Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)

[KozHops]

I just bottled this one up yesterday. Fermented 19 days in primary.

Got 58 12 oz out of the batch and hit the gravity numbers dead on. Hydro sample was delicious. Looking forward to this one. I am leaving on a 2 week plus road trip so this will be waiting for me upon my return. Think it will be carbed by July 4? That will be 4 days shy of 3 weeks.

I think you'll be good to go. I don't really think this beer needs the full 3 weeks although I'm sure it gets better with time.

 

[Dgonza9]

Mine is not a success so far. Probably just needs more time in the keg. Only kegged it a week ago, but it seems to be developing an astringent quality, more so than when it was in the fermenter. Don't know what could be wrong. Hit all temps and gravity readings dead on. Fermented for two weeks at 68 degrees. Then I filtered and kegged.

This happened the last time I made this as well, only that time my sparge water got the mash way too hot, up to 180. That time beer was astringent going into the fermenter and never changed. I wound up dumping half of it.

Hopefully this will mellow out. I just dry hopped half with more centennial.

Just an update, a few more days in the keg and this is already mellowing and smoothing nicely. Not sure why it seemed so astringent upon first filtering and transferring to kegs, but now it's tasting nice and only getting better.

I'm too impatient with all these stories of 3 weeks grain to glass. I think 5 weeks is usually a better plan. Must learn patience! Not sure why this is an issue. I have four other beers on tap. LOL.

 

[elproducto]

Just an update, a few more days in the keg and this is already mellowing and smoothing nicely. Not sure why it seemed so astringent upon first filtering and transferring to kegs, but now it's tasting nice and only getting better.

I'm too impatient with all these stories of 3 weeks grain to glass. I think 5 weeks is usually a better plan. Must learn patience! Not sure why this is an issue. I have four other beers on tap. LOL.

I agree.. I thought that once I started kegging I'd be drinking beer that much quicker. Sure it's carbonated, but it NEVER tastes like it should. I'm always disappointed when I drink it green, but once it's had 2 weeks in the keg, it's like a different beer.

 

[Kaewan]

Just brewed two batches of this with about week in between. The first one has been in bottles for a little over a week now. When I racked the first to secondary it had a very sulphury smell but now after a week conditioning it has lost that smell (tried one just recently) and tastes good. The second batch didn't seem to have that sulphury smell. I'm going to bottle the second batch in a few days so I should be able to get a sneak peek at that one. This is the first time I've ever used Nottingham so I'm not sure what caused the sulphur.. they both fermented kinda high (72/73) though. I've mostly used Safale 05 in the past.

 

[mrduna01]

Just brewed two batches of this with about week in between. The first one has been in bottles for a little over a week now. When I racked the first to secondary it had a very sulphury smell but now after a week conditioning it has lost that smell (tried one just recently) and tastes good. The second batch didn't seem to have that sulphury smell. I'm going to bottle the second batch in a few days so I should be able to get a sneak peek at that one. This is the first time I've ever used Nottingham so I'm not sure what caused the sulphur.. they both fermented kinda high (72/73) though. I've mostly used Safale 05 in the past.

I usually get the sulphur smell with Nottingham. It's normal and fades quickly. You really want to ferment under 70 though.

 

[Reno_eNVy]

Huh, I've never had sulfur from Notty before. But was your ambient temperature 72/73 or was that the temp of your wort? If that's ambient temp then during the height of fermentation you're probably at something like 80*F. That will cause some off flavors.

 

[Kaewan]

Huh, I've never had sulfur from Notty before. But was your ambient temperature 72/73 or was that the temp of your wort? If that's ambient temp then during the height of fermentation you're probably at something like 80*F. That will cause some off flavors.

Ambient. Fermentation temp was probably much higher as you say, unfortunately.

 

[Reno_eNVy]

Well at least it's vanished. I've had sulfur action from a different yeast that never went away.

 

[Grasslands]

I'm brewing this up for my brewclub's Summer Club Brew (for our eventual Summer Club Party) and adding in a little meyer's lemon zest from 2-3 lemons. Stoked!

 

[cmw6300]

Just got done brewing my first batch of this as my third brew ever. Everything went well until I pitched my yeast. I received my ingredients today from AHS and when I opened the box my Wyeast was already swollen so I immediately decided to brew today rather than on Friday. When I pitched my yeast I was expecting to see the inner bag popped but it wasn't. I went ahead and popped the inner bag and dumped what was in the inner bag into my cooled wort. I hope I didn't screw anything up by doing this but I guess I will see in the morning. Right now she is sitting comfortably at 65 in a 67 degree closet.

 

[johnodon]

Just brewed my second batch of this. Thsi was my first brew this year (the last batch was done Sept. 2010). I made a few tweaks to my system but nothing major. I don't know what I did or how I achieved it but I managed 90% efficiency.

I'm curious to see how this batch turns out compared to the first one whioch came in at 75% eff. One thing is for certain...this batch opf Nottty was a hell of a lot healthier. When I brewed this last year is when teh bad batch of Notty was making the rounds. When I tried to rehydrate that packet, it looked like rice grain in the bottom of teh measuring cup. This time around...a cloudy, slurry mess!

John

 

[cmw6300]

Just got done brewing my first batch of this as my third brew ever. Everything went well until I pitched my yeast. I received my ingredients today from AHS and when I opened the box my Wyeast was already swollen so I immediately decided to brew today rather than on Friday. When I pitched my yeast I was expecting to see the inner bag popped but it wasn't. I went ahead and popped the inner bag and dumped what was in the inner bag into my cooled wort. I hope I didn't screw anything up by doing this but I guess I will see in the morning. Right now she is sitting comfortably at 65 in a 67 degree closet.

Quick update. I went home at lunch and checked on my batch and thankfully the blow-off tube I have attached to it is chugging away steadily. It definitely isn't a vigorous fermentation by far but I'm assuming that is since it is sitting at about 65-66 degrees right now.

 

[mrduna01]

I'm cleaning out a keg about to throw in a batch of this to get carbing underway. This is after seven days. It may not be as great as it could be but hey the pipeline is dry and this beer is usually not too shabby this young. A few sulphur notes linger but that will fade in a week or so I'm sure.

 

[Guidry]

OK, from my previous thread, you may know I brewed the extract version of this. Last week, it had a strong bitter aftertaste. (Reminder: I love hoppy beers but this was a different kind of bitter). Wife got me a few beers for Father's Day and had a busy working weekdn so the homebrew sat in the keg untouched all weekend. Poured one last night and WOW! Huge difference! Now it is much more the summertime session type beer everyone keeps describing. I can see how this stuff can disappear quick.

Gotta figure out how to mount a small kegerator on my lawnmower!

 

[Countrysquire]

OK, made an all grain batch (my second AG), fermented for 2 weeks at 72, 3 day cold crash, then force carbed in the keg. Simply outstanding. Easy to see the wild appeal. The color is great, but I do still have a bit of chill haze that should clear up, if the beer lasts that long!

 

[sigurdur]

I bottled this ~3 weeks ago after leaving it on the yeast cake in 18°C for almost half a year.
I tasted this yesterday and man.. it may be old, but it's good (not a hint of yeast autolysis even).

 

[Dgonza9]

OK, from my previous thread, you may know I brewed the extract version of this. Last week, it had a strong bitter aftertaste. (Reminder: I love hoppy beers but this was a different kind of bitter). Wife got me a few beers for Father's Day and had a busy working weekdn so the homebrew sat in the keg untouched all weekend. Poured one last night and WOW! Huge difference! Now it is much more the summertime session type beer everyone keeps describing. I can see how this stuff can disappear quick.

Gotta figure out how to mount a small kegerator on my lawnmower!

This was my experience as well. The beer can be bitter/astringent when first kegged, but it mellows very quickly. Maybe just a characteristic of the Centennial hops.

 

[Clifton]

Brewed up an extract version of this yesterday. I had a pound of Munich 10l that I needed to use up. I paired it with 1/2 lb of Lt. Carastan (17L). I left out the carapils and used 3.5 lbs DME.

I went all Centennial. Hit 21.8 IBU's. I was a little darker than the original at 5.5 but still within style guidelines for a blonde. I'm really looking forward to drinking this one.

 

[dgoldb1]

Does anyone have this recipe in BeerSmith format?

 

[VApatriot]

I bottled my first batch of this on 5/27, I'll let you know how mine came out in about a month or so.

Update: I tried my first bottle of this yesterday (6/26) after not quite two full days in the fridge. The only word I can use to describe the flavor is FANTASTIC! I think that a little more time in the fridge will clear up the chill haze but other than that, this one's a definite keeper. Great recipe BM! I'll definitely be making this one again, and again. Absolutely delicious!

 

[Pombe]

Dryhop with Magnum? 0.25oz? 0.5oz? 1oz?

 

[sigurdur]

Dryhop with Magnum? 0.25oz? 0.5oz? 1oz?

I believe you won't get too much out of the dryhopping with magnum, but I haven't tried that myself.
I'd not expect too much from it, but please post results if you go through it (I got a pound of magnum that I have to use somehow )

 

[johnodon]

Well, after 8 days in the primary I just measured FG and it was @ 1.014. I'm undecided whether to keg it or leave it sit a few more days to see if I can get the FG a little lower. Honestly, I think it is as low as it is going to get.

Damn I hate coming up a little short. Oh well, I know this beer will be awesome regardless.

John

 

[Grasslands]

I believe you won't get too much out of the dryhopping with magnum, but I haven't tried that myself.
I'd not expect too much from it, but please post results if you go through it (I got a pound of magnum that I have to use somehow )

I agree...I'd go with a hop that is more known for its aroma than for its bitterness. Save the magnums for the Imperial Russian Stouts or Imperial IPAs.

 

[g-star]

Anybody ever make this with S-04? If so, how did it come out?

Any other thoughts on subbing S-04 for Notty?

Thanks

 

[sigurdur]

It might end up a bit more fruity ("english") and possibly with a higher FG.

 

[kyle6286]

here ya go....try this....for a 3 gallon boil...then top off. You need to add more hops and adjust boil times as indicated below in updated recipe....because, as smagee said you will get less hop utilization with a smaller boil volume.

Do yourself a favor and download the free trial of BEERSMITH.....give it a try...it is free for 21 days.....then you can buy it for around $23.00 when you decide you like it....and I promise you will.

Here is the modified recipe below....REMEMBER...you will need to adjust hop times for hops with different AA values that are assumed (i.e. 9.5% AA for Centenial assumed...if the specific lot of hops you buy is different in AA you will need to adjust.....very simple in BEERSMITH)


Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.041 SG
Estimated FG: 1.010 SG
Estimated Color: 3.2 SRM
Estimated IBU: 19.4 IBU
Boil Time: 55 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 83.3 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 16.7 %
0.375 oz Centennial [9.50%] (55 min) Hops 8.6 IBU
0.375 oz Centennial [9.50%] (30 min) Hops 6.8 IBU
0.375 oz Cascade [7.80%] (10 min) Hops 2.6 IBU
0.375 oz Cascade [7.80%] (5 min) Hops 1.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

I'm planning on trying this recipe and I'll be using a 3 gallon boil. Not sure if I understood you correctly, but are the hops and hop addition times already factored into this recipe that you have here, or do I need to change them on BeerSmith? Sorry, I've never used BeerSmith nor have I ever had to downgrade the batch size and ingredients. Thanks for any help

 

[KozHops]

I'm planning on trying this recipe and I'll be using a 3 gallon boil. Not sure if I understood you correctly, but are the hops and hop addition times already factored into this recipe that you have here, or do I need to change them on BeerSmith? Sorry, I've never used BeerSmith nor have I ever had to downgrade the batch size and ingredients. Thanks for any help

Looks like they are already factored into the recipe he posted here. The only adjustments you would need to make beyond this is adjusting the amount of hops based on the AA%.

 

[smagee]

Koz is correct; the only variable is the specific AA% on the Centennial that you have. If you ended up with a batch in the 8.5% range, you'll need to up the additions slightly (or shift their timing, if you prefer). If yours are upwards of 10.5%, scale down accordingly. Using Beersmith, this is easy; since you know the IBUs you're shooting for (~20ish), enter the recipe as listed above. Then double-click your hop additions and specify the AA% your Centennial has. If yours are lower, your IBUs will drop a bit, so simply increase the amount of one of the additions until the IBUs are back in the vicinity of 20.

Or, just do what I did when I was doing partial boils and just let it ride . Since this beer is specifically designed to be low-IBU, I wouldn't worry terribly much about it. Lower might actually be a boon for the BMC crowd on this one. That said, when I last made it, my LHBS and I determined that it needed a bit more bitterness than I ended up with. Next time, I'll err on the side of more hops.

 

[g-star]

It might end up a bit more fruity ("english") and possibly with a higher FG.

Huh. I was under the impression that Nottingham is an English strain, and thus at least kissing cousins to S-04.

Am I off base?