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

[HiImBrian]

This beer never fails. It's quick and easy and cheap and I've never had any bad remarks from people. It's a lighter beer, which means there are plenty of chances to do blind taste tests at get togethers with other lighter beers people bring. I did just this yesterday against Ballast Point Longfin Lager and won every time!

 

[jwalk4]

Shared this brew for the first time with someone other than my swmbo: my home brewing neighbor. 4 weeks from grain to glass.

I think it convinced him to go AG!

Pics to come!

 

[robertus]

Finally bit the bullet and am getting a two-tap kegerator together. The first victims are a SWMBO-mandated Session IPA and the extract version of this beer from back on page 1. I have two fermentors and bins for swamp coolers, so I can get 'em both going at the same time.

 

[OZZ]

Have 11 gallons of this bubbling away in the new conical, will dry hop it with 1.5 oz cascade

 

[snd1990]

Planted my first batch of hop rhizomes back in April, and have several hundread centennial cones about ready to harvest. Can't wait to make this brew. This is going to be my first all grain brew, with my first crop of Centennial hops. My family hasn't caught on to the home craft beer yet so I'm hoping this will be a gateway for them.lol

 

[Ike]

Planted my first batch of hop rhizomes back in April, and have several hundread centennial cones about ready to harvest.

Lucky dog. I didn't get mine planted until late June. I'm betting I won't see any output this year, it's mostly just a head-start on next year.

. This is going to be my first all grain brew, with my first crop of Centennial hops.

I this as my first BIAB a week ago, and the OG sample tasted pretty astringent. Taking the "what the hell, just give it a try" approach, I didn't do anything for pH control. Between the thin mash causing high pH and a possible issue with the double-crush recommended by the BIAB folks, I'm afraid I'll have to ditch the batch due to the astringency.

Read through this thread a bit about the mash thickness and how it affects pH. I had a meter, calibrated it, and then absolutely forgot about it as I got into the mash. Nobody to blame but myself on that one. That said, it would have been "observation only" as I had no lactic acid nor saurmalz to add if it had been high.

 

[dsaavedra]

I this as my first BIAB a week ago, and the OG sample tasted pretty astringent. Taking the "what the hell, just give it a try" approach, I didn't do anything for pH control. Between the thin mash causing high pH and a possible issue with the double-crush recommended by the BIAB folks, I'm afraid I'll have to ditch the batch due to the astringency.

I had the same deal with the Cream of 3 Crops recipe. Now that I've got batch sparging equipment, a better knowledge of mash chemistry, and fermentation temp control I'm giving this beer a shot! Hope it turns out well, the ingredients are on their way from AHS.

 

[brew703]

Bottled this one today. Didn't taste it and didn't test the ph. Other brews have come out fine.
Will be investing in a ph meter later. In the meantime I'm hoping for the best.
Until I get a meter I may include 2% acid malt. Did it for one batch and there was no issue.

 

[Atomook]

Fantastic beer. I pushed it to about 5%abv and dryhopped it with 1.5oz mix of centennial/cascade. Compliments the ridiculously hot summer so nicely!

 

[jimmyclever]

Thank you for this recipe just kegged this and it tasted very good even being my first all grain batch

 

[bondra76]

I pretty much changed this recipe entirely but it's just an awesome balance more than anything else.

I used Golden Promise as base, Galaxy hops for bittering, and Jarrylo hops for aroma.

I also used 1 lb of honey at end of boil.

Pretty awesome beer. Very balanced.

 

[jwalk4]

I'm all for experiments, but when it turns out this good, why change any thing at all?

Makes me wanna' change religions!

 

[Shenanigans]

I followed the original recipe except for using Maris otter as the base malt. I also forgot to addthe 5 min cascade on brew day so had to make a hop tea a few days later
In the bottle since Friday night. Hopefully it will be ready to serve on Saturday. Have them conditioning at around 75 to speed it up a bit

 

[rob_mcd]

Although it's not "my type of beer", and the samples smelled a bit too much like BMC beers to give me much hope, I understand now how this is such a loved and brewed recipe. So, first, thanks BierMuncher!

Second all grain, brewed exactly as spelled out on Page 1 (5 Gallon version). Stuck with Notty yeast even though I had a prior beer that had that "Notty tang". Grain to glass in 13 days, and while it is still a bit under-ready (needs a touch more carb, and to settle out / lose chill haze), it is delicious and oh so drinkable.

It reminds me of my one trip to Australia many years ago now -- I ordered the local brew, and when a bud-lookalike arrived I was less than thrilled. Then I tasted it, and my mind had trouble processing how something that looked exactly like bad beer from home could taste so good.

Might try a touch of dry hopped Cascade in the next version, and maybe try US-05 (since I tend to always hove some on hand) but this is darn tasty as is!

Thanks again, and cheers!

 

[Ike]

Hey, US-05 users: how long did yours take to peter out in primary?

In the past, using WLP002 or Notty, airlock activity was done in a week or so, and I left it sitting around for another week for cleanup. This time, using US-05 (5 gal batch in 6.5 carboy with 3 piece airlock and US-05, temp 64-67 degrees) I'm 12 days in and still seeing activity.

I know, I know, don't rush it... it'll finish when it finishes, and so on. Just curious.

 

[madman960]

Usually 5-7 days for me. The first time was longer as I pitched dry. The other times I rehydrated. Don't remember how long tho. Also, that was my first AG batch.

Bill

 

[actionjackson905]

Enjoying the fruits of our labour. The neighbour/brew partner and I enjoying a split 10 gal batch. He fermented a 5 at his house and I did 5 at mine. They both came out exactly the same despite different primary/secondary temps.

Great recipe.

 

[actionjackson905]

Don't know why the photo didn't attach...

View attachment 1440274838556.jpg

 

[72westie]

Brewed this up today. Got a party coming up and needed a easy drinker on tap. Followed the page one recipe and hit OG spot on. Didn't rehydrate the Notty, she was chugging away 3 hours later. First time using Notty.

 

[jekeane]

was great with wlp029 fermented at 60

 

[robertus]

On day 8 of the fermentation now, looking to get it into my shiny new used kegs tomorrow or Wednesday. Now for beer number 2.

 

[Brewdit]

I've been using S-05 for the last 6 - 8, 10 gal. batches, I've left it in
primary for 14 days then kegged, FG is always 1.004, I think this yeast
perks fairly hard the first few days then continually slows, I've never
really seen much activity with this yeast, many times I've wondered weather
it has even done much but always finished the same, I just pitch it dry,
never disappointed with the results.

 

[bondra76]

I may try s-05 for my next batch. I'm noticing a lot of tangy aftertaste with Nottingham as well on the last 2 batches I've made.

 

[Brewdit]

You won't even think it's the same beer, the difference between Notty and S-05 is amazing, S-04 is more like the Notty but I like the 04 better than the Notty, S-05 is dry, crisp, bigger mouth feel..

Cheers

 

[MikanicalEngineer]

Drinking my first batch of this tonight and it turned out great! Thanks BierMuncher for the great recipe! Used 1056 yeast and ended up with an 80% att. The only change I might try is subbing out the crystal for more 2-row or wheat but I don't want to upset the amazing balance of this beer.

 

[stansoid]

I jumped on this bandwagon after reading the HBT top 100 beers. It looks intriguing, and most of my friends won't drink my beloved hop bombs (see #8 on the list... zombie dust).

Brewed it up on Friday evening. I hit an OG of 1.042 and pitched it with WLP001 done with a small 1L starter. Very smooth brew day (well.. evening). I am holding it at 19.8 C (67.6ish F for those metrically challenged). It got started pretty quickly and started blowing up this morning breaching the blowoff. I'm looking forward to the outcome. Looks nice and healthy.

Thanks BM!

 

[BrewCityBaller]

This guy sure clears up nicely! Amazing what some whirfloc and a few weeks on draft will do.

View attachment ImageUploadedByHome Brew1440969500.747774.jpg

 

[oljimmy]

Great beer. People try it and say it's just like a nice light beer except without that horrible mass-produced taste. Really happy with this recipe, it feels like it can't really go wrong. Thanks, BM!

I used Nottingham, and I fermented at 62F. Beer is very clean, I get no "bready" or sweet aroma or taste from this. While people are recommending US-05 for a very clean profile, a low-temp Notty fermentation appears to achieve the same result.

 

[OZZ]

How long is it taking this to clear for you guys?

I've had mine on gas for over a week now and it's still cloudy. I didn't use any finings and I dry hoped with 1.5 oz of cascade which might account for a bit of cloudiness.

Have a UFC party this Saturday and am hoping it'll clear by then which will be 13 days in the kegerator.

 

[andrewmaixner]

How long is it taking this to clear for you guys?

I've had mine on gas for over a week now and it's still cloudy. I didn't use any finings and I dry hoped with 1.5 oz of cascade which might account for a bit of cloudiness.

Have a UFC party this Saturday and am hoping it'll clear by then which will be 13 days in the kegerator.

as you already have it cold, hit it with gelatin , give it a good roll/shake when re-sealed, and it will probably be clear in a day.