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

[BierMuncher]

can someone post the beersmith data or whatever program they use data, for the 5gal recipe by tommorow? this is going to be my first AG but not sure on the water amounts and strike temperatures

The five-gallon version is at the bottom of the original recipe post.

Strike with the usual 1.25 quarts per pound of grain. Assume you'll have about a 15 degree drop in a cooler mash tun. So if you're shooting for a 152 mash temp...strike at 167. Keep some very hot and cold water nearby to make adjustments once you strike.

 

[bkov]

1.25 x 9pounds grain = 11.25 or about 3gallons at 167

then sparge with 4gallons at 180? total of about 8 gallons minus about 1 for grain absorb and 1 for evaporation?

 

[bell0347]

Hi, I worked up a partial mash version of this in BeerSmith. Just wondering what BM or any of you that have brewed this a few times thought. The only other PM I have done was an Irish Red kit from Northern Brewer. It will also be the trial run of my 3gal. MLT I built. Any and all help/suggestions welcome! This is based on 3.75 gal boil with late extract addition to keep IBU's in range. Also, I have 3# of Briess Pilsen DME already, would this be an acceptable replace for the 2row or should I buy some Extra Light DME. The OG is a hair higher than original recipe but I do not know what kind of efficiency I am going to end up with. Fudged a little in case my efficiency sucks.




BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: BM's Centennial Blonde
Brewer: Brian Bell
Asst Brewer:
Style: Blonde Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.75 gal
Estimated OG: 1.045 SG
Estimated Color: 4.0 SRM
Estimated IBU: 21.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 30.77 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 15.38 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 30.77 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.69 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.69 %
0.50 lb Vienna Malt (3.5 SRM) Grain 7.69 %
0.25 oz Centennial [10.00 %] (55 min) Hops 7.7 IBU
0.25 oz Centennial [10.00 %] (35 min) Hops 6.5 IBU
0.25 oz Cascade [5.50 %] (20 min) Hops 2.6 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 0.9 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.50 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 4.38 qt of water at 161.4 F 150.0 F

 

[uncleozzy]

Hi, I worked up a partial mash version of this in BeerSmith. Just wondering what BM or any of you that have brewed this a few times thought.

Well, I'm not BM, and I've only brewed this once, but that's roughly how I did it. The Briess Pilsen DME is, I'm pretty sure, what I used. I only did a 2.75ish gallon boil, so I added all of it late, but the color is very light. The rest of the grain bill is almost exactly how I brewed it (I used the full 12oz of Carapils called for in the 5-gallon batch; this might be overkill since the DME has a small amount of Carapils in it). My efficiency really sucked, so I wound up adding about 4oz more DME in the end.

It's only been in bottles 2 weeks, but the bottle I opened after a week was great. That should be a solid PM recipe.

 

[bkov]

Did this for my first allgrain today, everything went good and smooth. OG was 1.040

 

[BeerPressure]

Makin this puppy tomorrow w/ home grown centennial hops

 

[WorryWort]

I guess I can't say I brewed the recipe, because I changed it a bit. But I'll say I used about 90% of it. I was going for a crowd pleaser that I can serve at a superbowl party and this certainly seemed like a good one.

I used willamette instead of cascade, mostly as a result of personal preference. And I had a spare 1/2 oz of it so I threw that in at 15 minutes for a slightly different hop profile. but it's 21.5 IBUs though, so virtually the same bitterness.

I did everything else the same, but hit 1042 on account of a lower final volume after the boil.

I used Wyeast 1056 in one fermentor and Nottingham in another. Because it's a clean light beer this should show some differences, so it's a good little experiment I think.

It's the lightest coloured beer I've ever made, and it looks very nice in the hydrometer jar.

Thanks for a good starting point BM! I'll post on it in a few weeks when I start drinking it.

 

[Doog_Si_Reeb]

I just kegged this last night after 2 weeks in the primary. I used US-05 instead of Nottingham and it dried it out to 1.005. The hydrometer sample tasted pretty darn good. It's still pretty young so I imagine a few weeks in the keg will make it taste excellent!

 

[BierMuncher]

I just kegged this last night after 2 weeks in the primary. I used US-05 instead of Nottingham and it dried it out to 1.005. The hydrometer sample tasted pretty darn good. It's still pretty young so I imagine a few weeks in the keg will make it taste excellent!

Yeah, right now what you should get is a pretty tasty drink up front...followed by sort of an astringent bite from the freshness of those Centennial hops.

An extra couple of weeks will make a huge difference.

 

[Doog_Si_Reeb]

Yeah, right now what you should get is a pretty tasty drink up front...followed by sort of an astringent bite from the freshness of those Centennial hops.

An extra couple of weeks will make a huge difference.

That's exactly what it was like. It had a great flavor, but a subtle bite at the very end. I'll have to divert myself to the porter for a couple weeks to avoid drinking all of the CB before it mellows.

I'm going to have to convince my buddy, who's new to homebrewing, to do an extract batch of this. I know it'll fit his tastes perfectly.

 

[nowise]

I just ordered the ingredients for this recipe. Thanks for putting it out there. I can only order hops in 1oz increments, and I don't have a vacuum sealer. I was thinking of either dry hopping with the extra 1/2 oz C&C or doing a FWH with it.

 

[BierMuncher]

I just ordered the ingredients for this recipe. Thanks for putting it out there. I can only order hops in 1oz increments, and I don't have a vacuum sealer. I was thinking of either dry hopping with the extra 1/2 oz C&C or doing a FWH with it.

Depends on your drinking audience. This is a light grain bill so dry hopping will really give it a nice hoppy nose. That may (or may not) appeal to the masses.

First wort hopping might push the bitterness a bit high.

If you want to save them, just do your best at sealing them up in a ziploc bag...inside a ziploc bag and store them in the fridge.

 

[bkov]

is 52-54F to cold for this one?

 

[uncleozzy]

A "little" chill haze, but this stuff is fantastic. It was my first PM, and I gotta say, I could drink this whole batch tonight. And it was cheap-cheap-cheap (for extract)!

 

[944play]

I want to get my hands on the new W-34/70, apparently it's the same strain as used in many german breweries.

I'm brewing now. I have a growler of washed 34/70, and I'm tempted to use it.

Someone will have to convince me in the next hour.
EDIT: Too late, pitched Notty. I only have one temp controller anyway.

Subbed 7.7% "Centennial Type" (Amarillo and Columbus blend) for first three additions.
Hit 1.039 on the money, with maybe an extra quart in the fermenter.

Gratuitous hydrometer shot:

 

[WorryWort]

is 52-54F to cold for this one?

If you mean fermentation temp, then yes, I think it is too cold.

It depends on the yeast you use though. At that temperature most ale yeasts will not have any where near the optimum performance, and some might not work at all. I am having success, at least as far as attenuation is concerned, with Wyeast 1056 and Danstar Nottingham on this beer recipe at 63F. That is the low end of spectrum for both although I've heard some people take Notty into the high 50's with success.

If that's the only temp option you have you might try using a lager yeast and expecting more like 2-3 weeks in primary, and then cold condition like a lager. I wonder if anyone has tried that with this beer?

 

[bkov]

If you mean fermentation temp, then yes, I think it is too cold.

It depends on the yeast you use though. At that temperature most ale yeasts will not have any where near the optimum performance, and some might not work at all. I am having success, at least as far as attenuation is concerned, with Wyeast 1056 and Danstar Nottingham on this beer recipe at 63F. That is the low end of spectrum for both although I've heard some people take Notty into the high 50's with success.

If that's the only temp option you have you might try using a lager yeast and expecting more like 2-3 weeks in primary, and then cold condition like a lager. I wonder if anyone has tried that with this beer?

yeah its nottingham

 

[celtic_dude]

Picked up the ingridients tonight! Gonna brew up the 5gal AG batch tomorrow. Looking forward to enjoying this beer

 

[sdhucks7]

Heating the Mash water for my second 10gal verson of this right now! The wiffey loves this stuff (and I dont mind drinking it either) The only change I made in BM's recipe was to use Amarillo instead of Centennial hops. This is our new house beer.



SD

 

[Kilgore_Trout]

I think this may be on my order list officially now.

For the 5 gallon batch could I get away with just using one hop for all the additions? If it's truly necessary to use both cent & cascade I can, I'm sure I'll find a use for the extra ounce .

 

[mew]

I'm brewing now. I have a growler of washed 34/70, and I'm tempted to use it.

Someone will have to convince me in the next hour.
EDIT: Too late, pitched Notty. I only have one temp controller anyway.

Subbed 7.7% "Centennial Type" (Amarillo and Columbus blend) for first three additions.
Hit 1.039 on the money, with maybe an extra quart in the fermenter.

Gratuitous hydrometer shot:

When you use it let us know how that yeast works for you.

 

[Revvy]

I did this recipe with Notty the first time I brewed it...it's an excellant yeast as well....

The other 2 times I brewed it I used 05.

But check this out!!! I am right now tasting my hydro sample of the beer using Lager yeast for the first time, and fermenting/lagering it (lagering for the first time as well) ghetto style in the cool storage locker in my apt building's garage.

It was the last beer I brewed in 2008, on New Year's Eve.
I brought it up stairs on on Wednesday to do a diacetyl rest, and I am right now racking it to secondary so I can lager it for at least another month (though I think it might not need it, it is already so good.)

I could drink the whole bucket right now....it is amazing!!!

I have to say that for an un-carbonated, green beer, it is one of the best ones I have ever tasted of mine.

I just stepped away from writing it while racking, to actually pull a pint from the autosiphon. I absolutely swear that I have NEVER EVER EVER done that.....I've never pulled a "Joe Mama," and considered drinking an entire fermenter or secondary full of green beer....but this is really really tempting.

I used Saflager yeast on it...the closet I have been fermenting the lager yeast in has been high 40's low 50's (it's probably colder right now.) I brought it up to hig 60's low 70's for the last 3 days to give it a rest...

And it is amazing!!!!!!!!!!


I have never been a lager drinker anyway...I'm just kinda getting into drinking some vienna's and others. And it never occurred to me til this winter that my little storage locker could be a lager area...


I figured since I love this recipe, it would be a good one to take baby steps in lagering...Since for the most part I am familiar with the beer's flavor profile already.....

I am so glad I did...it is amazing!!
(It may be hard to go back to brewing it as an ale in warm weather...I may have to do a 10 gallon batch of this before the temps prevent me from lagering.)


If you have a way to ghetto lager this...or acn lager for real...try Biermuncher's recipe with a lager yeast...you won't be diassapointed.

 

[mew]

Hey Revvy, what style do you think your lager version would be, Classic American Pilsner?

 

[Revvy]

Hey Revvy, what style do you think your lager version would be, Classic American Pilsner?

I honestly dunno....

Haven't given it a thought...

 

[bkov]

has anyone tried making this with pilsner malt instead of 2row?

 

[BierMuncher]

has anyone tried making this with pilsner malt instead of 2row?

I've subbed Pils before.

Just make sure you give it a good 90 minute boil since Pils is more prone to DMS.

It turned out very nice. A bit (just a bit) less malty than the MO I normally use.

 

[tuoply]

Brewed this myself yesterday in 15 degree weather. Boiled off a lot more than I wanted to and so had to top off up to 5 gallons.

It's fermenting away now, looking forward to trying the finished product!

 

[teach]

I made 5 gallons of this on New Year's Day, for my first attempt at all-grain. Things were a little stressful, but overall it turned out well. After a week in the primary and a week in the secondary, I bottled it on Saturday. I drank the hydrometer sample, and GOODNESS, it tastes amazing. I've never had a green beer taste so good. Congrats on a fantastic recipe! I can't wait for it to carbonate!

And you're right that it's a forgiving recipe; I had quite a few "variations". First off, my LHBS accidentally gave me only 1/2 lb of cara-pils instead of 3/4 lb, and I didn't catch it until I got home (not a huge deal, but a little annoying). Secondly, I didn't have any idea how much temperature loss to expect when stirring the grains into my preheated mash tun (filled with 2.75 gallons of 166-degree strike water), and after dough-in, the mash temp was only 145F.

I tried to fix it by adding 1-1/2 quarts of water at 169F, but with opening the lid and stirring, I only raised the temp 2 degrees. I tried to add water a second time, but this time with the stirring I actually lost temp! I eventually decided to leave well-enough alone (and had a homebrew) and ended up mashing at around 145.

When sparging, I forgot to take into account the extra water I'd added, so I ended up with nearly nine gallons of sweet liquor, which wouldn't fit in my 7-1/2-gallon brew kettle. I ended up boiling it down enough, but total boil time was 105 minutes! I also didn't delay the hop additions long enough, so the first addition of Centennial ended up boiling for 85 minutes!

I got an O.G. of 1.037 (63% efficiency?), so that's not bad for my first AG. The lower mash temp (and thinner mash) favor a more-fermentable wort, which explains why my F.G. was 1.005. And I guess the longer boil time might make the beer a bit darker than expected, but color looked great as I was bottling.

Anyway, I write all this just as an excuse to ask a question: BierMuncher, do you use whole hops or pellets? I've read you ought to scale back the hops by 25% if you're using pellets in a recipe that calls for whole hops, but I didn't even think to ask. I used pellets.

Also, do you have a label for this somewhere? I could make my own, but I'd rather use yours if you have one.

Finally, this is an encouragement to other brewers considering making the jump to all-grain to GO FOR IT! I was able to get a used cooler for $10 off Craigslist, and FlyGuy's MLT conversion instructions were easy to follow. It added a couple of hours to my brew day (this time), but overall it wasn't bad at all.

Thanks again for the awesome recipe, BierMuncher. Next up: EdWort's Haus Pale Ale....

-g-

 

[TXCrash]

Just brewed up a batch of this as my first AG. Went without major incident.

Next up - Edworts Haus Pale Ale








Err... do I hear an echo?

 

[NewBrew75]

I'll be trying a extract version of this soon. I'll let you know how it goes.