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Old 01-26-2012, 12:44 AM   #1
Aug 2010
New York
Posts: 118
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Rehydrate   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 4.5   
Original Gravity: 1.067   
Final Gravity: 1.016   
IBU: 49   
Boiling Time (Minutes): 50   
Color: 7.1   
Primary Fermentation (# of Days & Temp): 2 weeks @ 64F   
Secondary Fermentation (# of Days & Temp): 1 week @ 60F   
Tasting Notes: Clean and crisp with a nice hop bite.   

This recipe was inspired by Biermunchers Centinal blonde a long time ago I brewed a batch and liked it. I tryed a few more of his recipes and liked those too. After that I began to desiging my own beers but I have to give a shout out to BM for getting me started on AG recipes.

I was looking through my old brews in Beersmith and decided to try a "heavier" version of Centinal Blonde, AKA higher ABV and IBU but maintaining a similar bitterness ratio. It is the upper limit of an APA but the lower limit of an IPA.

I replaced the cascade with Chinook because the LHBS was out. I shortened the boil some to keep the IBU's close. I replaced the the 10L and carapils with an equal amount of Munichs Caramalt 12L because I had never used this malt before and was curious. I think the malt flavour was similar.

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.23 %
1.70 lb Munich Caramalt (12.0 SRM) Grain 14.96 %
0.66 lb Vienna Malt (3.5 SRM) Grain 5.81 %
0.50 oz Chinook [13.00 %] (50 min) Hops 22.9 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 18.5 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 5.1 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 2.0 IBU
1 Pkgs Nottingham (Danstar #-)

Mash at 152F for 60 minutes.

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