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

[Randomnoob]

For three summers now, I’ve brewed this with some modifications. The grain bill is the same with a pound of corn sugar to up the ABV. Hops, I use the same strain as in the original recipe but quadruple the amount. .5 oz cent at 55 and 35 minutes. 1 oz cascade at 20 and 5 minutes. Then an oz of Cent at flame out. Finally instead of regular ale yeast, I use the Lallemand Kveik yeast and leave it in my garage where it’s usually 80-90 F. Done fermenting in 2-3 days. It’s pretty much my house summer beer. Usually hazy but very fruity and light, perfect for sitting outside while my kids play. Big hit with my former neighbor too.

 

[BigPicture]

I brewed my last batch today with rtstriders modifications. 9 lbs of Pale Malt 2 row, 8.0 oz Crystal Malt 10-L, and 8.0 oz Vienna Malt together with a switch of yeast. Omega's Chico OLY004 with this batch, White Labs WLP810 next time. Hit my OG close with 1.055 while it calls for 1.047, the greater efficiency is due to my new grain mill ( I think ) . 1st time using this Ferroday 2 roller!!! https://www.amazon.com/dp/B07CMKN4B2?ref=ppx_yo2ov_dt_b_product_details&th=1 It works like a charm, add this to my BIAB and it makes for a very easy brew day.

I'm using MoreBeer.com as an alternative since I didn't want to drive 40 minutes to my LHBS in 97* heat . 1 day shipping!!!!! What's been your experience with MoreBeer? Fresh? Consistent?

 

[rtstrider]

I brewed my last batch today with rtstriders modifications. 9 lbs of Pale Malt 2 row, 8.0 oz Crystal Malt 10-L, and 8.0 oz Vienna Malt together with a switch of yeast. Omega's Chico OLY004 with this batch, White Labs WLP810 next time. Hit my OG close with 1.055 while it calls for 1.047, the greater efficiency is due to my new grain mill ( I think ) . 1st time using this Ferroday 2 roller!!! https://www.amazon.com/dp/B07CMKN4B2?ref=ppx_yo2ov_dt_b_product_details&th=1 It works like a charm, add this to my BIAB and it makes for a very easy brew day.

I'm using MoreBeer.com as an alternative since I didn't want to drive 40 minutes to my LHBS in 97* heat . 1 day shipping!!!!! What's been your experience with MoreBeer? Fresh? Consistent?

I've always had great experiences with morebeer! As far as liquid strains those get ordered in Feb/March when it's cool/cold everywhere lol Where I'm at it's been a consistent reelfeel of 110f-120f this whole summer. Heat of that nature and liquid yeast...Not a good mix. Let me know how the batch turns out!

 

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So last month I ordered a Liquid Yeast on MoreBeer with the ice pack. They advertise 1 day shipping to Sacramento & have a 60 day guarantee, so I think I'm good. It arrived the next day Omega's already busting the package, White Labs is now in the fridge. No biggie since I made a starter with my DIY stir plate & everything was fine. Wednesday night I order a new Czech lager with another liquid yeast & an ice pack. Everything arrives fine (no fermentation) on Friday & the ice pack is still cold. I was really stressing, but it all worked out.

Your Centennial Blonde mod with Omega's Chico just bubbled up fine. It looked & smelled great in the boil. My whole room smelled of Rino Farts for 3 days.

The grain looks good in the package but I have yet to taste it. When I mill this next one, I'll take a bite.

I'm getting spoiled, this no driving 40 minutes to my LHBS in this 91* heat is pretty sweet. I really want to support my local Mom & Pop, but I am one lazy SOB. It can't compete.

 

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It's good. But not great.

The OP's recipe is better. The Wyeast 1056 is better.

My next brew day will be fermenting's of White Lab's 810 & another 2 gallon bucket of some other yeast. Any suggestions?

Now look what I found on YouTube:
MeanBrew's American Blonde submission of 23 BJCP award winning recipes.

It's surprising similar to the OP's recipe.

Seems like the German or Bohemian Lager is the ticket.

I got a lot of beer to drink.

Since I've been spoiled into kegging, I don't have the patience for bottling. I have a 4 tap kegerator & love to experiment. Drinking a 5 gallon keg between batches by myself takes time. When my son was living at home, he'd simply invite a few of his college buddies over & have a party. Having too much beer on hand is quite the problem to endure. I've got to be much more discerning & only brew 5 gallons of a favorite beer.

My sister-in-law just had a glass & said it was excellent!

 

[ChompskyHank]

Kegged my first batch this morning, and let it carb @50psi for 8hrs. First pour was a little foamy, but not terrible. Starting pouring well the next glass. What can I say that hasn't been said, this beer is awesome. Just followed the standard extract recipe, notty finished very fast. Definitely trying this first when I try biab.
Thank you Biermuncher!
Cheers!

 

[Ricochet67]

Hello friends, a question, I have 5 days in fermentation with Nott. I see that maintain the fermentation for 2-3 weeks. (read up to page 65) any procedure for Natural Carbonation in Bottle, I was thinking 10 days in Primary fermentation, 2 days gelatin, 2 days cold crash, bottle and leave 2 weeks at fermentation temperature to carbonate, then 3 weeks in cold 40°F, what do you think? Thanks.

 

[redrocker652002]

Since I don't have the attention span to read all the pages again, I have two yeasts that I am going to be using for my next two batches. One is 34/70 and the other is WLP860. Wanting to use the yeast slurry for either of these for another brew, would either of these be good for this beer?

 

[NitrogenWidget]

Hello friends, a question, I have 5 days in fermentation with Nott. I see that maintain the fermentation for 2-3 weeks. (read up to page 65) any procedure for Natural Carbonation in Bottle, I was thinking 10 days in Primary fermentation, 2 days gelatin, 2 days cold crash, bottle and leave 2 weeks at fermentation temperature to carbonate, then 3 weeks in cold 40°F, what do you think? Thanks.

it's been a long while since i bottled but from what i've read gelatin drop yeast out of suspension. some people say it depends on the yeast. i keg so i add gelatin when i keg and am force carbing. but when i naturally carb i don't add gelatin and just let the keg sit for a few weeks on the basement floor to do it's thing then a few days in the keggerator to get down to temp and it's always clear by then. so you may not even need to fine it.

 

[rtstrider]

Circling back to this recipe. Going to rebrew this weekend using the og recipe (mostly). The only changes are I'll be using c15 instead of c10, carafoam instead of carapils, Amarillo instead of Cascade, wyeast 2112 instead of notty, and will be mashing at 149 for 60 minutes. Ferment temp will be 58F. Really curious to see how this one turns out!

 

[jdubdvdt]

Circling back to this recipe. Going to rebrew this weekend using the og recipe (mostly). The only changes are I'll be using c15 instead of c10, carafoam instead of carapils, Amarillo instead of Cascade, wyeast 2112 instead of notty, and will be mashing at 149 for 60 minutes. Ferment temp will be 58F. Really curious to see how this one turns out!

Sounds like a mild deviation that will work out pretty well. I love Amarillo hops. I have been phasing out centennial and cascade in my brewhouse. I have made this recipe a few times, but never deviated much from the original.

I am considering swapping c10 for c20 and cutting it in half and doing the other half with victory. I am trying to get rid of my c20 and carapils since I never use them anymore. I don't really like c20, but my hope is to cut it in half and use victory which I really like.

Also considering swapping Centennial for El Dorado, Simcoe, or even Mosaic and doing Amarillo for Cascade.

 

[Brockness Monster]

This recipe has been mentioned a couple times since I joined the forums. I am going to have to brew this at some point. First I have to find a clean-ish yeast that I like.

 

[bwible]

This recipe has been mentioned a couple times since I joined the forums. I am going to have to brew this at some point. First I have to find a clean-ish yeast that I like.

Have you tried BRY-97?

 

[jdubdvdt]

This recipe has been mentioned a couple times since I joined the forums. I am going to have to brew this at some point. First I have to find a clean-ish yeast that I like.

Personally I think Nottingham is a pretty clean ale yeast especially when fermented at low temperatures.

 

[Brockness Monster]

Have you tried BRY-97?

I have not, though I am looking for something a little less clean (cleaner than the belgian and german wheat strains I mostly use). I have been eyeballing Hornindal Kveik for a bit, but I have also been thinking about one of the fruitier strains of English ale yeast. I have heard good and bad things about the Kveik strains, so I am a little hesitant on that side.

 

[Indian_villager]

I have not, though I am looking for something a little less clean (cleaner than the belgian and german wheat strains I mostly use). I have been eyeballing Hornindal Kveik for a bit, but I have also been thinking about one of the fruitier strains of English ale yeast. I have heard good and bad things about the Kveik strains, so I am a little hesitant on that side.

I've done this beer with H. Kveik. I didn't really like it, came out feeling a bit too thin on the mouthfeel.

 

[Brockness Monster]

I have heard that about Hornindal and other Kveiks. I am used to pretty thin bodied ales in the form of Trappist and Belgian style ales, which make up for the lack of body with higher carbonation, i.e. 3+ volumes of CO2. I am wondering if that particular downside of Kveik could be countered by higher carbonation. Something I am going to have to experiment with at some point.

 

[Saunassa]

I have not, though I am looking for something a little less clean (cleaner than the belgian and german wheat strains I mostly use). I have been eyeballing Hornindal Kveik for a bit, but I have also been thinking about one of the fruitier strains of English ale yeast. I have heard good and bad things about the Kveik strains, so I am a little hesitant on that side.

I was not impressed using Hornindal. I liked it using Nottingham and also S-04 in the mid to upper 60s.

 

[monkeymath]

A couple weeks ago me and my brew crew were discussing what beers to brew next and I suggested this classic, which we have actually never brewed before for some reason.

Today we were brewing our annual wet hop beer and I mentioned that next year will be our 10 year brewversary. My friend thought for a bit and then said "we might actually brew our 100th beer next year". So we started counting our brews and it just so happens that the very next beer - which is lined up to be this recipe - is in fact going to be our 100th batch.
Seems like a very worthy brew and I look forward to it!

 

[Saunassa]

A couple weeks ago me and my brew crew were discussing what beers to brew next and I suggested this classic, which we have actually never brewed before for some reason.

Today we were brewing our annual wet hop beer and I mentioned that next year will be our 10 year brewversary. My friend thought for a bit and then said "we might actually brew our 100th beer next year". So we started counting our brews and it just so happens that the very next beer - which is lined up to be this recipe - is in fact going to be our 100th batch.
Seems like a very worthy brew and I look forward to it!

How big of a batch do you brew? My club does a big brew/wort day where we all bring home 8-24 gallons. This years was a pale ale/IPA recipe. I like splitting mine into 2 batches. I use a different yeast in each to see what it and a different 5 minute boil hop addition brings to the table. Currently have 6 gallons with dry Lutra kveik and a 6 gallon of dry WLP001 ready to bottle and keg. Excited to see, taste, and compare with the other members brews.