August is plenty of time. I think the recipe is great as it is.
Hi. I use Bru'n Water's (supporter's version) Yellow Balanced profile:Hi everybody,
what water profile profile do you recommend for Centennial Blonde?
A classic "light colored and hoppy" il good?
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Hey guys. Made this beer recently but added watermelon concentrate (home made) and a lime tincture. It really makes this good beer even more crushable. Best summer beer I've ever made.
How'd you make the concentrate?
Juice half of a large watermelon or a whole small melon and collect half a gallon of watermelon juice. Freeze that half gallon in an empty water jug. After it freezes turn it upside down over a mason jar or container at room temperature and let it collect until you have 32 ounces. Repeat process one more time and collect 16 ounces. That 16 ounces you have is the concentrate. The stuff that is left behind in the water jug is mostly the water, the stuff that you collect is the good stuff which melts first. You can now freeze the concentrate until keg day in which you just thaw it out before and rack your beer on top of it in the keg.
Great process, will definitely try.
Glad I asked, I would have been trying to reduce the liquid with heat rather than precipitate/stratify the stuff out with cold.
I brewed this yesterday and it was only my second all grain brew I've done. OG came out a little high at 1.050. Hoping it still tastes ok.
In case anyone is wondering, I made the original recipe as posted with US-05. I used RO water and added CaCl and CaSO4 to hit to the Bru'n Water Yellow balanced profile. Fermented 7 days then straight into the keg with some gelatin.
I brewed this for a 2nd time today. Sat down after cleaning up, and realized that I had forgotten the cara-pils dextrine. I had the grain in my basement, and spaced. Odd thing is, my OG still came out to 1.042 in the fermenter. Can someone tell me what flavors the dextrine malt impart?
This was my second all grain (BIAB) ever. With cold crashing and gelatin, I was able to make this the clearest beer I've brewed to date!I chose this recipe as my first BIAB AG. I racked to the keg yesterday and I have to say, cloudy and still it was pretty good. I can only imagine it will get better after it carbs and conditions. Thank you for the recipe.
Love this recipe. Great summer beer. Thinking about dry hopping with Lemondrop hop. Anybody tried this or dry hopped with something else?
Made this for a 2nd time a few days ago. Changed up the malts in the recipe but kept the hops the same.
Batch Size: 5.5G
OG: 1.042
Expected FG: 1.007
IBU: 25
SRM: 4.3
ABV: 4.56%
Efficiency: 75%
Total cost: $10.43
Revised recipe:
6LB - American 2-Row - $6
1LB - Vienna - $1.62
1LB - Munich 10L - $1.62
0.5LB - Carapils - $0.76
.5oz Centennial/.5oz Cascade - $0.43
US-05 Yeast slurry - $0.00
Honestly can't touch this recipe with a stick for $0.20 a bottle.
I brewed this recipe to have along side of an Oktoberfest and a milk stout for a Halloween party that we have every year.
Here is how I got my costs to where they are. I purchase my sacks of base grain for $50/50LB at my LHBS. I purchase 5LB bags of specialty grains from Morebeer to get free shipping over $50. I also purchase my hops by the LB from Yakima Valley Hops. Both Centennial and Cascade were $5/LB, $7 with shipping from YVH.
Considering dry hopping with 1oz of Cascade due to the added malts, but I'll wait to see how it tastes/smells after fermentation.
This was my second all grain (BIAB) ever. With cold crashing and gelatin, I was able to make this the clearest beer I've brewed to date!
https://m.imgur.com/a/GW34V
I brewed it one time as the OP posted but the other two times I dry hopped and increased the IBU's some. It was better when dry hopped vs the original. But that's just me.
If you want something different, dry hop and add some Munich. That's my plan for next time.
What flavor profile is everyone getting from this recipe? Been interested in brewing it for a while but I have a feeling this will be similar to bud light or coors?
I believe your getting that stronger flavor from the higher mash temp.Hoping for feedback here. I brewed this recipe as my second all grain (prior experience was one kit only, not satisfying at all) and since my other kegs blew I jumped the gun and went grains to glass with it in 10 days, carbing being two of those.
Made modest adjustments to my city water with 1/2 tsp of each of gypsum, CaCl and lactic acid and got rid of the chloramines. Mashed a bit high at around 156. Fermented out within a wy1028 starter in a matter of a few days at 68 but it may have got quite a bit colder than that. Brought it upstairs to rest at 70 for a few days.
I'm getting a powerful full bodied biscuit/cereal type taste to the beer. Is that how it should taste? These are not off flavors, just the way it is, and a lot of my friends really like it.
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