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

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Old 01-29-2011, 12:26 AM   #1041
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This was probably the 3rd or 4th beer I ever made and was my first all grain. I brewed it about 9 months ago and really screwed up this beer. I didnt let it set in primary long enough and racked it from secondary too quickly as well (I was going by the calender and not the yeast). I just cracked open a bottle of this I had siting in a dark closet and it taste like beer champagne. There was no hop aroma at all LOL. I just couldn't drink it all, I had one small cup and pitched the rest. Of course this doesn't mean a properly brewed version wouldn't age well but mine sure didn't. As a side note, I have brewed this 2 more times since and both came out great
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Old 01-29-2011, 01:44 AM   #1042
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Here is the MCB after a couple of days in the keg. just a bit hazy from the cold. it was much clearer before i put it in the fridge, hopefully it clears up before the Super Bowl.



The beer tastes a bit sweet even though i hit start/final gravity spot on. I think i'm going to take BM advise and mash at a higher temp...158-160 so as to not have too much malty taste. is this correct?
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Old 01-29-2011, 03:30 PM   #1043
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Quote:
Originally Posted by ruk View Post
Here is the MCB after a couple of days in the keg. just a bit hazy from the cold. it was much clearer before i put it in the fridge, hopefully it clears up before the Super Bowl.



The beer tastes a bit sweet even though i hit start/final gravity spot on. I think i'm going to take BM advise and mash at a higher temp...158-160 so as to not have too much malty taste. is this correct?
I think you want to mash lower to get more fermentable sugars (taking care of the sweetness). The Malty part can only be taken care of through hop additions. Although I could be mistaken.
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Old 01-29-2011, 04:35 PM   #1044
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The way I understand it, mashing at higher temps causes more malt to come through, a sweeter flavor with more body and mouthfeel.. where as mashing at lower temps results in more fermentable sugars, giving a beer that is cleaner, drier, with a higher ABV..
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Old 01-30-2011, 08:35 PM   #1045
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Heating some water to preheat the mash tun now...

mucho cerveza para mi!
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Old 01-30-2011, 08:46 PM   #1046
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Just did 10 more gallons. Came in at 1.043.

People are now requesting this when they come over. "Do you have my favorite beer on tap?"

Great recipe!

-Joe
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Old 01-31-2011, 12:05 AM   #1047
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Heres my version of this beer, uncarbonated as of right now though:

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Old 02-01-2011, 01:09 AM   #1048
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Quote:
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Just did 10 more gallons. Came in at 1.043.

People are now requesting this when they come over. "Do you have my favorite beer on tap?"

Great recipe!

-Joe
I used 5.2 for the first time.. my efficiency went way up to 73% from 64%... This brew came in at 1.042-.043...

11G bubbling away in the fermenters! What are the odds, that this will be kegged and carbed in time for the SB? Might have to do some trickery with the carbing!


Next up, my frist AG attempt at a stone IPA clone..
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Old 02-01-2011, 01:15 AM   #1049
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I have brewed this beer and gone from grain to glass in (I think) 12 days!! I did pitch a MONSTER starter and fermented it in 70* temps.. I think (it has been a while) it fermented out to terminal gravity in 3-4 days...
Good beer!!
it was a house fav for quite awhile..
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Old 02-01-2011, 02:20 AM   #1050
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Brewed this on Saturday as my first all grain. Was bubbling away yesterday in the fermenter and has since calmed down a little bit. Is racking to a secondary necessary? What is the advantage? I'm not really understanding that concept yet. I'm still new to this...
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