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

[Arkador]

first 10gal all grain batch is almost gone,
grain to glass (Kegged) in 10 days, and VERY tasty!
Just bought everything to make my 2nd batch, $33 for a 10gal batch at my LHBS

Thanks BM for the sweet recipe, I can see this going into the regular rotation!

 

[jflongo]

Do you sparg this at all? I'm thinking of trying this for my first all grain.

I want to try the all bag method on my stove. Should I just get the water to above strike temp, add the grains in a bag slowing and stir them in. Once at strike temp, turn the heat off, cover it up, and put it in the stove at 150 for 60 min(trick i heard on brewing tv)? Then drain the bag using a colander, bring it to a boil, then add the hops according to schedule? Then do I top this off to 10 or 11 gallons in the fermenter to finish the batch?

 

[LabRatBrewer]

I went to dry hop Yooper's Dogfishhead 60 clone and accidentally dry hopped BM's Centennial. Oooops. Well, I guess we'll see if it works. I need to label by carboys better.

 

[Clifton]

That's awesome, Rat. Please let us know how it turns out.

 

[241]

Another satisfied customer. 6 days in bottle and already 100% drinkable and fully carbed. Leaves a nice lace on the glass. Will remake it for sure

 

[sloose]

I went to dry hop Yooper's Dogfishhead 60 clone and accidentally dry hopped BM's Centennial. Oooops. Well, I guess we'll see if it works. I need to label by carboys better.

I dry hopped my last batch and I will be dry hopping every batch in the future. Cascade goes wonderfully into this beer.

 

[Silverbullet]

I dry hopped my last batch and I will be dry hopping every batch in the future. Cascade goes wonderfully into this beer.

I did the same and agree whole heartedly. 7 day dryhop in my split batch turned out great!

 

[cavman22]

I made this and it's good! I made it with us05.... What yeast could I use to get a less yeasty flavor? I'm trying to give the beer a little less flavor(stupid I know, but it's for the wife).

 

[Mojzis]

I made this and it's good! I made it with us05.... What yeast could I use to get a less yeasty flavor? I'm trying to give the beer a little less flavor(stupid I know, but it's for the wife).

US-05 shouldn't give a yeast flavor. Are you leaving the sediment in the bottle? Ageing it properly? That is complete fermentation (2-3 weeks), and adequate time in bottles (~3 weeks)?

 

[HBrew71]

US-05 shouldn't give a yeast flavor. Are you leaving the sediment in the bottle? Ageing it properly? That is complete fermentation (2-3 weeks), and adequate time in bottles (~3 weeks)?

You definitely need 2-3+ weeks with US05 for this beer to be awesome. I have used Wyeast 1056, and it was ready within 3 weeks. In my experience liquid yeast always gets the beer ready to serve little faster.

 

[Mojzis]

Yeah I pretty much just use 05 and it needs a little extra time to settle but it is quite a clean yeast. Much more so than Notty I think.

The starter factor probably helps get you good results.

 

[Colrain]

Been reading HBT for the last 3 months and first post. This was the 1st 5 gal All Grain batch I've made (moved up from partials). Still looks a bit cloudy in the keg but it still needs some time I'm guessing. Flavors are nice and clean I gotta say.

Thanks BM!

 

[HBrew71]

Been reading HBT for the last 3 months and first post. This was the 1st 5 gal All Grain batch I've made (moved up from partials). Still looks a bit cloudy in the keg but it still needs some time I'm guessing. Flavors are nice and clean I gotta say.

Thanks BM!

Welcome to the forum!

If I were you, I would brew the next batch of this beer soon (right now). This one goes fast.

 

[nickmv]

You definitely need 2-3+ weeks with US05 for this beer to be awesome. I have used Wyeast 1056, and it was ready within 3 weeks. In my experience liquid yeast always gets the beer ready to serve little faster.

Man I hope you're right.

I tasted mine 5 days in and it was pretty dang bland, and def had plenty of yeast flavor left. Then again, that was FIVE days so there was tons of yeast still in suspension.

I'm really hoping that a nice cold crash sometime next week, followed by kegging/carbing and another wk to age will do the trick. That'd be 2wks aged, 2-3 days cold crashed, then maybe a week or so of conditioning.

 

[chuckernorris]

Yepper...

Decided to go to the trouble of freezing the bottles this time around when bottling and made a huge difference.

Next time you're in town...I'll give the beer I serve you the same consideration...

Why would you freeze bottles before bottling? Never heard of this before...

 

[allenH]

Why would you freeze bottles before bottling? Never heard of this before...

He was referring to freezing bottles before you fill them with a BMBF (BierMuncher bottle filler). It's a counter pressure bottle filler (think homemade Blichmann Beer Gun) for filling bottles from a keg. Warm bottle + cold beer =foamy mess.

 

[Naturallight16oz]

I've brewed the original, seemed to me that it could have used more aroma. anyone try the last 2 hop additions doubled?

 

[Mojzis]

I've brewed the original, seemed to me that it could have used more aroma. anyone try the last 2 hop additions doubled?

Well it is a blonde...not a pale. I'm sure you can turn it into a pale by upping the late hops and maybe slightly more bitter. Or you can brew a pale with similar hop variety and un complex grain bill.

BM's sierra nevada and kona fire rock are solid recipes.

 

[Arkador]

i used nottingham, kegged after 7 days, and consumed on the 10th day. it was amazing. a new favorite

 

[Kyled93]

i used nottingham, kegged after 7 days, and consumed on the 10th day. it was amazing. a new favorite

If you were to compare it to a commercial brew. What would be the closest? I have to brew a for a wedding in March and they requested a blonde..

 

[Guidry]

If you were to compare it to a commercial brew. What would be the closest? I have to brew a for a wedding in March and they requested a blonde..

In my opinion, is EXACTLY like [your favorite fizzy yellow beer] but about 50 times better.

 

[BigPicture]

I did my 8th batch of this yesterday. I can't wait.

I did the Wyeast 1056 with a 2 liter starter. 1 night into fermenting & it's bubbling like crazy! 70% efficiency. I'm going to dry hop an additional 1.0 oz of Cascade on top of the secondary of the for my 1st time ever. Sloose said it's awesome!

I do 12 days in the primary and 14 in the secondary before I keg. Sure it's a much longer aging process but this beer benefits with age.

BierMuncher is right, when Cascade is combined with Centennial................. Magic Happens!

Thanks Guys!

 

[nasty_rabbit]

Been following this thread for about a month and finally brewed the extract version in post #10 using a 1 liter starter of wyeast 1056. In the primary at 14:00 active fermentation at 20:30, amazing.

 

[captainkirk83]

i used nottingham, kegged after 7 days, and consumed on the 10th day. it was amazing. a new favorite

Mines been in the primary a 8 days. Cam I bottle this tomorrow to drink next weekend. I'm in crisis mode.

I'M OUT OF HOMEBREW!

The last batch I made was with old extraxt from a clearance sale. Taste was decent for a month but has soured in the last week.

 

[tonyscha]

Decided to make a small extract version of this in my Mr. Beer Keg. Cant wait for it to ferment!

http://hopville.com/recipe/1675718

 

[orion7144]

Mines been in the primary a 8 days. Cam I bottle this tomorrow to drink next weekend. I'm in crisis mode.

I'M OUT OF HOMEBREW!

The last batch I made was with old extraxt from a clearance sale. Taste was decent for a month but has soured in the last week.

I think bottling takes longer. (never done it myself) If you could keg it then yes you could.

 

[Mojzis]

Mines been in the primary a 8 days. Cam I bottle this tomorrow to drink next weekend. I'm in crisis mode.

I'M OUT OF HOMEBREW!

The last batch I made was with old extraxt from a clearance sale. Taste was decent for a month but has soured in the last week.

No, probably not. Take some gravity readings. Beer should be in primary for at least 2-3 weeks. Wait the 3 weeks, you will regret it later if you bottle now.

Then it should really be bottle conditioned for 2-3 weeks. Doing a 1 week primary then 1 week conditioning period will not turn out well at all IME.

Also if the previous brew soured, I would step up my sanitation.

 

[241]

No, probably not. Take some gravity readings. Beer should be in primary for at least 2-3 weeks. Wait the 3 weeks, you will regret it later if you bottle now.

Then it should really be bottle conditioned for 2-3 weeks. Doing a 1 week primary then 1 week conditioning period will not turn out well at all IME.

Also if the previous brew soured, I would step up my sanitation.

I dunno I had mine in primary for about that long, bottled and tasted after 10 days in bottle and it was already really good... But really green. After 2 weeks it has quickly become a really smooth brew. For my setup I may alter my mash temp slightly because its a tad dry. Nonetheless, lots of "wow you made this?" comments

 

[kroach01]

Just brewed this yesterday with 1056, cant wait to try it! Looks to be one of the lightest colored beers I've brewed.

 

[Mojzis]

I dunno I had mine in primary for about that long, bottled and tasted after 10 days in bottle and it was already really good... But really green. After 2 weeks it has quickly become a really smooth brew. For my setup I may alter my mash temp slightly because its a tad dry. Nonetheless, lots of "wow you made this?" comments

Ageing will almost always provide an even better result. While fermentation can be done in one week, its usually a good idea to let it clear up, settle and consume secondary products of fermentation.

I wouldn't pop a bottle until at least 2 weeks. Of course I've opened at one week in the past (hasn't everyone?), but that's just one beer less when it peaks. IME anyway.