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

[dtow2]

Just put 5 gallons on tap and bottled the other 5

 

[Veedo]

I bottled my first batch of Centennial Blonde last night and had a couple of questions for anybody who's brewed it. The hydrometer sample was nice and crisp, with a deliciously slight sweetness & hoppiness. But there was a heavy bready flavor (not exactly what I'd call malty, more of a white bread taste) component to it that I wasn't expecting.

I know it'll taste different after it's carbed and chilled, but I was just wondering if that's a flavor profile others have noticed in the beer. Either way I'm anxious to crack a couple open in a few weeks.

I got a lot of bread flavor when i brewed this too. It must be the notty, it was a little subdued when it dropped clear but still there. Overall good summer beer, thanks for the recipe BM. Next time i plan on trying a different yeast, maybe wlp029 or chico.

 

[Fordzilla]

I use Safale US-05 for this beer (extract version) and I don't find it to be bready.

 

[Fordzilla]

I am brewing the AG version of this BIAB as my first AG brew. I've been brewing extract for a year. For the first time ever, I screwed up the hop additions! I added cascade at 35 min & centennial at 20 min. Hopefully it wont screw things up too much.

I was looking forward to doing an AG/extract side by side comparison. Oh well.

 

[jmd1971]

It'll be fine! It will just have more hop flavor & aroma, and less hop bitterness. You probably won't even notice...

 

[tuckferrorists]

Just ordered my grain bill. Can't wait to brew!

 

[floydk]

I just brewed this last night, I was shooting for the 5.5 gallons - but it appears I am a tad short, maybe 5.25 gallons - is that a problem in any way? my OG was 1.041. This morning the airlock is going berserk, non stop... I love seeing that!

 

[jmd1971]

5.25 is fine. No worries - you'll love it!

 

[floydk]

One more question, if I plan to force carb this beer, should I let it ferment longer? and does a secondary vessel get me anything with this one? Looking forward to this beer, smelled great coming out of the airlock this morning.

 

[jmd1971]

No need to secondary most beers IMO. Certainly not with this one. Fermentation time should be confirmed by a hydrometer reading, not whether you're force or bottle carbing. I'd take a reading after 2 weeks & see where you stand. If down where you're happy with it, carb away!

 

[Slyko]

I used this recipe as a base when adding raspberry. It turned out great! I've brewed this baby 5 times now!

Simply tweaked the original yeast to the Wyeast 1056 & added 40 oz. of whole raspberries! It came out very pink with a subtle taste of the fruit. Nothing overpowering like a fruit extract. Very satisfying. Very refreshing!

I have the Orange Blond in line next.

BM for President x3!

 

[thorbatron]

Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.

 

[Fordzilla]

I am new to all grain brewing, but a mash temp of 168 seems far too high.

 

[floydk]

I am new to all grain brewing, but a mash temp of 168 seems far too high.

I think that's the strike water temp, that will then level off to the 150 mark when combined with the amount of grain that he's using.

 

[thorbatron]

Ha, still getting used to proper terms and what not, but yes I meant strike temp rather than mash temp.

 

[terrapinj]

Going to brew ten gallons of this beer Saturday and it will be my first all grain attempt, but I have a couple of questions about what beer smith is telling me to do. I have a boil volume of 13.2 gallons with a mash of 21.56 qts. at 167.9 F and a 2 step batch sparge of 3.4 gal and 6.72 gallons ill be using a 70qt MLT. Contrary to what beer smith is telling me to do ive read that it's better to have two equal amounts between the mash and sparge water, so I'm just trying to verify which is the better method for my first batch sparge. Any info/advice is greatly appreciated.

the sparge volume is based on the amount of water you need to get you to your preboil volume after you collect your 1st runnings. most people split the batch sparge into two equal volumes when they double batch sparge but determine the strike volume based on their desired water:grain ratio usually in the range of 1-2qts of water per pound of grain. 1.5qts/lb is a good starting point

 

[TrubDog]

My first keg of CB just kicked, so I guess I better plan for another (Mmmmmmm it sure was good!).

Why is it the last glass always seems the best?

 

[jmd1971]

I've totally switched to having session stuff on tap. After having a 6.5% the saison on tap, I found myself yearning for something like the CB. All hail the CB!

 

[BierMuncher]

I've totally switched to having session stuff on tap. After having a 6.5% the saison on tap, I found myself yearning for something like the CB. All hail the CB!

Here, here!!!

 

[floydk]

I wish time would go faster, I'm anxious to try this beer! I'll do a gravity check tomorrow (6 days post brew), and we'll see where we're at. BierMuncher, what's your opinion on secondary fermentation with this beer? Necessary or no?

 

[Guidry]

I'm not Biermuncher but I have an opinion on your question. If you're kegging, I'd say a 2ndary is not needed. Bottling probably not either but you might get a little clearer if you do.

 

[Sippin37]

Yeah I'd say 2-3 weeks in primary, cold crash for a few days if you want clearer beer and bottle it. I remember BierMuncher saying this can be a quick brew from grain to glass. Cheers!

 

[RmikeVT]

I love this beer. I can only fit one keg in my kegerator at a time so if I have a few friends over and they drink a bunch of my brew and the next batch won't be ready for a while I cook up a CB and its ready to go in 10 days. (Either CB or EdWorts Bavarian Hefe).

 

[cryhav0c]

I have done about 140 gallons of the CB. We all like it and I am doing about 30 gal's up for hunting season here in the south. I have played with it some by reversing the order the hops go in and it was great either way with the correct way still being popular as you'd think but most pallets couldn't distinguish the difference. What I'm curious about is those people that are "ready to go" in 10 days. I generally leave mine in the fermenter for around 9 days and it has always guaranteed 1.010FG. I then keg it up, (I do 10 gal batches and my kegerator holds 3 5gal kegs) and cold crash it for a week. I stopped using bio finings as I got some that put a bad taste in my beer and I lost 20 gallons. I do have a filtering setup but refrain from using it.

My question/observation is even after cold crashing for a week my CB still hasn't cleared like I'd like and still tastes a little "new". If I give it 2.5 weeks, it's absolutely perfect. I was wondering what others are doing to bring this to the ultimate palatability stage so quickly. I observe the correct fermentation temp's and keep my kegerator at around 36 degrees. Any suggestions? This and Ed Worts has become a staple with me making the seasonals for conversation pieces...LOL.

 

[brettwasbtd]

I have done about 140 gallons of the CB. We all like it and I am doing about 30 gal's up for hunting season here in the south. I have played with it some by reversing the order the hops go in and it was great either way with the correct way still being popular as you'd think but most pallets couldn't distinguish the difference. What I'm curious about is those people that are "ready to go" in 10 days. I generally leave mine in the fermenter for around 9 days and it has always guaranteed 1.010FG. I then keg it up, (I do 10 gal batches and my kegerator holds 3 5gal kegs) and cold crash it for a week. I stopped using bio finings as I got some that put a bad taste in my beer and I lost 20 gallons. I do have a filtering setup but refrain from using it.

My question/observation is even after cold crashing for a week my CB still hasn't cleared like I'd like and still tastes a little "new". If I give it 2.5 weeks, it's absolutely perfect. I was wondering what others are doing to bring this to the ultimate palatability stage so quickly. I observe the correct fermentation temp's and keep my kegerator at around 36 degrees. Any suggestions? This and Ed Worts has become a staple with me making the seasonals for conversation pieces...LOL.

Maybe look into using a more flocculant yeast like WLP002 or WLP007? If you ferment with these yeasts in the lower 60s for the first couple of days and then let it ramp up, they will finish quick and the yeast will drop out REAL quick. Especially if you cold crash.

 

[DagoBrewer]

I use wlp001 and cold crash for about a week, filter, keg and carb. After a couple days in the keg it is crystal clear!

I do use irish moss for the last 20 mins of every batch as well, never had a problem with it. I keep it in the freezer with my hops.

 

[jdub1782]

I have brewed about 30 gallons of a variant of this recipe using CTZ ( I have a bunch of it) and dry hopping with Cascade. While I prefer IPA's, it is a great summer beer and a huge hit with the neighbors. I recently brought a 5 gallon keg to our neighborhood Labor Day block party and have requests to supply beer for our next tailgating party in October. Thanks for the great recipe!

 

[cryhav0c]

I think where I may be screwing up is that I carb, keg & cold crash at the same time. Typically on "Keg Day" I go ahead and pressurize the keg and then put it in the cold crash freezer or kegerator. After about a week, I'll bleed it down to the correct pressure and hook it into the system and, of course, have me a little taste and check the clarity. At this point it's still cloudy. After another week it begins to clear some but at about 3 weeks it does it's thing and all is well. I will be brewing this weekend and I'm going to skip the advance carbing and just cold crash to see if that helps. Thanks for the ideas.

 

[jdub1782]

I normally ferment for 7 days, then transfer to secondary and dry hop for another 7 days. On the 6th day in the secondary, I throw it in the keezer and cold crash overnight, then transfer to the keg and force carb on the 7th day. It is drinkable immediately after force carbing, but normally tastes better after a couple days. Every batch has come out crystal clear.

 

[Jackjama]

I just opened my first bottle of this after 17 days in the bottle. This was my second brew. I brewed this one while i was waiting for my chimay red clone to finish fermenting.

It was clear and very easy to drink. This batch was an extract, next batch will be biab ag.