course being my first try, who knows. Would you get “corn” from that grain bill with LoDo?
I do BIAB no sparge. Instead of pre-boiling water (distilled) I used the baker’s yeast/corn sugar method. Waited an hour. Conditioned and milled grain and lowered bag with grain slowly into water. Used SMB at a 30 ppm rate, anf used BrewTan B due to copper chiller. Capped the grain with a smaller pot cover and saran wrap. Boiled on low, with kettle partially covered. Had a few issues here and there where my burner got the boil going harder than I wanted. Transferred to carboy without splashing, added yeast and oxygenated with O2.
After fermentation I did closed transfer to keg and then carbed with CO2. Have since bought a spundling valve.
Recipe is the Centennial Blonde found on this site. For my efficiency that wound up being:
7.62 lbs Two Row
0.82 lbs Carapils
0.37 lbs Crystal 10
0.37 lbs Vienna
1.5 oz Centennial spread over 60 min boil.
Once carbed, I think the beer tastes great. Deep malt flavor with a nice hop aroma and bite. With all the Centennial, I said to a friend it’s a “session” Two Hearted ale. Bring the beer to club meeting where everyone enjoyed, but national judge in club described it as “a little buttery and lots of corn”.
I get none of that. Granted he had it after it sat on table for two hours and was warm, but of course my first thought after reading the forums on LoxOxygenBrewing, was that here’s another judge who does not understand the depth of malt flavor in a LoDo beer. But if course being my first try, who knows. Would you get “corn” from that grain bill with LoDo?