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

[Mark3885]

What temperature did you ferment at? When I use Nottingham at 68F , about 4 days and it’s slowing down, then I’ll bump the temperature up to 74F for another week. During that week , I’m getting a bubble every minute. Then I’ll cold crash for 3-4 days at 36F . I brewed an Irish red on 2-12 SG was 1.052 , I should be kegging this today. Should be about 1.012 . I’ll let you know what I get.

 

[user 336826]

What temperature did you ferment at? When I use Nottingham at 68F , about 4 days and it’s slowing down, then I’ll bump the temperature up to 74F for another week. During that week , I’m getting a bubble every minute. Then I’ll cold crash for 3-4 days at 36F . I brewed an Irish red on 2-12 SG was 1.052 , I should be kegging this today. Should be about 1.012 . I’ll let you know what I get.

Good advice. I fermented at 67. Do you think it would be wise to move to a secondary at the increased temp or just leave well enough alone until I get some bubble action?

 

[GregKelley]

Leave it on the yeast cake. If anything, stir with a sanitized spoon and increase the temp.

 

[user 336826]

Well neither the stir nor the temp bump caused any reaction over the last 12 hours. Made a slurry of pasteurized dextrose and I'm going to drop that in next as a last resort.

 

[user 336826]

The slurry temporarily helped start some action but not for long. Sweet, hot mess. I dumped and rebrewed, this time rehydrating the Notty as suggested in the recipe (my LHBS said not to do it) and it is now happily bubbling away after 24 hours. Having real doubts about the accuracy of the Tilt 2 as SG has gone down and up. Obviously being affected by the action in the fermenter.

 

[user 336826]

Finally figured out my problem. My new Clawhammer system was underreporting temp by about 10 degrees. Put three different thermometers in latest batch and verified temp error. I have brewed two batches of beer since and I am getting lots of activity. P/O'd that I ruined 4 batches of beer before I figured it out. Looking forward to trying this one in the keg!

 

[Junker Jörg]

Kind of really changes the beer, But I have a bunch of El Dorado and Citra. I was thinking about subbing those into this recipe. Think it’d turn out alright?

 

[Brewsterguy]

Kind of really changes the beer, But I have a bunch of El Dorado and Citra. I was thinking about subbing those into this recipe. Think it’d turn out alright?

Go for it!
I am a newbie still, but from friends homebrews citra is pretty dominant.
I wooild use citra for bittering and el dorado for flavor and aroma.

 

[Dynachrome]

Finally figured out my problem. My new Clawhammer system was underreporting temp by about 10 degrees. Put three different thermometers in latest batch and verified temp error. I have brewed two batches of beer since and I am getting lots of activity. P/O'd that I ruined 4 batches of beer before I figured it out. Looking forward to trying this one in the keg!

Temperature was going to be my guess. Thanks for posting your diagnosis.

 

[stevechilds34]

I don't have a way to quickly cool the wort, so was planning on doing this recipe with maybe 2-3 gallons boil and then top up with cold water to 5 gallons - would this work? Excuse the newbie question...

 

[Junker Jörg]

I don't have a way to quickly cool the wort, so was planning on doing this recipe with maybe 2-3 gallons boil and then top up with cold water to 5 gallons - would this work? Excuse the newbie question...

It will work, yes. It’s not best practice as you increase potential for contamination unless you can boil and cool the top off water ahead of time. There’s also “issues” with hop utilization if you don’t do full volume. But oh well. It will most likely still make a great beer. When you can, get a chiller though, it makes life much easier and less stress free. In the end: RDWHAHB

 

[stevechilds34]

It will work, yes. It’s not best practice as you increase potential for contamination unless you can boil and cool the top off water ahead of time. There’s also “issues” with hop utilization if you don’t do full volume. But oh well. It will most likely still make a great beer. When you can, get a chiller though, it makes life much easier and less stress free. In the end: RDWHAHB

Thank you - I appreciate all of the replies - I went ahead and ordered a wort chiller tonight...

 

[rtstrider]

Anyone had luck fermenting this with WLP007 around 65F? I've modified the recipe a bit and would like to try that strain. It was used recently in an IPA and it flocced out like nobodies business! It was nice and crisp too! Planning on brewing this in about a month. Basically I pulled out the .75 lbs of the Carapils and added that to the base malt (2 row). That way it's the same og.

Title: Modified Centennial Blonde

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.038
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.041
Final Gravity: 1.010
ABV (standard): 4.12%
IBU (tinseth): 22.82
SRM (morey): 3.72
Mash pH: 0

FERMENTABLES:
7.75 lb - Brewers Malt 2-Row (88.6%)
0.5 lb - Caramel Malt - 10L (5.7%)
0.5 lb - BEST Vienna (5.7%)

HOPS:
0.25 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 55 min, IBU: 9.41
0.25 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 35 min, IBU: 7.98
0.25 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 4.08
0.25 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 1.34

YEAST:
White Labs - Dry English Ale Yeast WLP007

 

[rtstrider]

Going to be brewing this rendition in about 2 weeks or so. In the process of building up WLP810 now. Wanted a high flocculating lager yeast to try for giggles. Also no carapils...Adds a bit too much to the brew in terms of mouthfeel imo Here's what I've got

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.043
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.047
Final Gravity: 1.014
ABV (standard): 4.34%
IBU (tinseth): 20.47
SRM (morey): 3.99
Mash pH: 5.89

FERMENTABLES:
9 lb - Brewers Malt 2-Row (90%)
0.5 lb - Caramel Malt - 10L (5%)
0.5 lb - BEST Vienna (5%)

HOPS:
0.25 oz - Centennial, Type: Pellet, AA: 10.4, Use: Boil for 55 min, IBU: 9.32
0.25 oz - Centennial, Type: Pellet, AA: 10.4, Use: Boil for 35 min, IBU: 7.9
0.25 oz - Cascade, Type: Pellet, AA: 4.4, Use: Boil for 20 min, IBU: 2.44
0.25 oz - Cascade, Type: Pellet, AA: 4.4, Use: Boil for 5 min, IBU: 0.8

YEAST:
White Labs - San Francisco Lager Yeast WLP810

 

[rtstrider]

Just kegged this up. Can say the pre keg sample was nice and clean! Curious to see how it tastes carbed up and cold conditioned. Will report back in two weeks

 

[redrocker652002]

Looking forward to hearing the results.

 

[jcav]

Just brewed this one up last Saturday for a party that my friends are having on July 8th. They requested this beer as they had it last year and it is the perfect beer to drink on a hot day in the sun. Of course I tweaked it a little and added a little more Vienna malt to make it a tad bit toastier!

John

 

[Wreck99]

Just kegged this up. Can say the pre keg sample was nice and clean! Curious to see how it tastes carbed up and cold conditioned. Will report back in two weeks

Looking forward to hearing the results.

 

[rtstrider]

Just added gelatin to the keg after around 36 hours of sitting in the kegerator. Now it sits until next weekend until tap time Want to get a few "samples for science" in before the 4th hahaha

 

[garvinator70]

Just added gelatin to the keg after around 36 hours of sitting in the kegerator. Now it sits until next weekend until tap time Want to get a few "samples for science" in before the 4th hahaha

do you use regular gelatin in canning supplies or what?

 

[rtstrider]

do you use regular gelatin in canning supplies or what?

This is what I use

https://www.walmart.com/ip/Great-Va...25-oz-32-Count-Pouches/531996398?from=/search

 

[rtstrider]

I pulled a sample over the weekend for giggles. It definitely needs more cold conditioning. It is clearing nicely though but needs more carbonation. Going to let the brew sit again until this weekend then pull another sample or 3 since Sunday will be exactly 2 weeks in the keg. Will make sure to post some pics when this is "ready"!

 

[garvinator70]

This is what I use

https://www.walmart.com/ip/Great-Va...25-oz-32-Count-Pouches/531996398?from=/search

oh sweet thanks when do you put it in after raking to keg i guess?

 

[rtstrider]

oh sweet thanks when do you put it in after raking to keg i guess?

I rack to the keg, give it 48 hours to chill in the keg, then dose with gelatin.

 

[rtstrider]

Tapped a pinch early. This is the best rendition yet! The caramel malt bring just enough body and the wlp810 is nice and clean. This is way more palatable to me at least than the nottingham version. This is way too enjoyable! If you have means of temp control and are able to source anchor Cali common yeast do it!

 

[BigPicture]

So I'm making this my "House Beer" but I'm going to switch it up for each 5 gallon batch. Variety is the spice of life! Eh!? I've got 3 other taps to experiment.

So wlp810 is now on my list. Imperial's Flagship A07 and Omega's "Chico" OYL-004 are next. Now how about a search on this thread for "yeast"!!!!

Give me your suggestions: What are the best combinations you have found?

 

[rtstrider]

So I'm making this my "House Beer" but I'm going to switch it up for each 5 gallon batch. Variety is the spice of life! Eh!? I've got 3 other taps to experiment.

So wlp810 is now on my list. Imperial's Flagship A07 and Omega's "Chico" OYL-004 are next. Now how about a search on this thread for "yeast"!!!!

Give me your suggestions: What are the best combinations you have found?

See the above recipe. That's it hands down no changes needed

 

[BigPicture]

Now I've brewed this 10+ times switching it up again & again. Hops, Dry Hops, Fruit, etc. But yeast only - this is what I've done.

1) Wyeast's American Ale 1056
2) White Lab's California Ale wlp001
3) Lallemand's Nottingham

Here's my go to resource: Homebrew Yeast Strains Chart - Brew Your Own

There are hundreds of posts about yeast on this thread. This is gonna take me awhile.................................

 

[rtstrider]

The keg just kicked. That is definitely on the rebrew list. Wlp810 made this beer

 

[Andrew Lawrence]

This recipe has been on my bucket list for some time and I just put it into the primary an hour ago. Followed the original recipe the best I could but I didn't have access to the exact grains so I went with canada malting 2 row, bestmalz carapils/dextrin, great western crystal 15, and bestmalz vienna. I'd been getting crap efficiency(mid 60's) with pre-crushed grains so I picked up my own mill and gapped it using a credit card - around 0.03. I then double milled it for safe measure.... Well, that did the trick! I have 5.5 gallons at 1.050 SG for an efficiency of 85%. Recirculation in the brewzilla and sparge was a little slow but I had a lb. of rice hulls mixed in so it was manageable. A taste test of the gravity sample seemed to be a little over hopped for a blonde - hoping that it mellows out during the fermentation. Will post updates as it progresses.

Edit next morning: Wow, I pitched the yeast in this at midnight and by the next morning my airlock was foaming over from all the bubbling. Added 1/2 tsp nutrient at the end of the boil and rehydrated the yeast but no yeast starter. My rapt pill is showing a gravity drop of more than 3 points and it's been less than 12 hours since pitching yeast. It's summer time so it's fermenting slightly warmer at roughly 21-22C

Edit 3 days in: an efficiency of 85% and attenuation nearing 88% at 1.006 SG means I have 5.8% ABV....oops. hoping it isn't too strong to be an easy drinking summer beer. Racked to secondary on day 3 and took a sample - the harsh hoppiness of the wort sample has mellowed out beautifully and seems to be balancing out very well. A week in secondary and then I will keg, cold crash, and fine with gelatin.

Edit July 26:
Kegged and force carbed today. Drew a quick sample and it is still a bit green. Still a little doughy smelling(reminds me of smell of mashing) but overall is very light and easy drinking, true to the blonde style. The hop bitterness is low and aroma is minimal. It is fairly hazy so I may fine with gelatin if it doesn't settle in a day or two.