Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)

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I am firing this recipe up for the first time in a couple hours! Just so happens I have all the ingredients on hand except the Notti. I will go with WLP001 Cali Ale.

I have been craving a lighter beer after all the darker maltier ones I have brewed over the winter.
 
Just tried my extract version of this beer. Very nice. A little spicey vs. bitter but should settle. Thanks Biermuncher.

100_1896.jpg
 
BierMuncher you are a genius. 2 weeks in primary and one week in the bottle. I am enjoying my first of many I believe. SWMBO also approves. Thanks!
 
Pharmguy said:
Just tried my extract version of this beer. Very nice. A little spicey vs. bitter but should settle. Thanks Biermuncher.
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The centennial tames after just a few days.

vtbeerman said:
BierMuncher you are a genius. 2 weeks in primary and one week in the bottle. I am enjoying my first of many I believe. SWMBO also approves. Thanks!
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When the SWMBO is happy...we're all happy. :D
 
I'm making 11 gallons this week. My LHBS only had 1 pkg of notty..., what are some other common yeasts that I can use? I will pitch the notty in 1 fermenter and something else in the other.
 
annasdadhockey said:
I'm making 11 gallons this week. My LHBS only had 1 pkg of notty..., what are some other common yeasts that I can use? I will pitch the notty in 1 fermenter and something else in the other.
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Notty has plenty of punch for this 11 gallon batch. I've split notty before and it does fine....fermenting within 8 hours. [Little Experiment]

Just make sure to hydrate it at the beginning of your session and one packet will be plenty.
 
I've got an extract version of centennial in the fermenter at week no. 2, and was planning to let it sit another 1 or 2 weeks. After reading the last few posts, will it improve much if I let it continue to sit in the fermenter (enough to really be worth it), or should I just bottle it now and start enjoying?
 
BierMuncher said:
Notty has plenty of punch for this 11 gallon batch. I've split notty before and it does fine....fermenting within 8 hours. [Little Experiment]

Just make sure to hydrate it at the beginning of your session and one packet will be plenty.
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Thanks BM, that's what i'll do. Gonna brew it Thursday, calling for rain till then.
 
Assuming your ferment is finished, bottle now. It may clear a bit more if you leave it, not sure its worth it. A lot of people in here leave in primary a minimum of 3-4 weeks so the yeast can clean up some off tastes. I dont have the patience for that but it may be a good experiment to see if the end product is any different.
 
This is a great recipe Bier Muncher! I brewed the extract version. I could not wait any longer and had a sample beer after only 8 days bottled. It was great. A couple more weeks and it should be outstanding.

I liked it so much that I will be brewing this as my first all-grain this weekend.
 
My LHBS only carries Pale or Dark LME/DME. How much of a difference to this recipe would it make to use Pale instead of the Xtra Light you have listed in the extract and partial mash version?
 
I brewed this as my first all-grain batch. Everything went pretty smoothly for my first go; thanks for making this recipe available!

As payment, I offer the following beer porn: this is the Centennial Blonde, pulled from my tap-a-draft mini-"keg". I don't use any Irish moss or anything; I just secondary and be careful of the sediment when racking/siphoning.

2rqztcn.jpg


I love this beer! I just picked up several ounces of Cascade on sale at AHS, so I'll be brewing this one again soon!
 
I didnt want to search all 42 pages, but how do you think dry hopping this with centennial would be? I just brewed my second 10 gal batch of this. My O.G. was 1.050, so I guess my efficiency is improving. Great beer but was thinking about a little more hop aroma.
 
BierMuncher said:
I’m not a big fan of yeasty taste either.

Here’s a typical routine I have to clear the beer quicker and get a cleaner tasting product:

  • Use a hop bag to contain your hops during the boil.
  • Make sure you get a really good, hard, rolling boil. Breaking up those proteins is key to clear beer.
  • Use Whirlfloc (1 tablet per 5-gallons) during the last 15 minutes of your boil.
  • Cool your wort as quickly as possible. Cold break is every bit as important as hot break.
  • Pitch adequate amounts of a high flocculating yeast. I usually use Safale-05 or Notty.
  • Give your beer at least two weeks in a primary. If it’s bigger than 1.050, go for three.
  • Rack to a secondary using gelatin and give the secondary 7-10 days. (you’ll see a lot of sediment fall out quickly using gelatin).
  • Rack to a keg and crash chill it down to around 37 degrees.
  • Get it on the gas and you should have crystal clear beer in about 10-15 days.
I also shorten my dip tubes in the keg by bending them a bit sharper. Getting that tube off of the very bottom of the keg will go a long way to leaving residual sediment in the keg and not in your glass.
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I just want to clarify a few things if i may. I brewed this last tuesday and it's been in the primary since then. I haven't checked the gravity yet, but from what you said above, should i leave it a bit longer or go by the shortened timeframe that you included in the recipe post?

Also, i take you from the above that you make up a small batch of gelatin and rack the beer on the the gelatin in secondary for several days before kegging and crash cooling, or is your list just a 'general' for all beers you make?
 
I am taking my first stab at all grain with this BM recipe. I tried to scale it down to a 3 Gallon AG version using Beer Smith.

Any Sugestions?

4.20 lbPale Malt (2 Row) US (2.0 SRM)Grain81.16 %
0.38 lbCara-Pils/Dextrine (2.0 SRM)Grain7.25 %
0.30 lbCaramel/Crystal Malt - 10L (10.0 SRM)Grain5.80 %
0.30 lbVienna Malt (3.5 SRM)Grain5.80 %
0.10 ozCentennial [10.00 %] (55 min)Hops6.0 IBU
0.10 ozCentennial [10.00 %] (35 min)Hops5.1 IBU
0.10 ozCascade [5.50 %] (20 min)Hops2.0 IBU
0.10 ozCascade [5.50 %] (5 min)Hops0.7 IBU 0
PkgsNottingham Yeast
 
polecreek said:
...how do you think dry hopping this with centennial would be?...
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I dry hopped my last batch with just an ounce of centennial for 5 days and it turned out very nice. Though it may be a bit hoppy for your friends.

Donner said:
...should i leave it a bit longer or go by the shortened timeframe that you included in the recipe post?

...you make up a small batch of gelatin and rack the beer on the the gelatin in secondary for several days before kegging and crash cooling, or is your list just a 'general' for all beers you make?
Click to expand...

I use gelatin on all my beers I want to clear up. If you've got the time, the extra stay in the primary will do the beer good. Centennial hops have a bit of astringency very early on, but it dissipates quickly.

muckypup13 said:
I am taking my first stab at all grain with this BM recipe. I tried to scale it down to a 3 Gallon AG version using Beer Smith.

Any Sugestions?
Click to expand...

Looks good to me. :mug:
 
I have seen the Centennial Blonde talked about for years now and I am finally going to brew it this Saturday to stock up on a BMC convert beer. I am brewing a 15 gallon AG batch. I am brewing this exactly to your recipe, despite the urge to increase the Vienna and Crystal. Thanks BM!
 
MNBugeater said:
I have seen the Centennial Blonde talked about for years now and I am finally going to brew it this Saturday to stock up on a BMC convert beer. I am brewing a 15 gallon AG batch. I am brewing this exactly to your recipe, despite the urge to increase the Vienna and Crystal. Thanks BM!
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Yeah...hard to resist the urge to dry hop it too. :p

AS is...it will be a crowd pleaser, but still be more flavorful than a BMC.
 
I scaled to 15 because most people that normally do 10 gallon batches should have no problem accommodating 26 pounds of grist. A 10 gallon batch of the 999 Barleywine had nearly 30 lbs of grist. Depending on your boil kettle size, you should be able to do a 15 gallon batch (maybe with the help of a little FermcapS to assist in prevent boilover).

From most accounts, this beer is a huge hit and goes fast...much like Apfelwein. Sounds like a perfect candidate to brew copious amounts in time for Summer !!

Had to tweak the hop additions to get close to the original IBUs. I also bumped the Cara-Pils from 1.875 (Actual scale) to 2 lbs for ease of measurement but my Vienna is a little lighter Lovibond than BierMuncher's recipe calls. My ending numbers; SRM, IBU, OG, FG, ABV, etc are all within statistically insignificant values of BMs. I have a vial of 1056 and 2 packets of US-05, so thats what I am using for yeast.

[size=+2]Blonde Bombshell - 04096B0102[/size]
[size=+1]6-B Blonde Ale[/size]



Size: 16 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 135.5 kcal per 12.0 fl oz

Original Gravity: 1.041 (1.038 - 1.054)
|==========#=====================|
Terminal Gravity: 1.010 (1.008 - 1.013)
|===============#================|
Color: 3.81 (3.0 - 6.0)
|============#===================|
Alcohol: 4.01% (3.8% - 5.5%)
|=========#======================|
Bitterness: 20.2 (15.0 - 28.0)
|==============#=================|

[size=+1]Ingredients:[/size]
21 lb American 2-row
2 lb Cara-Pils® Malt
1.5 lb Vienna Malt
1.5 lb 2-Row Caramel Malt 10L
1 oz Centennial (9.1%) - added during boil, boiled 60 min
.5 oz Centennial (9.1%) - added during boil, boiled 30 min
1 oz Cascade (7.4%) - added during boil, boiled 20 min
3 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
3 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Cascade (7.4%) - added during boil, boiled 5 min
2.0 ea Fermentis US-05 Safale US-05
1500 mL WYeast 1056 American Ale

[size=+1]Schedule:[/size]

00:11:18 Mash In - Liquor: 8.12 gal; Strike: 162.28 °F; Target: 150 °F
01:11:18 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:26:18 Mash Out - Heat: 15 min; Target: 170 °F
02:26:18 Sparge - Sparge Volume: 13.0 gal; Sparge Temperature: 168.0 °F; Runoff: 17.87 gal

[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
 
MNBugeater said:
...Had to tweak the hop additions to get close to the original IBUs. I also bumped the Cara-Pils from 1.875 (Actual scale) to 2 lbs for ease of measurement but my Vienna is a little lighter Lovibond than BierMuncher's recipe calls. My ending numbers; SRM, IBU, OG, FG, ABV, etc are all within statistically insignificant values of BMs. I have a vial of 1056 and 2 packets of US-05, so thats what I am using for yeast.
...
Click to expand...

Sounds to me like there's nothing left but to spark the flame. :rockin:
 
Made this the past weekend using Hop plugs of the respective hops. Worked out wonderfully since 2 plugs = 1oz and I could just drop a plug in. The color change of before and after fermentation/settling is pretty neat. Can't wait to grab that first sample.
 
i gave it two weeks in primary and racked to secondary today with some gelatin. How long does the gelatin need to work before i can rack to a keg?
 
Just out of curiosity, could anyone who has brewed this and Edworts Haus Pale Ale All grain give me a taste comparison between the two?
Thanks =]
 
jonbrout said:
Just out of curiosity, could anyone who has brewed this and Edworts Haus Pale Ale All grain give me a taste comparison between the two?
Thanks =]
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Ed's is maltier and leans more towards a (hoppy) west coast pale ale. This recipe is a bit more crisp. Depending on your taste, either is a great selection.
 
I've brewed two 10g batches of this now. With just slightly different hopping schedules.

I must +1 it! If you need a crowd pleaser on short notice this is a great grist to start with. The hops can be played with, if you like, and even the yeast of course. My personal pref is for Wyeast 1056 because it's very clean.

You should really try it. Your friends will think you are a genius.

This summer I'm going to make it fruity too, strawberries or rasperries I think.
 
BM, I've got a buttload of Great Western Munich which is 9L I believe. Would this work fine in replacement of the Crystal 10L?
 
BierMuncher or others who have brewed this. How do you think this would work as a chili beer? I'm going to brew 10 gallons of this on Sunday but I think I want to make 5 gallons of it with peppers either in the secondary or in bottles.
 
nutcase said:
BierMuncher or others who have brewed this. How do you think this would work as a chili beer? I'm going to brew 10 gallons of this on Sunday but I think I want to make 5 gallons of it with peppers either in the secondary or in bottles.
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Actually...it would be pretty damn good. The light citrus nature of this beer would lend itself nicely to some hint of pepper.
 
BierMuncher said:
Actually...it would be pretty damn good. The light citrus nature of this beer would lend itself nicely to some hint of pepper.
Click to expand...

cue up Mr. Burns

eeeeexxxcellent!:mug:

MrBurns.jpg

[MOD EDIT] There...fixed that for ya...[/EDIT]
 
Unfortunately, I can't get any Centennial hops where I live. I was thinking of maybe swapping them out for Amarillo Gold. What do you think?
 
Just wanted to say thanks again for this recipe. One of my husband's friends tried it a couple of months ago when I brewed it for the second time and has now asked me to brew it for her 30th birthday party. I am stoked. Thanks again.
 
alright. brewed this one today. the color is awesome. i'm real excited about this one. Thanks BM!
 
Brewed my 5th batch of this yesterday, 3 PM's and 2 AG's. All prior used WLP-001, though I used Notty for the 1st time (ever) yesterday. Bubbling slowly away in my basement at 66F (sticky therm).

Little or no krausen to speak of yet as of this morning. (pitched at 4:30PM yesterday at 68F)
 

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