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

[ohiodad]

Finally got around to brewing this one today! Been on my list for a while!! Looking forward to drinking these on the deck as the weather warms! Thanks for sharing BM!

 

[solbergg]

Just wanted to add an update that the beer did in fact lighten up quite a bit, both in the fermenter and when put into the glass. I had a house party last weekend, and many people told me it was the best light (colored) beer they had ever tasted. Great recipe, BM!

 

[The Pol]

I saved this in StrangeBrew... I will be filling my second keg with this brew. $13 to brew this beer... nice! I am looking for my first lager recipe to fill my third keg!

 

[BierMuncher]

Just wanted to add an update that the beer did in fact lighten up quite a bit, both in the fermenter and when put into the glass. I had a house party last weekend, and many people told me it was the best light (colored) beer they had ever tasted. Great recipe, BM!

Glad they enjoyed it. You'll now be expexted to have it on hand all the time.

 

[Stevorino]

I brewed this puppy today and I'm stoked about how it turns out.

I did two things differently. 7.25 lbs. of base malt (help compensate for my recently horrible efficiency) and used White Labs American Cream Ale Liquid Yeast instead of Nottingham Dry.

I hit the OG perfectly-- It'll be my first kegged beer, I hope it turns out as well as everyone elses!

 

[xumbi]

I brewed this yesterday, my second all grain attempt with my new MLT and IC!

My only modification was adding an extra pound of base malt for efficiency. I only had two problems.

The first was after the 60 minute mash my thermometer read 138 degrees! Argh! I pre-heated the MLT with 185 degree water for at least 10 minutes, and I know that at the start of the mash I hit 150 right on. Oh well, I guess my MLT is a bit big for this low grain bill. Next time I'll have to try and compensate. I did "the iodophor test" on a sample of the first runnings, and it did not turn black, so I assume all those starches turned into sugars like they should have.

The second mistake happened right after the first, when I just dumped my infusion water in without taking a temp reading (I was distracted by the low temp reading from the MLT). I know it wasn't 185 like I had hoped, probably closer to 160. Oh well.

Then there was the SG, which is not exactly bad news... 1.051! I don't know how much went into the carboy (still need to add gallon markers), but it's between 4.5 and 5 gallons, so I missed my 5.5 gallon target (I must have boiled off a lot). So between boiling off and getting higher efficiency, I'm going to end up with a slightly stronger brew. Hopefully this won't be a bad thing...

 

[BierMuncher]

...So between boiling off and getting higher efficiency, I'm going to end up with a slightly stronger brew. Hopefully this won't be a bad thing...

Never a bad thing. Your lower mash temp will give you a bit drier finish as well. That's a good thing for this style. But like you said, you're liable to end up with more of a 5.4% beer. Nothing wrong with that.

 

[Blender]

This is the result of my version of your recipe. It is a little young yet getting better each day. Kegging my beers has resulted in so much better clarity.

 

[BierMuncher]

This is the result of my version of your recipe. It is a little young yet getting better each day. Kegging my beers has resulted in so much better clarity.

Now that's an inviting looking beer....

 

[xumbi]

This is the result of my version of your recipe. It is a little young yet getting better each day. Kegging my beers has resulted in so much better clarity.

But more importantly, how does it taste?

 

[blacklab]

I brewed this last thursday, kegged it from primary yesterday, force carbed overnight, and just pulled the first pint.

It's a little green, a bit cloudy yet - but good, very quaffable.

That's good beer, from grain to glass, in 9 days!

Solid Biermuncher, solid.

 

[BierMuncher]

I brewed this last thursday, kegged it from primary yesterday, force carbed overnight, and just pulled the first pint.

It's a little green, a bit cloudy yet - but good, very quaffable.

That's good beer, from grain to glass, in 9 days!

Solid Biermuncher, solid.

Great to hear it.

Pace your self on this batch and get another going. It'll be popular.

 

[Alamo_Beer]

So BM, I know you mostly FWH you're bittering hops and add you're finishing hops at knockout now. Would you do that for this beer?

 

[BierMuncher]

So BM, I know you mostly FWH you're bittering hops and add you're finishing hops at knockout now. Would you do that for this beer?

THis was a traditional hopping (60 minutes and late additions).

FWH would work great with this though, since the Centennial is a higher alpha. It would make the beer a bit more mellow a bit earlier.

 

[Jeff48]

Gonna Brew Sunday and try the extract recipe. I have some Carapils at a 7.5L or some Briess Dextrine at 1.5L. What would you reccomend between the two.

Thanks

 

[The Pol]

I brewed this a little over a week ago... took a hydro sample at 1.011 and it tasted phenominal right out of the primary. Cold crashing for a week, then into the keg to do a high pressure carb at 30psi.

 

[BierMuncher]

Gonna Brew Sunday and try the extract recipe. I have some Carapils at a 7.5L or some Briess Dextrine at 1.5L. What would you reccomend between the two.

Thanks

I'd lean toward the 1.5. Keep it lighter in color.

 

[The Pol]

I had to replace the Centennial with Columbus, and reduce the first hop addition due to the higher AA% ...

 

[Jeff48]

I'd lean toward the 1.5. Keep it lighter in color.

Thanks, that is just what I was thinking. Light is good and summer sunshine rules. I will let you know how things work out....

 

[blacklab]

Here's this brew after 10 days in primary and 2 weeks in the keg:

The glass is a little scratched because it's kinda old-I stole it from Rennie's in Eugene on my 21er in 1991. But the beer cleared very nicely after a week or so in the keg.

 

[BierMuncher]

Here's this brew after 10 days in primary and 2 weeks in the keg:

The glass is a little scratched because it's kinda old-I stole it from Rennie's in Eugene on my 21er in 1991. But the beer cleared very nicely after a week or so in the keg.

That looks familiar.

You're making me thirsty.

 

[Stevorino]

I kegged it a week ago and it sat a little undercarbonated for a week. Now I'm zeroing in on the correct carb level, but it tastes almost skunky. Any thoughts?

I wonder if using Cream Ale Yeast is driving this taste...

 

[The Pol]

Here is mine after 2 days in the keg... this is a tasty beer... thanks for the recipe!

 

[FEARDIZ]

I was going to try this but AHS is out of Centennial and Cascade, the yeast is out of stock due on May 1
I have 1 - 1.5 oz of Willimette - will that be the same?

 

[BierMuncher]

I was going to try this but AHS is out of Centennial and Cascade, the yeast is out of stock due on May 1
I have 1 - 1.5 oz of Willimette - will that be the same?

Funny you say that. I just tapped a Willamette Blonde two weeks ago.

It's a good blonde. Not quite as "zippy" as the Centennial, but the neighbors enjoyed it when I bottled up a 12-pack for a BBQ the other night.

It would be just fine with Willamette subbed in for Centennial.

 

[FEARDIZ]

Funny you say that. I just tapped a Willamette Blonde two weeks ago.

It's a good blonde. Not quite as "zippy" as the Centennial, but the neighbors enjoyed it when I bottled up a 12-pack for a BBQ the other night.

It would be just fine with Willamette subbed in for Centennial.

what about the Cascade ? I'm contacting the LHBS

can you describe 'zippy'

 

[jacksonbrown]

I'm mashing this brew right now, should be ready for first running in about 15 min. My inventory was wrong, I did not have any Vienna on hand, so I substituted Victory. I don't think it should affect the final product too much. Perhaps a bit nuttier in it's backbone? Wedding's coming up in 3 weeks, so I'm looking forward to having this available for the friends!

 

[BierMuncher]

I'm mashing this brew right now, should be ready for first running in about 15 min. My inventory was wrong, I did not have any Vienna on hand, so I substituted Victory. I don't think it should affect the final product too much. Perhaps a bit nuttier in it's backbone? Wedding's coming up in 3 weeks, so I'm looking forward to having this available for the friends!

Nice choice. I'd say 10 days in the primary and 20 days of crash cooling in the keg and you should have some pretty clear beer.

 

[jacksonbrown]

All in all that was my smoothest AG brew day to date. 70% efficiency, a new high! One other small change, I went with Wyeast 1056, American Ale. Mostly for variety's sake, but also my last two brews I used Nottingham, and I'm just not too into it.

 

[ZacMac]

BierMuncher, I would like to use this recipe, but I'm not a big fan of dry yeast.
Can you make a recommendation for a similar yeast from Wyeast Labs. Thanks