Saltaire Blonde

[Uncle Joshua]

I'm planning a clone of Saltaire Blonde as one of my next few brews.

It gives you the ingredients on the label but, anyone got any idea when to add the hops and how much to use?

[soupdragon]

Ade?

Cheers Tom

[seymour]

This should get you pretty close. Love the look of their brewhouse!


SEYMOUR SALTAIRE BLOND CLONE (update)
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters

GRAINBILL:
85% = 6 lbs 15 oz = 3.15 kg, Low-Color Pearl Malt (can substitute Maris Otter)
10% = 13 oz = 369 g, Torrified Wheat
5% = 7 oz = 198 g, CaraPils/Dextrin

SAAZ HOPS:
.8 oz =23 g, 75 minutes remaining
.8 oz = 23 g, 45 minutes remiaing
1 oz = 28 g, 5 minutes remaining, steep for 20-30 minutes before chilling

Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted

75 minute boil

Yeast: Thwaites top-fermenting strain, perhaps similar to Whitbread-B (sold as Wyeast 1098, White Lab WLP007, Safale S-04, or Youngs) Ferment at 62-68°F/16-20°C

Prime with ¾ cup white sugar, boiled with a bit of water

Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.

Stats assume 80% mash efficiency and 75% yeast attenuation:
OG = 1.040
ABV = 4%
IBU = 20
Color = 3°SRM/6°EBC

[john_drummer]

I must get off my backside & pay them a visit, they're just down the road from me

planning on doing something similar to their Triple Chocoholic Stout for my next brew

[Uncle Joshua]

Ade?

Cheers Tom

Eh?

This should get you pretty close. Love the look of their brewhouse!


SEYMOUR SALTAIRE BLONDE CLONE
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters

87.5% ≈ 7 lbs ≈ 3.18 kg, Maris Otter 2-row pale malt
12.5% ≈ 1 lb ≈ 454 g, Wheat malt

Bittering hops: 1.75 oz = 50 g, Hallertau - 60 minutes remaining
Aroma hops: 1 oz = 28 g, Saaz - 5 minutes remaining

Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted
90 minute boil, start hops at 60 minutes remaining
Yeast: Nottingham would be fine, but a true German ale or Kölsch strain would be better, such as: White Labs WLP029 or WLP036, Wyeast 2565 or Wyeast 1007
Ferment at 62-68°F/16-20°C
Prime with ¾ cup white sugar, boiled with a bit of water
Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.

Stats assume 80% mash efficiency and 75% yeast attenuation:
OG ≈ 1.041
ABV ≈ 4%
IBU ≈ 20
Color ≈ 3°SRM/6°EBC

On the label it states...

Low colour pearl 85%
Torrefied wheat 10%
Caramalt 5%

Hallertau? The label states saaz for bitterness and aroma.

I must get off my backside & pay them a visit, they're just down the road from me

planning on doing something similar to their Triple Chocoholic Stout for my next brew

I have been to buy bottles before but I have never had a look around.

[soupdragon]

Ade?

Cheers Tom

Eh?

Ade or should I say pdtnc. He works at Saltaire Brewery the lucky chap

Cheers Tom

[Uncle Joshua]

Ade or should I say pdtnc. He works at Saltaire Brewery the lucky chap

Cheers Tom

Fantastic! three of their beers would be in my top twenty.

[soupdragon]

Fantastic! three of their beers would be in my top twenty.

We don't get their beers around by us very often but the ones I've had have been most pleasant

Cheers Tom

[seymour]

On the label it states...

Low colour pearl 85%
Torrefied wheat 10%
Caramalt 5%

Hallertau? The label states saaz for bitterness and aroma.

I didn't have a label, you shoulda put those details in your OP. All I had was the brewer's description from their website and Ratebeer:

A straw coloured light ale with soft malt flavours, delicately hopped with Czech and German hop varities.

Given that, you gotta admit my reverse-engineering guesses were pretty damn close I got the percentages, the wheat and the saaz all on my own. I didn't figure they'd use one hop from two countries, which is why I went with Hallertau and Saaz, a popular and historically-accurate pairing for this style. I'll update my recipe.

[Uncle Joshua]

I didn't have a label, you shoulda put those details in your OP. .

I should have, Sorry. I have done a few blonde using Saaz as a single hop but never managed to get it just so.

I don't seem able to find Low colour pearl anywhere.

[seymour]

...I don't seem able to find Low colour pearl anywhere.

I've read several times it's mainly just a larger kernel 2-row pale malt which increases yield ever-so-slightly, but that Maris Otter is a perfectly good substitute. For what it's worth, the efficiencies of my recipe above were calculated using regular Maris Otter yields.

[Uncle Joshua]

I now have some Low colour pearl.

Anyone any idea on a hop bill?

[seymour]

cancel that

[WishboneBrewery]

You want 3 hop additions over a 75 minute boil, its a 1040 wort and comes out at 4%.
First and Second Hop charges are 30mins apart and identical. The late hops go in for a 5min boil and then are left to stand for 20-30mins.
Yeast originally came from Thwaites Brewery.

[Uncle Joshua]

You want 3 hop additions over a 75 minute boil, its a 1040 wort and comes out at 4%.
First and Second Hop charges are 30mins apart and identical. The late hops go in for a 5min boil and then are left to stand for 20-30mins.
Yeast originally came from Thwaites Brewery.

Cheers pdtnc. what total amount of hops would you use?