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

[orion7144]

I force carbed on Tuesday and sampled it today. It has a slightly fruity scent to it--it smells a lot like wine. The flavor is pretty good but I'm sure will get better as it clarifies. I'm having people over Sunday and heres hoping it is a hit.

Ive noticed that before when testing it young. It had a smell but was very drinkable. In another couple days it will be perfect. Usually only happens when I use Notty and not US05.

 

[jarhody]

Brewed this for party and drank it from bottles young. It had a hint of lime I'm guessing that was from the notty. I'll have to try the US05 next time.

It was an obvious hit.

 

[Jayhem]

This beer gets MUCH better as it ages! It would be a hit with the BMC crowd but still appealing to craft lovers. Great beer, especially for how cheap the grain/hop bill is.

 

[MarcusKillion]

Going to make another batch this weekend . using US05 . going to dry hop it with 1 ounce cascade and 1 ounce chinook.

 

[sa1126]

Ive noticed that before when testing it young. It had a smell but was very drinkable. In another couple days it will be perfect. Usually only happens when I use Notty and not US05.

So the strange aroma goes away with the other strain of yeast? I want to try and crack it but I am going to wait until sunday

 

[orion7144]

So the strange aroma goes away with the other strain of yeast? I want to try and crack it but I am going to wait until sunday

It goes away with age but never get the young smell with the us05. However there is a young taste with the us05 just not the off smell

 

[dawalker33]

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)

Mash at 150 degrees for 60 minutes.

[/QUOTE]

 

[Groner]

Second time brewing this ten gallon batch. All the BMC drinkers loved it last time. Went to the LHBS and they only had on packet of Nottingham left so I got a packet of BRY-97 as well. The batch and ended up at 1.044.

12 hours later it looks like this, Nottingham on right, BRY-97 on left.

Nottingham is off like a rocket but the BRY-97 is just sitting there. Anyone ever used it before?

 

[dabull25]

Has anyone done a partial mash of this? Or have the recipe for it?

 

[MorningGloryBrew]

Nottingham is off like a rocket but the BRY-97 is just sitting there. Anyone ever used it before?

I've never used BRY-97, but I know it has a reputation for being a very slow starter—from what I've read it's not uncommon for it to take 48-72 hours to show visible signs of fermentation.

 

[Groner]

I've never used BRY-97, but I know it has a reputation for being a very slow starter—from what I've read it's not uncommon for it to take 48-72 hours to show visible signs of fermentation.

Given that reputation, they should really update the info on the Danstar website. The two strains have virtually the same descriptors: Quick start, aggressive fermentation.

 

[boldness]

As far as:
Primary Fermentation (# of Days & Temp): 4 days at 68 Degrees
Additional Fermentation: Kegged, chilled and Carb'd for one week
Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees

What if I don't have a keg and I'm bottle carbonating? Can I keep it in primary for 9 days? I'm new so I probably missed details.

 

[Thunder_Chicken]

I leave it in primary for 3 weeks, no secondary, then bottle. Works fine. I could probably turn this beer around in 2 weeks but I am not in a rush.

 

[Johnnyhamer]

As far as:
Primary Fermentation (# of Days & Temp): 4 days at 68 Degrees
Additional Fermentation: Kegged, chilled and Carb'd for one week
Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees

What if I don't have a keg and I'm bottle carbonating? Can I keep it in primary for 9 days? I'm new so I probably missed details.

That's fine though I went about 13 days in primary before I bottled.

 

[jwalker1140]

Has anyone done a partial mash of this? Or have the recipe for it?

Give us your batch size, the lbs of grains you can mash or the lbs of extract you want to use (specify LME or DME), and your efficiency and I'm sure one of us can whip up a recipe for you.

 

[Steampunk]

Congrats on such a popular recipe!


I don't have access to the suggested yeast brand here. I can only get my hands on wyeast products. Can someone recommend a yeast that is comparable ?

 

[wiggybrewer]

Wyeast 1056.

 

[vinylrooster]

Just brewed this up last night and it's bubbling away now. I'm not AG yet, so I went with the extract recipe and hit an OG of 1.043.

Trying to get my girlfriend to embrace my homebrew addiction, so I thought a nice summer blonde would get her excited compared to the last two (stout and IPA) I made. I'll let you know how it goes, but thanks for the great recipe!

 

[chemdoc]

Just brewed this up last night and it's bubbling away now. I'm not AG yet, so I went with the extract recipe and hit an OG of 1.043.

Trying to get my girlfriend to embrace my homebrew addiction, so I thought a nice summer blonde would get her excited compared to the last two (stout and IPA) I made. I'll let you know how it goes, but thanks for the great recipe!

The extract version of this is pretty good. Tried it with my nephew as his first brew session, and it turned out fabulous. The other BM recipe you might try is the Sterling Gold. A really simple recipe (you can find the extract version) that works well for these hot summer days. For some reason, my non-HB friends have liked that one even more than the Centennial Blonde. Go easy on the pepper, though.

 

[vinylrooster]

The extract version of this is pretty good. Tried it with my nephew as his first brew session, and it turned out fabulous. The other BM recipe you might try is the Sterling Gold. A really simple recipe (you can find the extract version) that works well for these hot summer days. For some reason, my non-HB friends have liked that one even more than the Centennial Blonde. Go easy on the pepper, though.

Thanks chemdoc, I'll have to try that one out. The bottleneck (no pun intended) in my brewing process is currently that I only have a kegerator that fits one corny, so give me a few weeks to polish off this one and I'll try out that sterling gold.

Nice name by the way, I'm a biochem graduate fellow so I'm glad to see other brewing scientists on here.

 

[FATC1TY]

Congrats on such a popular recipe!


I don't have access to the suggested yeast brand here. I can only get my hands on wyeast products. Can someone recommend a yeast that is comparable ?

1056, 1272, and even 1968 will work great.

 

[BigPicture]

I know this is too big to read the entire thing, but just a heads up...........

https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/index200.html

I also did a raspberry addition that turned out great.

 

[sa1126]

I tried it side by side some other blonde ales. It is way sweeter than real ale fireman 4 (which has a real dry taste) and still has a strange sweet aroma. I'm going to wait another week to try it but my friends love it as is...

 

[bd2xu]

I tried it side by side some other blonde ales. It is way sweeter than real ale fireman 4 (which has a real dry taste) and still has a strange sweet aroma. I'm going to wait another week to try it but my friends love it as is...

What was the mash temp?

 

[bd2xu]

Can someone recommend whether to do a Mashout with this? I have never done one, using 10 gallon round cooler with elevated false bottom which has one gallon of space below the false bottom. Based on some tables I've seen I should be able to handle 21.6 lbs of grain and I'm planning on a 10 gallon batch so 17.25 lbs of grain. I THINK I will have space for the Mashout water. I fly sparge and thinking I am extracting too many sugars with my mashing as my mash takes 30-60 minutes to sparge and for the vast majority of that time my mash is at the mash temp. The sparge water is 170 and is sprinkled on the top so the mash never really gets heated up to Mashout temp until the very end I would think.

 

[HBrew71]

Can someone recommend whether to do a Mashout with this? I have never done one, using 10 gallon round cooler with elevated false bottom which has one gallon of space below the false bottom. Based on some tables I've seen I should be able to handle 21.6 lbs of grain and I'm planning on a 10 gallon batch so 17.25 lbs of grain. I THINK I will have space for the Mashout water. I fly sparge and thinking I am extracting too many sugars with my mashing as my mash takes 30-60 minutes to sparge and for the vast majority of that time my mash is at the mash temp. The sparge water is 170 and is sprinkled on the top so the mash never really gets heated up to Mashout temp until the very end I would think.

Mashout is not required for this beer. I have never.

 

[pfgonzo]

Mashout is not required for this beer. I have never.

And I always do. I find it increases my lauter efficiency. Different people, different systems. Use what works best

 

[bd2xu]

I have never had a stuck sparge... Knock knock... After about 7 AG batches. Even after doing an IPA with barley, oats, wheat and rye. I was thinking Mashout to stop conversion? If I did one is the sequence:

Mash end
Add Mashout water and stir in
Wait for grain bed to settle (how long?)
Vorlauf
Lauter and fly sparge (I fly sparge)

 

[BiologistBrewer]

Did my first AG in my apartment with my own equipment. Seemed to go well. Mashed came in a little lower than I wanted at 148ish. Still hit an OG of 1.041.

Looking forward to this. The color looked fantastic and smelled great.

 

[DPBISME]

I had this all ready to go and then added some marris otter to boast the ABV up to 4.8 and a bit of extra hops to keep it at the same IBUs.

I brewed it last Sunday and it is coming along fine. (I brewed it for a wedding)

I will have to revisit the recipe as is is here at a later date.