Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > Multiple - Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)

Reply
 
LinkBack Thread Tools
Old 03-26-2011, 01:19 PM   #1141
rack04
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Dallas
Posts: 479
Liked 4 Times on 4 Posts
Likes Given: 3

Default


Bottled my 1st attempt at this recipe last night. It sat in the primary for 3 weeks and finished at 1.010.

__________________
rack04 is offline  
 
Reply With Quote Quick reply to this message
Old 03-26-2011, 03:47 PM   #1142
OldManHouston
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Fairfax, VA
Posts: 108
Likes Given: 2

Default


Has anyone tried using Wyeast 1187 ringwood yeast on this?

__________________
OldManHouston is offline  
 
Reply With Quote Quick reply to this message
Old 03-26-2011, 07:26 PM   #1143
mrduna01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Louisville, KY
Posts: 870
Liked 24 Times on 22 Posts

Default


I'll be giving this recipe a try as everyone seems to like it. Going to brew up two 5 gallon batches tomorrow!

__________________
mrduna01 is offline  
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 06:29 AM   #1144
victorjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: san diego, Cali
Posts: 8
Default


Wanted to check in again here and say that although it dried out to 1.006, I tasted it today while racking to the keg and also let my SWMBO taste it. Both of us gave the thumbs up! My version added a half lb of base malt and upped the hops to .28 oz per drop because I live in San Diego and we are so hopped out here we can't even taste subtle anymore. My wife is the proof of that given that while beer touring earlier today she drank an 85 ibu Cascadian Dark Ale and didn't even notice.

This from a woman who didnt even drink beer 5 years ago!

Long story just to say thanks to Biermuncher for providing such a SOLID base recipe for a perfect session ale to Icon Brewery!!! We lift our glasses high to you sir!

__________________
victorjohn is offline  
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 03:35 PM   #1145
EllisTX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Booger County
Posts: 870
Liked 48 Times on 41 Posts
Likes Given: 8

Default


Just took a hydro after 7 days. I've gone from 1.043 to 1.012. The sample is has a lot of bread flavor in it. I fermented close to 70 for the first day or two before I could get my temps down. Any thoughts on the bread?

edit: The beer is very cloudy and hopefully not done fermenting. Could the bread be coming from all the yeast still in suspension?

__________________
EllisTX is offline  
 
Reply With Quote Quick reply to this message
Old 03-27-2011, 04:18 PM   #1146
mrduna01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Louisville, KY
Posts: 870
Liked 24 Times on 22 Posts

Default


Best thing about this beer so far is that I picked up the ingredients for 17 bucks! That will be reduced to around 10 hopefully when I start reusing the yeast and get sack of 2 row I'm ordering.

__________________
mrduna01 is offline  
peb4peb Likes This 
Reply With Quote Quick reply to this message
Old 03-27-2011, 11:37 PM   #1147
peabody304
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Austin
Posts: 37
Default


I brewed a one gallon batch of this (BIAB) on 2/26. OG 1.045 (I was just messing around with BIAB and boiled in an unfamiliar pot on the stove, so I had more boil off than I expected, thus the higher OG.)

Fermented 2 weeks at about 65 degrees. Since it was a short gallon, I didn't want to pull a hydro sample so I just cold crashed it for a few days.

Finally was able to bottle it last Sunday and used the last bit for a hydrometer sample (it was very cloudy in the jar, but after a while it did clear) and FG was 1.006. I got 8 bottles out of the batch.

After one week conditioning, we chilled one today, and tried it. Not quite as carbonated as I would like, but not far off. It tasted very nice, and when I offered SWMBO a taste, I lost the glass. She likes it very much.

So this has just jumped to the head of the brewing list. I'll be doing a 5 gallon batch next weekend.

Thanks for the recipe.

-peabody304

__________________
peabody304 is offline  
 
Reply With Quote Quick reply to this message
Old 03-28-2011, 12:37 AM   #1148
VoodooManX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Sidney
Posts: 109
Liked 2 Times on 2 Posts
Likes Given: 18

Default


Brewed tonight BIAB AG OG 1.040. Looking forward to it

Edit: Here's a photo of it the morning after sitting in the hydo test jar.
Also, the air lock was churning away nice n' steady this morning.

199789_1772639568567_1616626349_1658521_4358097_n.jpg  
__________________

Just brew it.

VoodooManX is offline  
 
Reply With Quote Quick reply to this message
Old 03-28-2011, 03:29 PM   #1149
chicagobrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Chicago
Posts: 177
Liked 3 Times on 2 Posts

Default


Quote:
Originally Posted by victorjohn View Post
Well my first brew of this was a bit of a disaster. I lost about 4 degrees during mashing, ending around 146-7 degrees after an hour. Then when I got a stuck sparge towards the middle of fly sparging and had to finish with a batch sparge of the rest of the sparge water... had to eyeball the needed volume.

Miraculously, we came in at 1.042 OG and ended at 1.006 FG. I tasted some at the FG reading and it seemed a bit thin to me, but tasty. The yeast got like 85% attenuation. Its WLP001, and the fermentation didn't seem all that aggressive.

I pitched a half sized starter.

I'm guessing the dryness has to do with the low mash temps. I am a bit depressed about it, but attempting to be hopeful.
Victorjohn,

Don't worry too much about the thinness. Mouthfeel changes significantly when carbonation is added. If you're really worried, I'd bump up the carb a touch.
__________________

O'zapft is!

chicagobrew is offline  
 
Reply With Quote Quick reply to this message
Old 03-28-2011, 06:14 PM   #1150
victorjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: san diego, Cali
Posts: 8
Default


Quote:
Originally Posted by chicagobrew View Post
Victorjohn,

Don't worry too much about the thinness. Mouthfeel changes significantly when carbonation is added. If you're really worried, I'd bump up the carb a touch.
Hey thanks, thats a good word. Its in the keg with a bit of pressure on it conditioning for a few days now. I took a bigger sample when transferring to the keg and I think you are right... its going to turn out great!
__________________
victorjohn is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
BM's Centennial Blonde -> Strawberry Blonde illin8 Recipes/Ingredients 8 12-11-2013 07:21 AM
Finalizing my first all-grain-Centennial Blonde Q2XL All Grain & Partial Mash Brewing 8 04-08-2009 02:56 PM
Brewed First All Grain - Centennial Blonde - High Gravity just curious why Jewrican All Grain & Partial Mash Brewing 4 03-25-2009 02:03 PM
First All Grain - Centennial Blonde Questions BrewinHog All Grain & Partial Mash Brewing 4 12-11-2008 06:17 PM
Centennial Blonde/Columbus Blonde The Pol All Grain & Partial Mash Brewing 12 06-24-2008 01:14 AM