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

[Crispyvelo]

Has anybody tried subbing citra with this recipe?

 

[phyllobeddo]

I brewed a 2.5 gallon batch of this Monday, but I screwed up my hop additions. It'll be beer, but I really wanted to go by the original recipe. I was busy with two contractors and two kids at the house. It was a very busy morning. Right now fermentation is going crazy. It started at 61 degrees and is up to 66.

4 lb 2 row
6 oz cara pils
4 oz caramel crystal 10L
4 oz Vienna
7 g Centennial FWH
7 g Cascade (65 min)
7 g Centennial (35 min)
7 g Cascade (5 min)
5.5 g of rehydrated Notty
Mash @ 150 for 60 min (BIAB)
OG 1047

IBUs ended up at 46. I entered this into an AHA sponsored event in the pale ale division and took silver with a 38.5 score Saturday night. Woohoo! :rockin: I also grabbed a gold in the Belgian Specialty Ale category.

 

[sheephrdr]

im liking the recipe but I just ordered a lb of centennial and don't have any cascade, do you think all centennial would work for late additions aswell?

 

[kirbcheck]

im liking the recipe but I just ordered a lb of centennial and don't have any cascade, do you think all centennial would work for late additions aswell?

Yes, it'll work. Just adjust the amount you add based on IBUs

 

[jekeane]

My wife pretty much soloed a keg of the strawberry version I made over the past month.

 

[jakwi]

I brewed 10 gal of this on Saturday. I followed the recipe exactly. Everything went pretty well, my OG was a little high at 1.051. I'm not sure why. chilled to 67F then pitched two packets of hydrated yeast. I stuck it in the fermentation chamber at 70f. The next day it was basically a steady stream of co2, the fermenter temp was up to 80! I turned my heater, a 100w light, off and by the following day it was down to 68. On to day 3 now and it is sitting at 70f but only bubbling once a min or so. I haven't checked the gravity yet, but my fear is that the 80F day created a bunch of fusel alcohol. :/ what do you guys think? This is my first time with this recipe and with dry yeast.

 

[KVANTAN]

Tested my first bottle here and I am picking up near no hops at all. I was hoping to detect a little cascade but so far nothing. I am going to give it till the weekend and have another. That being said it does taste better than that new Guiness Blonde. I'll also add that my water is not completely dialled in for hoppy flavor but closer to the balanced profile at BF.

 

[Hoppity]

I forgot my brother had a keg of this at his Lake house last weekend. It has been in a little visited kegerator for months and is crystal clear and tasty. Don't modify this recipe unless you want a different flavor. No reason to mess with perfection.

 

[robopp]

I just brewed this recipe except I made two changes - all Galaxy hops and Conan yeast. It's dry hopping in the keg now and I'll report back once it's on tap.

 

[KVANTAN]

Good move on the Galaxy.

 

[chuckcomm]

This gets better the longer it sits. I liked it after a week then after the 4th and 5th even better. It was a sad day when I drank the last bottle. This will be my next brew.

 

[Hoppity]

I just brewed this recipe except I made two changes - all Galaxy hops and Conan yeast. It's dry hopping in the keg now and I'll report back once it's on tap.

I guess that is a Galaxy Blonde.

 

[brewprint]

I think that I'm going to give this a go for my next brew.

Does a simple American Ale yeast work to substitute for the Notty?

 

[burninator]

I think that I'm going to give this a go for my next brew.

Does a simple American Ale yeast work to substitute for the Notty?

Several posters have said they prefer it. I have a batch going with US-05 right now, and I'm really looking forward to trying it.

 

[brewprint]

Several posters have said they prefer it. I have a batch going with US-05 right now, and I'm really looking forward to trying it.

I'll give it a try with the wyeast american ale. I need to get rolling on these summer beers. Cutting down on the higher abv brews will probably be a good thing too.

 

[BrewerE]

I think that I'm going to give this a go for my next brew.

Does a simple American Ale yeast work to substitute for the Notty?

https://www.homebrewtalk.com/showpost.php?p=6844840&postcount=4355

 

[timdillon36]

I made 2 5gal batches using 1056 and actually brewed the 2nd while the first was still bottle conditioning. I put the 2nd batch on the yeast cake of the first but it was so late when I got done I didn't take it from the kitchen to the basement till the next day. It was bubbling away when I went to work and when I came home for lunch SWMBO said your beer has been making noise all morning, I replied, it does that. I have recently increased the size of my equipment and made a 16 gal batch that I split 4 ways. 2 on washed 1056, 1 on so-05 and one on t-28. One of the ones on 1056 got apricot in secondary and it is all in bottles now. I think it is a good yeast test being that all the wort came from the same pot.

I was happy with my new setup other then the coolin. Used a hybrid chiller but neglected to recirculate. I will do that but think I will build a cfc as well. I should b able to to a HG boil in my 30 gal pot and get a 1bbL batch.

 

[Crispyvelo]

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
[/b]

Seems like a fairly short secondary. Is there a particular strategy there (e.g. light ABV doesn't need as long)? Would this particular brew benefit from waiting a bit longer?

I racked mine from into a secondary carboy on day 5, and it will be my first attempt at kegging. Just trying to get fully informed so I don't mess anything up!

Thanks in advance...
Chris

 

[kirbcheck]

I was just catching up on my Zymergy reading... Anybody else notice this recipe was referred to in January/February? I read that and thought "I think I'm subscribed to that one..." Sure enough...

 

[BierMuncher]

Seems like a fairly short secondary. Is there a particular strategy there (e.g. light ABV doesn't need as long)? Would this particular brew benefit from waiting a bit longer?

I racked mine from into a secondary carboy on day 5, and it will be my first attempt at kegging. Just trying to get fully informed so I don't mess anything up!

Thanks in advance...
Chris

This recipe is designed to go from grain to glass quickly. The only thing time will do is tame the centennial hops down a bit. They can be a little sharp right out of the keg, but they mellow nicely over a few weeks. But....I like to drink it sooner than later and taste the evolution.

 

[Crispyvelo]

Thanks BM! I will follow your schedule then . My only worry is that you provided specific fermentation temps and I don't have that much control with my current setup. The ambient temp in my house is around 72F, so I tried putting the brew bucket into a 30gal Brute, added a few gallons of water and threw in a couple ice packs. I have no idea what the temp was inside the bucket, or what impact that had on it. Hopefully it comes out okay!

 

[dcrog]

This is going into the fermenter this weekend.

Made it a couple of years ago but I was the only one who drank it. I loved it then. Perhaps I'll get someone else to try it this time.

 

[Crispyvelo]

@Dcrog - will you temp control the ferment? If so, how will you do it? (i.e. What kind of setup).

 

[Purdue22]

Ferment in your coolest place and you will be fine. No real need to control here since your house is 72...

 

[NoahBeach]

Slightly modified version. Amarillo instead of Centennial. Turned out fantastic.

Cleared up amazingly, didn't even gelatin.

 

[dcrog]

@Dcrog - will you temp control the ferment? If so, how will you do it? (i.e. What kind of setup).

Oh yes. I have a $15.00 craigslist freezer on a $15.00 STC-1000 controller mounted in an old first aid kit box. Temp control is never a problem. :rockin:

Oh and I'm going to sub 2 lbs of flaked barley for 2 lbs of the two row.
Going for a creamy blonde.

 

[amiller]

Bottled this last night, left in primary for 7 days at 68F, then secondary for 5 Days at 68-70F. It tasted amazing going into the bottles, can't wait for 2 weeks, then it's drinking time!!

 

[jbb3]

Slightly modified version. Amarillo instead of Centennial. Turned out fantastic.

Cleared up amazingly, didn't even gelatin.

Beautiful!

Given you mention gelatin, I assume you kegged it?? How long did it take to drop clear? I've had a batch kegged for a week and it's still almost milky. I'm beginning to think I have something else going on??...

 

[NoahBeach]

Beautiful!

Given you mention gelatin, I assume you kegged it?? How long did it take to drop clear? I've had a batch kegged for a week and it's still almost milky. I'm beginning to think I have something else going on??...

Probably 2-3 weeks to get this clear. Only was slightly hazing going into keg. I did cold crash before going I n to keg.

 

[Tegra]

I would say that Nottingham definitely needs temperature control. My first couple batches at about 74 tasted of bananas. You really need to get this well below 70.

(Unless you love banana beer)

Tom