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

[slym2none]

Nothing? Nobody?

 

[Ozzfest05]

Vienna isn't overpowering it will be fine.

 

[Zepth]

Anyway, is there any reason I shouldn't boil the DME for 20 minutes and add it in? I can do so without removing the lid, and I'd rather not stir it up to take gravity readings (after adding) anyway.

I'd just toss it in. No boil, probably not even stir unless it was sticking to the sides of fermenter. It'll dissolve eventually, yeast will eat it, life will be good. There are resources out there that will help solve. I think DME is around 45 gravity points per pound / gallon. If you added the whole thing to 11 gallons, I'd expect the gravity to go up by a pretty linear 4 (ish) points by the time it's blended.

FWIW I do plenty of no stir fermenter additions and have yet to have any issues with it remaining a clump or puddle at the bottom.

 

[JLeuck64]

I brewed my 1st attempt at this recipe on 12/5/15 while hosting a party. Received quite a few compliments for brewing a batch of beer while hosting a party too ( ;

but I figured it was such a simple one it should be no problem! And I was right!

It fermented out, I bottled it and it is carbing up VERY nicely already today 12/30/15. It really reminds me of a Coors beer only better! It has a very similar flavor but just a little less ABV.

I must be really fortunate! I brew with well water and no mater what style of beer recipe I try from this forum they ALL turn out great!
@BierMuncher Centennial Blonde
@Yooper 's Oatmeal Stout
@Scooby_Brew Darth Vader-Black IPA

Now... if I can just dial in my own Hefe and Amber Ale recipes I will be set!

 

[Action]

So...I am going to brew this tomorrow...1.1.2016 I am going to brew just like the recipe except I was unable to get crystal 10l.....all they had was 15l....is that going to change much other then color?
Thanks
Jack

 

[andrewmaixner]

So...I am going to brew this tomorrow...1.1.2016 I am going to brew just like the recipe except I was unable to get crystal 10l.....all they had was 15l....is that going to change much other then color?
Thanks
Jack

not really.

 

[arnobg]

Bottled this tonight and it already looks like the clearest beer I've ever brewed. 5 Days cold crashed with gelatin, FG came out at 1.008 putting my brew at 4.6 ABV. Will post pics when in the glass. Sample tasted delicious!

 

[Zepth]

@ myself

Now... if I can just dial in my own Hefe and Amber Ale recipes I will be set!

50% light wheat malt
50% pale ale malt
(I use Weyermann for both)
Wyeast 3068 (Somewhere between 16 and 20c, depending on desired outcome)
Hallertauer to 10-15 IBU (to taste)

One of my first AG brews, also comically simple.

 

[Toppers15]

Rookie alert! So it's bottling time and I was all set but read a lot about cold crashing so being a newb I threw my fermenter in a giant cooler with ice. It will chill over night and morning and then I'll bottle it tomorrow afternoon. Did moving the bucket frig anything up? I'm not planning on moving it again. Will I get any results from the chill for 12-18 hours?

 

[loudrail]

IMO, if thats what you have to work with, I would skip the cold crash and bottle/keg. I usually dont cold crash mine. Great Beer

 

[ShepFL]

BierMuncher -
Thanks for the recipe. While this is not my favorite style it is an excellent intro to craft beers. I made this as AG and hit my #s each step.

Force carbing it now and had to have a sample. Light easy quaffer and will be a flagship in CRB. Thanks man for the great lead!

Now if I can only get ppl in my area to like Strong Belgians!!

 

[Lanky94]

Hello Lads...........

FNG question please. I am completely new to brewing and this forum ( made intro).

This looks like a great first recipe to try, so iam gonna have a go at my first brew.

I understand the recipe apart from this:


1. Additional Fermentation: Kegged, chilled and Carb'd for one week


WRT to #1- I intend using bottles initially. Would this be OK? If so what temp do I chill at and do I have to add any priming sugar?

Cheers.

Nathan

 

[chuckcomm]

Once you have reached your FG (final gravity) and are ready to bottle just follow the usual procedure.

Get you priming sugar solution ready and add to bottling bucket.

Siphon from fermenter into bottling bucket have the hose at the bottom of bottling bucket so the beer going in swirls as it fills mixing the sugar into it.

Bottle and let them sit at room temperature a couple weeks to carbonate ...longer is always better but I normally have a test bottle after a week.

After the carbing is complete Refrigerate however many you feel the need to and let the rest sit.

 

[Lanky94]

Once you have reached your FG (final gravity) and are ready to bottle just follow the usual procedure.

Get you priming sugar solution ready and add to bottling bucket.

Siphon from fermenter into bottling bucket have the hose at the bottom of bottling bucket so the beer going in swirls as it fills mixing the sugar into it.

Bottle and let them sit at room temperature a couple weeks to carbonate ...longer is always better but I normally have a test bottle after a week.

After the carbing is complete Refrigerate however many you feel the need to and let the rest sit.

Thanks for your reply. It answers my question perfectly. I think the whole bottling thing is gonna wear thin very quickly and I am already looking into bulk storage and distribution.

Could this type of beer be stored in a polypin and pulled by a pump?

 

[andrewmaixner]

Could this type of beer be stored in a polypin and pulled by a pump?

Any beer can, though some taste much better with higher carbonation. Taste yours when fermentation completes and see how you like it at low carb - it's a matter of personal taste. I am guessing that it would be OK...

 

[fvirzi]

Has anybody had a "weird" fermentation with this beer? I have probably made 25 gallons of it and almost every time I get bubbles left on top. First time I thought it might be infected so I kegged it quick and drank it. Tasted great and when it happened the next time I just rolled with it and didn't let it bother me. View attachment ImageUploadedByHome Brew1451952954.610036.jpg. Almost looks like it's still fermenting.... Used us05 and it's been 8 days.

 

[fvirzi]

This was a 10 gallon batch that I made. 5 in a glass carboy and 5 in a bucket. The picture was from the bucket which I kegged tonight after 9 days.(usually wait 2 weeks for this one but had empty kegs) took a gravity reading and it went from about 1.04ish to 1.01 or underish. It tastes good so I am not bothered by it but was just wondering if anyone had any ideas about why this beer does it.

 

[Shenanigans]

This was a 10 gallon batch that I made. 5 in a glass carboy and 5 in a bucket. The picture was from the bucket which I kegged tonight after 9 days.(usually wait 2 weeks for this one but had empty kegs) took a gravity reading and it went from about 1.04ish to 1.01 or underish. It tastes good so I am not bothered by it but was just wondering if anyone had any ideas about why this beer does it.

You use US-05/WLP001 I had something similar with US-05 the one time I brewed it. Took ages for the yeast to drop.

 

[acott]

Had a nightmare with this, kegged it and had it ready to go for NYE. Took a sample two days before and it was sour! Don't know how this happened, devastated that it did

 

[burninator]

This was a 10 gallon batch that I made. 5 in a glass carboy and 5 in a bucket. The picture was from the bucket which I kegged tonight after 9 days.(usually wait 2 weeks for this one but had empty kegs) took a gravity reading and it went from about 1.04ish to 1.01 or underish. It tastes good so I am not bothered by it but was just wondering if anyone had any ideas about why this beer does it.

I have a US05 batch going right now that's taking forever to drop out. Are you reusing yeast, or is this a fresh pitch?

 

[fvirzi]

Fresh pitch, haven't got into reusing yet. I always use uso5 for everything but it only happens in this. Wasn't sure if it was a blond thing. Comes out tasting great though. I usually wait 2 weeks then just keg it no matter what it's done.

 

[arnobg]

I used 1056 and had nothing like that. I did have a sulfur smell for a few days about 1 week in that I had never had before with American Ale yeast though which went away a few days later.

With 1056 this actually came out to the clearest beer I've ever made, could see all the way to the bottom of the bucket and the trub layer from looking down in. I did use gelatin and cold crashed for 5 days though. Pics will come when I crack the first one.

 

[TKH]

Got this in the Grainfather now. Cheap grain bill and smells awesome! Can't wait to try it! Thanks

 

[tallguybrewer]

Fresh pitch, haven't got into reusing yet. I always use uso5 for everything but it only happens in this. Wasn't sure if it was a blond thing. Comes out tasting great though. I usually wait 2 weeks then just keg it no matter what it's done.

This always happens to me when I use 05 - no matter the beer type. Cold crashing will get rid of it quick.

 

[ruascott]

How well bodied is this blonde? I'm looking for something along this line....but want something with some good mouthfeel and a good bit of creaminess to it. I was thinking the carapils and vienna would provide that. I've read through a lot of this, but can't really read all 500 pages.

 

[slym2none]

How well bodied is this blonde? I'm looking for something along this line....but want something with some good mouthfeel and a good bit of creaminess to it. I was thinking the carapils and vienna would provide that. I've read through a lot of this, but can't really read all 500 pages.

It has good body, but if you want a bit more, replace a pound of 2-row with additional Vienna.

 

[JLeuck64]

Just make a batch! It's awesome ( ; and not very expensive either

 

[ruascott]

Just make a batch! It's awesome ( ; and not very expensive either

Ok....will do!

 

[brewprint]

How well bodied is this blonde? I'm looking for something along this line....but want something with some good mouthfeel and a good bit of creaminess to it. I was thinking the carapils and vienna would provide that. I've read through a lot of this, but can't really read all 500 pages.

Mine always finishes at 1.007 so I've been trying to mash higher to get the FG higher.

Regardless I love it. It is creamy but malty as well...a malt bomb.

 

[ruascott]

Mine always finishes at 1.007 so I've been trying to mash higher to get the FG higher.

Regardless I love it. It is creamy but malty as well...a malt bomb.

Where do you recommend mashing for best creaminess?