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

[J-Wood]

Has anyone dry hopped this? I looked through some of the posts, but haven't seen anything. I am going to brew this tomorrow, but I'm thinking about dry hopping 1 oz cascade whole leaf.

Also thinking about using California ale yeast WLP 001.

Any thoughts?

 

[basementbrewbrad]

Has anyone dry hopped this? I looked through some of the posts, but haven't seen anything. I am going to brew this tomorrow, but I'm thinking about dry hopping 1 oz cascade whole leaf.

Also thinking about using California ale yeast WLP 001.

Any thoughts?

I have dry hopped this recipe and I have used several different yeasts as well. Cali ale yeast turns out good but the best I have found for this recipe is German kolsh wlp029. I would just advise not to over hop the recipe



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[Quaffman]

I've got this fermenting with wlp002. Was thinking about possibly dry hopping with some citra, but I think I'll hold of and use that in my pale ale.

 

[PeteNMA]

I've dry hopped with 1oz FF 7Cs in the keg. Adds some lovely fruit aroma but the base beer itself is still delicious without it


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[J-Wood]

I've dry hopped with 1oz FF 7Cs in the keg. Adds some lovely fruit aroma but the base beer itself is still delicious without it


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I am going to dry hop 1 oz cascade whole leaf.

 

[Helly]

I have dry hopped this recipe and I have used several different yeasts as well. Cali ale yeast turns out good but the best I have found for this recipe is German kolsh wlp029. I would just advise not to over hop the recipe



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Brad how do you like the wlp029? I'm using wyeast 2565 for the first time on a similar recipe to this to see how it differs from my usual safale 05 and if I like it better.


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[justineaton]

This was the most violent ferment I have ever had and still going strong. My five gallon carboy was pretty close to the top and I have a blow off tube on it. Last night I lost nearly a gallon of my beer through the blow off tube.

 

[J-Wood]

This was the most violent ferment I have ever had and still going strong. My five gallon carboy was pretty close to the top and I have a blow off tube on it. Last night I lost nearly a gallon of my beer through the blow off tube.

When ever I have this issue, I salvage the blow off beer. I use a sanitized growler for my blow off container. When it's blowing off, the gas is so fervent and strong that no air pollution will get in the growler. Once the blow off slows down a little - at least enough for the foam to subdue from the top of the carboy - I remove the blow off, pour it back into the carboy, and replace the airlock.

Boom, just saved a gallon of beer!

 

[justineaton]

Nice, I will see how it is doing when I get home from work but it is probably past the worst of it now. I will definitely remember that for next time though. Thanks.

 

[J-Wood]

You're welcome!

 

[Homercidal]

Made this with Amarillo bittering and Citra late hops. Tasted it last night when I racked to secondary. Seemed a bit harsh. Not sure the bittering adjustments were on target. Then when I got in the house and tasted it again, it didn't seem so bad.

I hate colds. I won't be able to tell how good it will be until I feel better. I barely even drank half a glass of beer yesterday!

 

[trapae]

Anyone had any success using liquid yeast for this recipe and if so what kind?

Also I was thinking about putting in some orange zest at flameout, opinions?

T

 

[j1n]

Heres mine. Drinking it right now. Def gonna brew this again but prob tweak it for a little more hop flavor and aroma.

 

[jakeasaur]

Anyone had any success using liquid yeast for this recipe and if so what kind?

Also I was thinking about putting in some orange zest at flameout, opinions?

T

My favorite yeast is wyeast 1007 with this beer

 

[j1n]

Wow, kicked the keg already. I bottled some and gave away a 6 pack to my sister and another 6 was in my fridge for my other sister. Its down to a 4 pack now lol. She better get them before its all gone.

 

[Tegra]

This works well with pressure fermenting.

Just about finished fermenting two corny kegs of this. Filled right up to the weld (5gal/19l), split the Nottingham between the two, added about 10 drops of fermcap to each, set pressure to 3 psi and let her go.

Cooler dropped the pitching temp of 68 to 64 within 12 hours and at 36 hours raised the pressure to 5 psi and then 1 psi every few hours to peak at 24 psi.

No blowoff at all!

Test samples are still cloudy and a little over hopped but very clean tasting.

Tom


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[The_Bishop]

Took a quick look through some of this epic thread, didn't see an answer, so I'll ask:

How quickly can this be turned around? Going on vacation in roughly 3 weeks. Is it plausible to get this in the bottle in a week and a half, so it'll have a week and a half to bottle condition? Equipment shouldn't be any problem. I have temp control and oxygenation gear.

 

[j1n]

Took a quick look through some of this epic thread, didn't see an answer, so I'll ask:

How quickly can this be turned around? Going on vacation in roughly 3 weeks. Is it plausible to get this in the bottle in a week and a half, so it'll have a week and a half to bottle condition? Equipment shouldn't be any problem. I have temp control and oxygenation gear.

Yes, its possible to do that. I did grain to glass in 14 days, but i keg so i force carbed. it was still a little green though. was better a week later.

My schedule was @ day 10 checked gravity and was at TG so i then cold crashed for 2 days, then kegged and force carbed, was drinking it by day 14.

 

[The_Bishop]

Ok, thanks. Looks like I'm brewing tomorrow.

 

[JohnSand]

To the hop questions: I've upped the hops, last time 25% on the Centennial 50% on the Cascade. Good, but too much. This time I just added one extra gram on each addition, about 14%.

 

[j1n]

Just 1 extra gram? lol doesn't seem like much.

im going to up the hops in my next batch that im doing this weekend. Still thinking about how much and which hops.

 

[BadBeagleBrew]

I added about 20% more than what the recipe called for, it turned or really well.

 

[McRoth]

I doubled the hops. I entered it in a comp and scored a 36. The comments were mostly that the hops were too strong.

 

[The_Bishop]

So I've got this one in the fermenter. Hit the numbers dead-on. Lets's see how quick Notty eats through this one!

 

[JohnSand]

Last time I made it I upped the hops a lot, 25% early, 50% late. That was too much, especially on the late hops. One extra gram on each addition is 14%. I overshot the first time, if I undershoot it will still be great beer. And I know I'll make more.

 

[bryan535]

I just finished a 5.5 gallon extract version of this. I started with a boil size of 6.57 and ended with just a shade over a 5.0 gallon batch. How will this half gallon difference affect my end result?

 

[jwalker1140]

I've upped the late additions to 0.5 on a 5 gal batch and it was perfectly fine. I've done that and even dry hopped with 0.5. Still to style for a blonde ale. I can see how upping the centennial additions could be too much though.


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[JohnSand]

I just finished a 5.5 gallon extract version of this. I started with a boil size of 6.57 and ended with just a shade over a 5.0 gallon batch. How will this half gallon difference affect my end result?

Just less beer, if your gravities were close. I like getting more beer, but I focus on gravity. Efficiencies vary. And if your gravity was a little high, no big deal either.

 

[jwalker1140]

I just finished a 5.5 gallon extract version of this. I started with a boil size of 6.57 and ended with just a shade over a 5.0 gallon batch. How will this half gallon difference affect my end result?

Your gravity and IBUs should be a few points higher than planned, but probably not by enough to make much of a difference. Since this is an extract batch, you should be looking at an OG of 1.044-1.045 and IBUs of 23-24. Check your gravity, and if so, I would add back in the evaporated half gallon. Aside from obviously giving you more beer, it also should bring your number back to target levels.

 

[rwgaro]

Got a split batch of this fermenting, one per recipe, one subbing in a saison yeast (WLP565) - look forward to tasting and comparing...