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Old 04-15-2010, 04:53 AM   #21
Cambriel
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Mar 2010
Kennesaw
Posts: 55

Quote:
Originally Posted by YooperBrew View Post
When you're ready, just do it! We're here to hold your hand (well, metaphorically anyway) and can answer any questions if you run into needing some help.
Speaking of handholding, I have a question. The mash tun I built is fairly large (it was an extra cooler). Given how light the grain bill is on Centennial Blonde, am I going to have a problem with the depth of the grain bed? What should I be aiming for?



 
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Old 04-15-2010, 04:56 AM   #22
bkirkland
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Apr 2010
Corona, CA
Posts: 60
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buy a ten gallon cooler. when your mashing just heat up another batch add it then sparge as needed


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Old 04-17-2010, 06:39 PM   #23
GotMOAB
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Oct 2009
Colorado
Posts: 28
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Quote:
Originally Posted by YooperBrew View Post
Well, how about something like this for Biermunchers Cream of three crops:

3 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 53.85 %
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 15.38 %
1 lbs Rice, Flaked (1.0 SRM) Grain 15.38 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 15.38 %

0.50 oz Crystal [3.50 %] (60 min) Hops 6.4 IBU
0.50 oz Williamette [5.20 %] (60 min) Hops 9.4 IBU

You could put the grain together, and mash (steep) it in a grain bag in your pot in about 3 quarts of water at 150ish for 45 minutes. Then lift the grain bag up in a colander, and pour 170 degree water over the grains to "rinse" it. Bring it up to your boil volume (three gallons total), and bring it to a boil. Add the hops. Add the DME and corn sugar with 15 minutes left in the boil (take it off the heat to add it, stir well, and put back on the burner).

You could use any clean, well attenuating ale yeast like S05 or nottingham for dry, WLP001 or Wyeast 1056 for liquid. Ferment on the cool side, like in the low 60s, for the most "clean" taste.

If you want, you could sub the hops without any issue at all. You could use all willamette, all crystal, or German hops like Tettnanger, or any noble hops actually.

That should be a reasonable facsimile of Biermuncher's recipe. If you happen to do this, make sure you report back so we can add an extract recipe to his LONG thread!










Im going up to my LHBS to get this and try it. i will report back

 
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Old 04-17-2010, 09:27 PM   #24
Cambriel
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Mar 2010
Kennesaw
Posts: 55

Welp, I did my first all-grain today, a version of Biermuncher's Centennial Blond. I'm pretty satisfied actually. The whole process was a ton more fun than extract brewing; it actually *felt* like proper brewing as opposed to just... I dunno, making tea or something. Beersmith estimated my OG at 1.044, and I measured 1.041 after pitching yeast, so all in all I'm pretty happy with the first batch.

I'm excited to see how it turns out in a couple weeks!

 
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Old 04-18-2010, 12:17 AM   #25
flairman
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Jan 2010
Bedford, MA
Posts: 18

This is a Belgian Style Summer Ale that I have had good luck with:

1 3.3 lb. can Amber Plain Malt Extract
1 3.3 LB. can Wheat Plain Malt Extract
1 lb. Flaked Wheat
1 lb. Pilsner Malt
0.5 lb. Dextrine (Carapils LB 9.4 - 13.6)
4 gr. Paradise Seeds
1.5 oz. Hallertau Hop pellets
White Labs Belgium Wit Ale Yeast WLP400

Crush Grains and add flaked wheat to muslin bag
2 gallons water - steep at 150-170 for 30 minutes
Remove grains, add liquid malts plus 1 oz. hops
Bring to boil for 30 minutes
Add 0.5 oz hops and boil for 15 minutes
Gently crush paradise seeds, add to wort
Remove from heat and steep 5 minutes
Cool 65-75, add water to 5.5 gallons
Pitch yeast
SG 1.046 - 1.050
FG 1.012 - 1.016

 
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Old 04-18-2010, 01:16 AM   #26
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by Cambriel View Post
Welp, I did my first all-grain today, a version of Biermuncher's Centennial Blond. I'm pretty satisfied actually. The whole process was a ton more fun than extract brewing; it actually *felt* like proper brewing as opposed to just... I dunno, making tea or something. Beersmith estimated my OG at 1.044, and I measured 1.041 after pitching yeast, so all in all I'm pretty happy with the first batch.

I'm excited to see how it turns out in a couple weeks!
Sounds great! Make sure you let us know how it comes out!
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Old 04-18-2010, 02:12 AM   #27
portalgod
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Mar 2010
Washington
Posts: 122

I just did the extract version of Biermuncher's Centennial Blonde. OG came out right on point. Tasted and smelled great. I added a whirlfloc tablet about 15 minutes before the end of the boil (I boiled for 70 minutes) and the sample in my hydrometer holder (like a graduated cylinder) already started clearing out nicely.

It's going to come out REAL nice as a summer blonde ale.

Try it!

Oh, I forgot to mention that I used 1.05 lbs of carapils too.


 
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Old 05-03-2010, 05:15 PM   #28
Cambriel
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Mar 2010
Kennesaw
Posts: 55

So my first all grain beer was ready for drinking this weekend.

Oh. My. God.

Biermuncher's blonde recipe really is the ****. We hopped it up just slightly, but it came out like liquid gold. I bottled up a six pack and took it over to my dad's, and even he loved it (and he's a dyed in the wool, Coors-only redneck).

I'm so glad I jumped the gun and brewed a second batch before the first was ready to drink. This stuff is going to go fast.

 
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Old 05-03-2010, 05:24 PM   #29
ChshreCat
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Aug 2008
Camano Island, Washington
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Quote:
Originally Posted by Cambriel View Post
I bottled up a six pack and took it over to my dad's, and even he loved it (and he's a dyed in the wool, Coors-only redneck).
So, he thought it was a dark beer then?
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Old 05-03-2010, 05:26 PM   #30
Cambriel
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Mar 2010
Kennesaw
Posts: 55

Sadly, yes! His exact words were "this has a really strong flavor, but it's pretty damn good". Strong flavor, for a blonde ale.

I just shook my head and laughed.



 
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