Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) - Page 161 - Home Brew Forums
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Old 12-01-2011, 05:47 AM   #1601
midfielder5
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Jan 2009
San Francisco, CA
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I need to roll this one out again, thx BierMuncher.



 
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Old 12-01-2011, 03:05 PM   #1602
BierMuncher
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St. Louis, MO
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Quote:
Originally Posted by hs0656 View Post
Bier, I have a quick question. I'm making your beer this weekend. I don't readily have access to the danstar nottingham. I have everything else on hand. I have a slant of just about every liquid yeast imaginable. Without doing your recipe an injustice, is there any liquid yeast strain you would suggest to get the same desirable taste and flavors?
Any highly attenuating American ale yeast will do just fine. This beer relies on a clean flavor with just the hint of hops coming through. You don't want a yeast profile to be overly influential.



 
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Old 12-01-2011, 04:19 PM   #1603
mistercameron
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Jan 2011
SD, Ca
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At first I really didn't like this recipe. For some reason the beer just tastes grassy and the only way to drink it was as cold as possible. Now that it has aged for a few months it's a much more drinkable beer. Actually enjoyable.

 
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Old 12-01-2011, 06:52 PM   #1604
JasontheBeaver
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May 2011
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I learned the hard way that serving temp really affects this beer's flavor more than any other I've made. 40-46F is ideal. I took a corny to a tailgate party and had it sitting in ice and running through an iced jockey box and it changed the flavor so much I really didn't like it.

If yours is better cold than I suspect something want wrong.

 
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Old 12-02-2011, 01:28 AM   #1605
tdogg
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Feb 2011
minneapolis, MN
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making a batch this weekend! im debating about the hops though, i have some Motueka hops that i have been dying to try, thought this might be a fun grain bill to try them with.

 
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Old 12-03-2011, 11:42 PM   #1606
idigg
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Dec 2010
West Allis, WI
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After a week in the keg, this beer is already amazing. Next time I will use whirfloc or irish moss, I usually make dark beers but this beer is AWESOME with wings

Has anyone used some coriander in this recipe? My wife tried it, she "likes" it but too much hops for her. I bet if I did an ounce of coriander it would be spot on for her.

Cheers!
justin


 
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Old 12-05-2011, 07:56 PM   #1607
Number2
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Jul 2011
Highland, Ca
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I was not sure where to post this so I thought I would pollute this thread with my dumb question.

I brewed this beer, I had 4 gallons in my fermentor and was a bit over 1.040. So I thought I would top it up to 5 gallons. I ended up with 5 gallons of 1.036 in the fermentor. It fermented vigorously for 3 days and all activity stopped (visible). So I took a gravity reading at Day 5, Day 7 and Day 9. I am at 1.008, the expected final of the beer assuming I hit my OG which I did not. Is it done? I was thinking since I started lower that I might fall to something like 1.004.

Thoughts?
Thanks,
Sean

 
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Old 12-05-2011, 07:59 PM   #1608
elproducto
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Jul 2010
Ontario
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Final gravity doesn't really have anything to do with original gravity.

It's probably done at 1.008, not sure I would want it much lower.
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Old 12-08-2011, 06:02 PM   #1609
elproducto
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Jul 2010
Ontario
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Man, I have to say how this beer really shines at about 5-6 weeks. It's my 3rd time brewing it, and both of the other times it was for a short turnaround and they were consumed 2-3 weeks after brewing. I brewed another 11 gallons about 6 weeks ago, and am drinking the first keg of it now. It was pretty good at 4 weeks, but the hops seemed a bit harsh. Now at 6 weeks, it's unbelievable, the Vienna really shines through.

I'm going to try this as a base recipe again, but add lots of late hop additions and dry hop the hell out of it. I think it is a really solid backbone for a 4% beer.
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Old 12-09-2011, 02:43 AM   #1610
carolinabrewer
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Aug 2011
roxboro, NC
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I've waited long enough...its been almost 2 weeks since I bottled this and decided to try one tonight....absolutely devine.

BUT...Even more exciting is that I actually brewed 2 batches of this during the same brew day. The second batch, which I also tried tonight, contained a bit of coriander and sweet orange peel. My taste buds went completely crazy when I tried this one. So, here's what I did:

1) Follow BierMuncher's Centennial Blonde recipe exactly, but add the following step:
2) Add 0.30 oz crushed coriander seed and 1.5 oz of orange zest, for the last 5 minutes of the boil.
3) I used US-05 dry yeast on this batch and sprinkled it directly into the fermenter bucket without rehydrating.

For the coriander....I bought a small package of whole coriander seed from a local organic foods store, measured out 0.30 oz, and crushed it on a cutting board with a rolling pin.

For the orange peel...I purchased 4 naval oranges from the grocery store, cleaned them well, and used a cheese grater to zest them. I only skimmed the surface as to avoid getting any of the bitter pith.

The end result was only a hint of the corander and orange, which is exactly what I was hoping for. I did not want an overpowering flavor from either. This is probably the best beer I have ever brewed. Well balanced, very drinkable.




 
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