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

[PaulJame]

Can anyone point me a good substitute to Caramel/Crystal Malt - 10L (10.0 SRM) ? I cant find that one around here...

I have :
MALTE CARA 50 – BELGIUM 49,5 EBC
MUNICH

And I could buy :
Carahell (12,7 EBC)

Or maybe another ?

 

[two_hearted]

Can anyone point me a good substitute to Caramel/Crystal Malt - 10L (10.0 SRM) ? I cant find that one around here...

I have :
MALTE CARA 50 – BELGIUM 49,5 EBC
MUNICH

And I could buy :
Carahell (12,7 EBC)

Or maybe another ?

Of those two Carahell would be your better choice to match the SRM. Carahell (according to Weyermann) usually comes in around 8-12 L, but at 12.7 EBC you'll get around 6 L. Better than the Cara 50.

 

[PaulJame]

.

 

[carolinabrewer]

Notty is a fast and furious yeast. It would make quick work of this low gravity recipe. Even on these lighter beers though, I like a minimum 10 days in the primary and then rack to a clearing vessel (secondary) with gelatin for 3 days.

Ok, I worried for nothing. I just bottled this today and the FG was 1.004. You're right...those are some hungry yeast ! The sample was great. Can't wait to try it once it's carbonated. Thanks Biermuncher for all your helpful comments through this thread.

 

[Piratwolf]

I just had my 1st official BM CB tonight. When I first brewed this I made a 3 gal batch but didn't have a very accurate scale and the bitterness was out of control. Tasted like about 50+ IBU In the SG sample. After some thought I did another 2.5 gal the next day with almost no hops.

Fermented both with S-04 (which absolutely shredded this beer!) and let it primary for 3 weeks, then blended the two at bottling time...

Short version--HOLY COW DO I LOVE THIS BEER!!!! I usually go for big IPAs, stouts, etc., but this may just be my new session beer. The S-04 finished clean, the bitterness is enough to tickle the palate, and the hint of centennial citrus balances the malty, trace-of-yeast flavor just perfectly.

Thanks for the recipe, Biermuncher!! I'm calling it Biermuncher's 2011 CB-4. Even made labels. When I get to my regular computer I'll post one for ya!

"All your home brew are belong to us!"

 

[BierMuncher]

Thanks for the recipe, Biermuncher!!...

Special blend brew. I like it.

 

[Piratwolf]

special blend brew. I like it.

So here's the label. I'm not much of an artist, but I like to label my beers to keep 'em straight.

 

[justkev52]

I use Columbus in mine. It's really tasty.
I finished with some Cluster. Everybody likes it

 

[BierMuncher]

So here's the label. I'm not much of an artist, but I like to label my beers to keep 'em straight.
View attachment 39515

I'm honored. I like. The "BierMuncher's" could be much bigger.

I kid, I kid. Nice work.

 

[hs0656]

Bier, I have a quick question. I'm making your beer this weekend. I don't readily have access to the danstar nottingham. I have everything else on hand. I have a slant of just about every liquid yeast imaginable. Without doing your recipe an injustice, is there any liquid yeast strain you would suggest to get the same desirable taste and flavors?

 

[midfielder5]

I need to roll this one out again, thx BierMuncher.

 

[BierMuncher]

Bier, I have a quick question. I'm making your beer this weekend. I don't readily have access to the danstar nottingham. I have everything else on hand. I have a slant of just about every liquid yeast imaginable. Without doing your recipe an injustice, is there any liquid yeast strain you would suggest to get the same desirable taste and flavors?

Any highly attenuating American ale yeast will do just fine. This beer relies on a clean flavor with just the hint of hops coming through. You don't want a yeast profile to be overly influential.

 

[mistercameron]

At first I really didn't like this recipe. For some reason the beer just tastes grassy and the only way to drink it was as cold as possible. Now that it has aged for a few months it's a much more drinkable beer. Actually enjoyable.

 

[JasontheBeaver]

I learned the hard way that serving temp really affects this beer's flavor more than any other I've made. 40-46F is ideal. I took a corny to a tailgate party and had it sitting in ice and running through an iced jockey box and it changed the flavor so much I really didn't like it.

If yours is better cold than I suspect something want wrong.

 

[tdogg]

making a batch this weekend! im debating about the hops though, i have some Motueka hops that i have been dying to try, thought this might be a fun grain bill to try them with.

 

[idigg]

After a week in the keg, this beer is already amazing. Next time I will use whirfloc or irish moss, I usually make dark beers but this beer is AWESOME with wings

Has anyone used some coriander in this recipe? My wife tried it, she "likes" it but too much hops for her. I bet if I did an ounce of coriander it would be spot on for her.

Cheers!
justin

 

[Number2]

I was not sure where to post this so I thought I would pollute this thread with my dumb question.

I brewed this beer, I had 4 gallons in my fermentor and was a bit over 1.040. So I thought I would top it up to 5 gallons. I ended up with 5 gallons of 1.036 in the fermentor. It fermented vigorously for 3 days and all activity stopped (visible). So I took a gravity reading at Day 5, Day 7 and Day 9. I am at 1.008, the expected final of the beer assuming I hit my OG which I did not. Is it done? I was thinking since I started lower that I might fall to something like 1.004.

Thoughts?
Thanks,
Sean

 

[elproducto]

Final gravity doesn't really have anything to do with original gravity.

It's probably done at 1.008, not sure I would want it much lower.

 

[elproducto]

Man, I have to say how this beer really shines at about 5-6 weeks. It's my 3rd time brewing it, and both of the other times it was for a short turnaround and they were consumed 2-3 weeks after brewing. I brewed another 11 gallons about 6 weeks ago, and am drinking the first keg of it now. It was pretty good at 4 weeks, but the hops seemed a bit harsh. Now at 6 weeks, it's unbelievable, the Vienna really shines through.

I'm going to try this as a base recipe again, but add lots of late hop additions and dry hop the hell out of it. I think it is a really solid backbone for a 4% beer.

 

[carolinabrewer]

I've waited long enough...its been almost 2 weeks since I bottled this and decided to try one tonight....absolutely devine.

BUT...Even more exciting is that I actually brewed 2 batches of this during the same brew day. The second batch, which I also tried tonight, contained a bit of coriander and sweet orange peel. My taste buds went completely crazy when I tried this one. So, here's what I did:

1) Follow BierMuncher's Centennial Blonde recipe exactly, but add the following step:
2) Add 0.30 oz crushed coriander seed and 1.5 oz of orange zest, for the last 5 minutes of the boil.
3) I used US-05 dry yeast on this batch and sprinkled it directly into the fermenter bucket without rehydrating.

For the coriander....I bought a small package of whole coriander seed from a local organic foods store, measured out 0.30 oz, and crushed it on a cutting board with a rolling pin.

For the orange peel...I purchased 4 naval oranges from the grocery store, cleaned them well, and used a cheese grater to zest them. I only skimmed the surface as to avoid getting any of the bitter pith.

The end result was only a hint of the corander and orange, which is exactly what I was hoping for. I did not want an overpowering flavor from either. This is probably the best beer I have ever brewed. Well balanced, very drinkable.

 

[davidr7283]

I am brewing the extract version tomorrow that BierMuncher posted. Then after Christmas when I have my AG system complete, this will be my first AG brew.

It will be interesting to compare the two.

 

[kevokie]

This is on my "to do" list. I did make and amarillo blonde ale using this recipe and it has turned out well. I should have done my hops different, but it is very drinkable. I can't wait to brew this and try one when it warms up in a few months.

 

[cryhav0c]

Has anyone tried to make this a dark ale? I have made about 40 gallons of this brew and it's absolutely excellent. All my friends love it.

I just added 1lb of chocolate to the recipe and turned it VERY dark. It's been in the fermenter for 8 days. Starting Gravity was about 1.040 and it's only down to 1.012 so it's got some more to go. Color is pretty. Can't wait to see how it comes out.

 

[tdogg]

Has anyone tried to make this a dark ale? I have made about 40 gallons of this brew and it's absolutely excellent. All my friends love it.

I just added 1lb of chocolate to the recipe and turned it VERY dark. It's been in the fermenter for 8 days. Starting Gravity was about 1.040 and it's only down to 1.012 so it's got some more to go. Color is pretty. Can't wait to see how it comes out.

Centennial Brunette?

 

[sigurdur]

Centennial Brunette?

Sounds dirty

 

[kosmokramer]

What would be best to sub the cascade for, i have citra, simcoe, amarillo, magnum, sirachi ace, and chinook

 

[Clifton]

I made mine with all Centennial. If you want to use something different, I'd go with the Simcoe or Amarillo.

 

[cryhav0c]

That makes a great slogan. "Centennial Brunette, a little on the naughty side." ROFLMAO

 

[ElevenBrewCo]

Mounted my plate chiller vertical and didnt realize my wort came out hotter than usual. Pitched a little high so the us-50 threw off some apple esters. Still a great beer along with a hint of apple!!!! Definitely going to be on tap at all times!

Sent from my DROIDX using Home Brew Talk

 

[JasontheBeaver]

Centennial Brunette?

Centennial Blondette