US-05 in a Blond Ale?

[Surgeon General]

.5# C-15
1# Sugar
6# LME

1.25 oz. Williamette @ 60
.5 oz. Williamette @ 10

1.053
23 IBUs

This is going to be a birthday gift to my brother who is a BMC drinker.

Do you think the dry yeast will be appropriate for such a clean and low in flavor brew? I've used it in Ambers, IPAs, Stouts, but ever in such a restrained brew. Can't do a starter right now, and don't want to buy $14 of yeast.

[seanhagerty]

S-05 fermented cold (low 60's) should do well for you.

[BDawg]

^^^ I agree with Sean. US-05 in the low 60's will be a great choice for this.

[northern brewer]

Ironically I have a blond ale in the fermenter right now with US-05 sitting at 64 degrees, fermenting away nicely.

I needed an lighter beer for my superbowl party with many BMC drinkers.

Going by memory it was something like

9lbs 2-row
1 lb munich
.25 lb cara-munich

.3 oz German Magnum for 45 min
.5 oz Cascade at flameout

Not quite a true blond by style guideline, but pretty close. That's why I named it "Dirty Blond"

[Lars]

I'll echo what the others have said and add a bit. Ferment low. US 05 has a tendency to ferment to near complete dryness (I had a cream ale go down to 1.004 with it). Keeping it cool will prevent it from drying out too much. If you brew all grain you could increase your mash temp... I'm just sayin.

[seanhagerty]

Lars has a good point. I dont like the dry edge on a blonde, so raising your mash temp will help you out with that.

[Surgeon General]

Wow, I've never had it attenuate like that. Maybe it's just my procedure, but the last two beers I did were an Amber & Porter that hit 74% & 75% AA respectively. That's about what I usually get with this yeast. I wanted it to finish in the 1.008 to 1.010 range so I put the sugar in there. Hmm... Some things to think about.

[rhino777]

I also just did a Blonde with US-05.