Recipe Type: All Grain Yeast: 2x WLP002 Yeast Starter: None Batch Size (Gallons): 10.5 Original Gravity: 1.052 Final Gravity: 1.014 IBU: 28 Boiling Time (Minutes): 75 Color: 5 Primary Fermentation (# of Days & Temp): 7 days at 66* Tasting Notes: Richer, maltier version of the original Centennial Blonde recipe
This recipe is very similar to the original Centennial Blonde recipe which many of us know and love. I wanted a fuller, richer beer so I bumped the gravity and subbed Marris Otter for the base. Doing this required a similar bump to the IBUs so I modified the timing while maintaining the original totals and the Centennial/Cascade mix. Lastly, I switched to WLP002 after getting comments back from a competition about a tart off flavor I associated with the dry Nottingham (still scored a 40). While largely inspired by the original this is a completely different beer that pushes the top end of the Blonde guidelines.
15 lb Marris Otter
1.25 lb Cara Pils
1 lb C10
1 lb Vienna
WLP002, this yeast is extremely flocculant. I found it useful to dump the (2) tubes into a flask with unfermented wort and put on the stir plate for a few minutes to separate the clumps of yeast. The attenuation is also relatively low so I used a cooler mash to help with fermentability.
I like to ferment this at 66*f until fermentation is complete, give it a few days and then cold crash it to near freezing before racking to keg. WLP002 seems to takes its time to start off but finishes quickly once started. Typically I have this in keg within two weeks.
Cheers to BierMuncher for the basis of the recipe.