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

[part16john]

Kegged today, tasted great. Hit a FG of 1.003 using s05

 

[PartTimeJedi]

I'm thinking about brewing this again and splitting the batch. One batch I will use the Nottingham yeast and the other I want to try a saison yeast. Does anyone have any experience doing this with an american pale ale?

 

[Sheldon]

I brewed the all grain recipe on Friday 6/7, thought I sparged too much water so boiled an extra 15 minutes before adding hops. Ended up with less than planned for fermenting and hit 1.050. Dumb me! I went out of town (Savor, NY) and just got home. Too tired to bottle now so I have transferred to a secondary, BUT will not be able to bottle for about another 2 weeks because I am having knee surgery tomorrow and will be on crutches for a bit. I hope I have not ruined this batch. Timing has been terrible.

Any thoughts??? Maybe I should dry hope for a week or so until I can bottle? But really looking for that light, tasty summery ale.

Sheldon

 

[LovesIPA]

I wouldn't worry about it. It will be fine in secondary for a few weeks at least.

I brewed 5 gallons of the all-grain today and I came pretty close to hitting all the numbers. The sample looked and tasted great. I can't remember if I mentioned it in this thread or not but I plan on using the yeast cake from this batch to ferment a clone of Stone's 15th Anniversary Black IPA.

 

[Sheldon]

thanks for the encouragement. I will post results in a few weeks. Neighbor is hosting a crabs cook out for his bday and I promised this brew would be ready.

 

[Helly]

I brewed a nice easy extract beer on Friday night, pretty similar to this. Steeped a little Crystal, used Pilsner dry extract and Centennial hops. It's bubbling away. I hope to have it on tap in a couple weeks.

 

[SteveHeff]

I'm brewing a 21# version of this recipe. Doubling the pale 2 malt and adding 1# dextrine. Also adding an additional 1 oz mosaic hops and an additional .5 of both cascade and centennial. This is going down on Monday. Let's see how she does.

 

[McBrewskie]

Just used this as a basis to do a ginger blonde. Hit my numbers perfect. Added 4 oz of shredded ginger root at 60 minutes.

 

[jeremy0209]

Transferred this to secondary this weekend to free up a fermenter. Gravity was 1.008. Sample was excellent. Can't wait to get this one on the CO2.

 

[Jayhem]

I brewed 110 bottles of this recipe in April and I am about 18 bottles away from finishing them! Excellent summer brew, refreshing, tasty, pleases beer snobs but BMC drinkers will drink them!

 

[TheDarkChemist]

I brewed this as my first beer ever, went AG and it seemed to go well minus probably letting too much DMS in due to covering it for a bit of the time.

It has been 4 days and the krausen is gone, barely bubbling. Should I start taking gravity readings, or transfer to secondary to help it clear, or just let it sit another 5-6 days then bottle?

Thanks!

 

[jeremy0209]

I brewed this as my first beer ever, went AG and it seemed to go well minus probably letting too much DMS in due to covering it for a bit of the time.

It has been 4 days and the krausen is gone, barely bubbling. Should I start taking gravity readings, or transfer to secondary to help it clear, or just let it sit another 5-6 days then bottle?

Thanks!

I'd let it sit another 6 days, then bottle. The only reason I secondaried mine was to free up a fermenter for another beer.

 

[L1truckie]

Adjusted the 5 gal recipe to my system and hit all my numbers and volumes perfectly today I varied the yeast from the original recipe, using a US-05 slurry from a 1.040 American wheat that I kegged yesterday. Looking forward to trying this recipe as it seems extremely popular.

 

[McBrewskie]

Okay so I have tasted my gingered version of this after it fermented out in 3 days. The ginger is a little strong, but the beer is great. Gonna make a regular version Saturday and have both ready for a summer trip to Tahoe next month. Kegged and in a cabin on the lake. **** yes!

 

[jwalker1140]

Okay so I have tasted my gingered version of this after it fermented out in 3 days. The ginger is a little strong, but the beer is great. Gonna make a regular version Saturday and have both ready for a summer trip to Tahoe next month. Kegged and in a cabin on the lake. **** yes!

Eagle Rock Brewery down here in Los Angeles makes a ginger saison that's very tasty so I'm interested in your idea of adding ginger to this beer. What would your suggestion be for the next batch, maybe 2.0 oz?

 

[MajorLeeParched]

Where do I find actual recipes please? I'm using an I phone and can't locate any.
Thanks

 

[jflongo]

I dried hopped this and just tried it the other day, it was great. I like the original and dry hopped version I did.

 

[jflongo]

Where do I find actual recipes please? I'm using an I phone and can't locate any.
Thanks

Page 1.

 

[McBrewskie]

Eagle Rock Brewery down here in Los Angeles makes a ginger saison that's very tasty so I'm interested in your idea of adding ginger to this beer. What would your suggestion be for the next batch, maybe 2.0 oz?

So far yeah, 2 oz would be suggestion. It may calm a little between now and kegging though and once cold and carbed be nicer.

 

[MarcusKillion]

Where do I find actual recipes please? I'm using an I phone and can't locate any.
Thanks

If you are wanting the recipe for this it is always on the first page first post .

Hope this is okay to do ... here it is -


****10-Gallon Batch****
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.039 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

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



****5 Gallon Batch****

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.

 

[MarcusKillion]

I dried hopped this and just tried it the other day, it was great. I like the original and dry hopped version I did.

I was going to dry hop mine with chinook but forgot about it and bottled it today . Oh well I am out of beer and need some carbing up quick !

 

[McBrewskie]

Kegging my ginger version after just 6 days. It'll sit in the keg for a good couple weeks though. Gonna just drop the regular all grain version on the same yeast tomorrow. Going to keg that and take both kegs up to Tahoe for a weekend in July. Can't wait.

 

[jflongo]

I was going to dry hop mine with chinook but forgot about it and bottled it today . Oh well I am out of beer and need some carbing up quick !

I'm quite happy with mine original and dry hopped version, so no worries.

 

[Sheldon]

Just bottled mine for a crab feat on 7/13, not mine or I would invite all.

Sheldon

 

[Ply318ci]

I was going to make this in a few days and wanted to use WLP565 just because I have it around and never used it. Is this a good idea or will it be crap? Thanks.

 

[bd2xu]

I was going to make this in a few days and wanted to use WLP565 just because I have it around and never used it. Is this a good idea or will it be crap? Thanks.

Belgian blonde, but personally I would save that yeast for a saison. Also, it takes several weeks and temps into the 90s for it to fully attenuate. I think a pack of s-05 is perfect for the centennial blonde and easy.

 

[basementbrewbrad]

Anybody tried to add honey to this in the boil? Also has anyone used a little biscuit malt in it?

 

[FATC1TY]

Anybody tried to add honey to this in the boil? Also has anyone used a little biscuit malt in it?

Honey will ferment out a just raise the abv and dry it out like sugar. It's already lower in fg at around 6 to 10 points anyways.

If you want honey sweetness. Sub out the crystal and add honey malt. It'll make the beer slightly darker is all.

Biscuit would be good. I've used victory in there instead of Vienna and it was nice. A bit much but still tasted okay.

 

[McBrewskie]

My local HBS only sells as small as 1oz. So I took the extra half ounce of cascade and extra half ounce of centennial and am currently doing a nice 45 minute hop stand having added them at flame out.

 

[chefcurt]

Anybody tried to add honey to this in the boil? Also has anyone used a little biscuit malt in it?

I added 5# of honey to this. I did it simply raise the abv and to dry it out. I knew that I would not be getting any honey flavor out of it. It boosts the abv to 6.8 :rockin: