I made this as my first brew ever. Did a 5 gallon all grain batch and hit an OG of 1.045 that fermented down to a 1.004. It was kept in primary for 1 week and secondary for around 10 days, then transferred to keg and force carbonated. I kicked the keg last night (with the help of friends of course) it lasted all of about 6 days! :rockin: I will be making another batch of this very soon, excellent recipe BM thanks!
Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall)
- Thread starter BierMuncher
- Start date
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kyle6286
Well-Known Member
Two weeks in the primary and my beer has things floating on the surface. Not sure if they're just floating yeast, but does this look ok? There's no webs or anything so I'm hoping it's not an infection. This is BM's centennial by the way, hence why I'm posting it here. Thanks
I used Notty yeast.
OP
OP
I think you're fine. Lots of junk will appear at the top of your beer. 99.9% of the time it's just residual fermentation. Stay the course.
cjham9985
Member
Ok, so thursday night we will be brewing the Centennial Blonde as our first All Grain brew. After going through the first 15 pages of this seriously long post in search of my answer, i figured i would just post. For a 5 gallon batch, what is your mash volume? And does anyone do a sparge (if so, how much volume there)? Still getting in to the swing of things. Got about a half dozen extract brews under our belt, but this is the first all grain brew with the full setup. Any advice is appreciated!
Thanks,
Chris
Thanks,
Chris
The sparge is the rinsing of the sugars from the grains. It's rare to not do one, but some people simply use a lot more grain and skip it. There is evidence, possibly anecdotal, that doing a no-sparge batch makes a better beer. It's certainly inefficient.
Otherwise you could figure out your grain to water to a ration of say, 1.3 Quarts per pound. Account for grain absorption, and do the mash. Then rinse with enough water to reach your preboil volume. You could split that amount into two and sparge twice, or sparge once with the whole amount (if you have room in your mash tun). This is batch sparging.
You could also continually rinse by matching the mash tun drain rate with an equal amount of sparge water and collect until you reach your pre-boil volume. This is Fly sparging. I think batch sparging is easier to start with.
Otherwise you could figure out your grain to water to a ration of say, 1.3 Quarts per pound. Account for grain absorption, and do the mash. Then rinse with enough water to reach your preboil volume. You could split that amount into two and sparge twice, or sparge once with the whole amount (if you have room in your mash tun). This is batch sparging.
You could also continually rinse by matching the mash tun drain rate with an equal amount of sparge water and collect until you reach your pre-boil volume. This is Fly sparging. I think batch sparging is easier to start with.
Here's an interesting decision I have to make:
I'm brewing this (all grain) tomorrow. I had planned on going direct to keg with no secondary.
Due to travel schedule, I can make the transfer to keg either 8, 14, or 25 days in the primary. Of course I prefer the 8 days just so I can start carbing and drinking it sooner but don't want to adversely effect the beer or not give it time to clarify.
This keg will be transported so I want it as clear as possible.
Should there be a noticeable difference between 14 and 25 days in primary?
What do you guys think?
I'm brewing this (all grain) tomorrow. I had planned on going direct to keg with no secondary.
Due to travel schedule, I can make the transfer to keg either 8, 14, or 25 days in the primary. Of course I prefer the 8 days just so I can start carbing and drinking it sooner but don't want to adversely effect the beer or not give it time to clarify.
This keg will be transported so I want it as clear as possible.
Should there be a noticeable difference between 14 and 25 days in primary?
What do you guys think?
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terrapinj
Well-Known Member
depending on which yeast you use I had some funky smells and bitterness from Notty that went away around week 3 in primary
Yo, Beav..........i would go with 14 to 25 days in primary. If you can get away with 25 then do it. I do about a month for almost all of my beers. If 14 works better i think you will be OK too. I try to stay away from the one week primary, just too many variables foe me personally. Others do it with success , but I'd rather err on the side of longer in the primary. I would also rather wait on better beer, rather than rush mediocre beer.
Just my 2 cents. Enjoy your brew.........i have this batch in the primary right now.
Peace in the middle east!!!!!!
Just my 2 cents. Enjoy your brew.........i have this batch in the primary right now.
Peace in the middle east!!!!!!
I think you're right, I'll wait.
As far as peace in the middle east? Ain't gonna happen until people stop believing in magical fairy tales of guys who live in the sky and grant wishes.
just transferred at 1 week in the primary. my OG(extract was) 1.045 and I transferred today at 1.012... Taste was good... still quite green and almost talked like it was a little carbed.. guess that was because it was so green still. Will let sit 2 weeks in secondary and then bottle!
cyclonite
Well-Known Member
Just brewed this up the past weekend as a last "Ode to Summer" here in Colorado. Overshot my OG a bit (had not done a beer this low, and got quite an efficiency boost with my BIAB setup with such a loose mash!). Came in at 1.045, which should still be fairly sessionable. Smells great, can't wait!!!
Thanks for the recipe, BierMuncher!
Thanks for the recipe, BierMuncher!
mrduna01
Well-Known Member
cyclonite said:
I love when I over shoot the OG! Bonus alcohol never hurt anyone.
Since the Marine Corps has prevented me from brewing for the last 5 months, I'm going to warm up again with an extract brew of this recipe. I'm pumped about it.
Can't wait to try the all grain recipe, just have a few more things to acquire to have that ability.
Can't wait to try the all grain recipe, just have a few more things to acquire to have that ability.
Missed the OG by 4 points because I left a bit of the wort behind due to the hot break and crud after the boil but still topped off to 5.5 gallons. Looking good.
Tried a 4-week bottle and man did it mellow out! No longer "green"/"warm", smooth and balanced since I overshot the OG. A bit overcarbed, but I'm hoping more of the CO2 disperses into solution over time as well (each bottle has gotten progressively better).
PS-- was done with WLP-007 (not WLP-005 as stated above) and I'm happy w/ the characteristics thus far, if that makes sense.
mgortel
Well-Known Member
Brewed this as my first All Grain back in May this year and it is definately a very good beer.
Brewing some more this weekend.
My first time breing it I left in Primary for 12 days and secondary for 21 days.
Those who have gone thru a shorter fermentation ....i.e. 7 days primary and 14 days secondary....does it really turn out just as good???
I would like to turn around faster this time if it doesnt effect quality.
Thanks!
Brewing some more this weekend.
My first time breing it I left in Primary for 12 days and secondary for 21 days.
Those who have gone thru a shorter fermentation ....i.e. 7 days primary and 14 days secondary....does it really turn out just as good???
I would like to turn around faster this time if it doesnt effect quality.
Thanks!
isurf
Well-Known Member
When I brew this, ferm 12-13 days, keg and gas for 3 days, turn out great everytime. Done this about 4 times this summer 10 gallon batches.
PorterBelly
New Member
Hi, folks. I just bought m ingredients for this one. I am doing a 10gal all grain version. Did I see right that 10gal only calls for 1 pkg of yeast? I'm now getting worried I didn't buy enough. Am I going to be ok????
PorterBelly
New Member
thank you very much....... my y's & t's do not work on this computer, so a lot of cut & paste on this post
Hi everyone. Sorry if this has been definitively answered. Is there a consensus on length of bottle conditioning for this recipe? Mine's only been bottled for about a week but having read all the glowing reviews I'm really itching to try some.
I found a post that said it was good after a week, and another that said it tasted "green" after three weeks. I'm a brewing newb and even newbier at AG (this is my first try) so I don't want to disappoint myself by jumping the gun...
As always, thanks in advance!
= DM =
I found a post that said it was good after a week, and another that said it tasted "green" after three weeks. I'm a brewing newb and even newbier at AG (this is my first try) so I don't want to disappoint myself by jumping the gun...
As always, thanks in advance!
= DM =
What I found best in my first AG was the taste of success, so I'm sure you'll do alright for yourself!
Anyway, I find that generally APA's taste the best when allowed for two weeks in the fermentation vessel and three weeks on the bottle.
Kokopuff829
Well-Known Member
Tandor said:
Why don't you let them carb for 3 weeks. Then try it
Hi all,
I'll be doing my first BIAB all grain batch with the 5 gallon recipe and I had a question about the mash/sparge volumes. I'm looking at the program Brewtarget (http://brewtarget.sourceforge.net/) that was mentioned earlier in this thread which includes this recipe as one of its default recipes. For the mash schedule it recommends 2.8 gallons @ 161 degrees for the mash infusion then 4.1 gallons for the sparge infusion. Would I be able to add all of the volume of water at once (6.9 gallons), mash for an hour, remove the grain/drain, raise the temp to 177 and then return the grain to the pot to sparge for 15 more minutes? Thanks!
I'll be doing my first BIAB all grain batch with the 5 gallon recipe and I had a question about the mash/sparge volumes. I'm looking at the program Brewtarget (http://brewtarget.sourceforge.net/) that was mentioned earlier in this thread which includes this recipe as one of its default recipes. For the mash schedule it recommends 2.8 gallons @ 161 degrees for the mash infusion then 4.1 gallons for the sparge infusion. Would I be able to add all of the volume of water at once (6.9 gallons), mash for an hour, remove the grain/drain, raise the temp to 177 and then return the grain to the pot to sparge for 15 more minutes? Thanks!
smokewater
Well-Known Member
Yes that will work well for BIAB as long as you pot is big enough to hold the grain and that much water.
I do BIAB in a 30 qt 7.5 gallon pot. For me I start with 6 gallons of water for the mash. When I pull the bag I put it in a 5 gallon bucket and pour 1.5-2 gallons of 190F water on it. I then heat the mash wort to 170 and put the bag back in the kettle for another 10 minutes. Combining the bucket wort with the boil kettle wort gives me about 7 gallons for the boil which provides about 5.5 gallons of beer.
If I had a bigger pot I would start with 7.5-8 gallons of water.
Has anyone racked this recipe onto any type of nut? I just made my second batch of this and hit an OG of 1.050. I was tempted to rack a couple of gallons onto about a half a pound of pecans or some other variety of nuts, open to suggestions. Toasted almonds also sounded pretty interesting.
sinisterkid
Well-Known Member
those type of nuts are oily.
Demon
Well-Known Member
Brewing ten gallons of this today. Splitting it and fermenting half with apricot puree.
