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

[whovous]

I wonder if I've ruined my latest attempt at this style. I brewed it a year ago and was very happy with the result. I mostly do IPAs, and was really happy that something so light and crisp tasted so good.

I've recently made some changes to my method. Combine that with a calculation error and I realized at the start of the boil I'd bumped my ABV from under 4% to almost 6%! I decided to "fix" this by using the rest of the hops in the boil. I had one ounce packages of Amarillo and Cascade and my original recipe called for 0.6oz of each. I decided to use a full ounce of each.

It looks like I will wind up with a very pale APA. I wonder what others would have done in this situation.

 

[arnobg]

I just did a watermelon lime version of this beer and it turned out absolutely fantastic. Perfect summer crusher.

 

[thestraw0039]

Anybody turned this around (grain to bottle) in 6 or 7 days? I'm thinking about brewing tomorrow with US-05 and bottling next weekend. Maybe 3 days in the swamp cooler and 3 or 4 days at garage or room temps?

I kegged this in about a week, three days at 65 with notty then bumped it to 72 took a sample at either day six or seven and it was done. I was throwing an event and needed a beer in two weeks, worked out perfectly.

 

[CGVT]

I wonder if I've ruined my latest attempt at this style. I brewed it a year ago and was very happy with the result. I mostly do IPAs, and was really happy that something so light and crisp tasted so good.

I've recently made some changes to my method. Combine that with a calculation error and I realized at the start of the boil I'd bumped my ABV from under 4% to almost 6%! I decided to "fix" this by using the rest of the hops in the boil. I had one ounce packages of Amarillo and Cascade and my original recipe called for 0.6oz of each. I decided to use a full ounce of each.

It looks like I will wind up with a very pale APA. I wonder what others would have done in this situation.

I think it will pretty tasty.

 

[hellomynameisryan]

I used this recipe as the base for a kettle sour using yogurt. It's VERY good based on what I've tasted so far in the fermenter after two weeks. I think I will try a normal version of this one next weekend. Thanks for sharing!

 

[andrewmaixner]

At this point the thread may as well be renamed "blond/golden ale base wort for experimental variations"

 

[Lele]

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

 

[Calaeb]

For those of you who have used this as a base for a kettle sour, how did you do it? Change the hops at all? Anything I should know before attempting it?

 

[hellomynameisryan]

For those of you who have used this as a base for a kettle sour, how did you do it? Change the hops at all? Anything I should know before attempting it?

Hey there,
I used this recipe for a kettle sour. I think I kept the hops the same as in the recipe.

To sour, I mashed and sparged normally, then when the wort was collected in my kettle, I added a few tablespoons of 0% probiotic Yogurt (Biobest I believe) and let it sit on my kitchen stove for 36 hours. Luckily, the temperature here was quite warm that week, but I did periodically turn the burner on to keep the temperature above 30 degrees celsius. I have no way to tell what the PH was... I just let it sit there until I thought "yep, that's tart." I then boiled the wort as normal, added the hops, and treated it like any other beer. After sitting in the primary for a week, I added 2 pints of raspberries and let it sit for another week. I then bottled and tried one after one week. It had a white wine taste which freaked me out a little, but after another week or two, the raspberry taste seemed much stronger and the white wine taste was totally gone. Letting it sour for 24 hours might have been sufficient, because it's quite sour, but I like it this way. Good luck!

 

[magicjeep]

I'm new to home brewing and need a little help with this recipe. I'm looking to brew this for a pig roast the 1st weekend of August and from what I'm reading if I do this now it should be ready to go by then. I'm thinking of adding some citrus flavors to it (lemon, grapefruit, lime) and I'm thinking of subbing the last 1/2 ounce of cascade with citra. Can anyone help with the citrus amounts for example 2 lemons, 1 lime, 1 grapefruit... and thoughts on the citra hop sub? Thanks.

Ps I'm currently reading through the 500+ pages to find the info. I just figured someone could help me faster.

 

[whovous]

August is plenty of time. I think the recipe is great as it is.

 

[GTACanuck]

Made up 20 gallons of this over the past month. Its really refreshing, just in time for those 30c days we have been getting as of late. It's also going to be on tap for my wedding next month!

 

[Mallchamber]

Not wanting to read 533 pages-- has anyone added some more hops to the original 5 gallon recipe and like the way it came out?

Thanks,
Zach

 

[RedlegEd]

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

Hi. I use Bru'n Water's (supporter's version) Yellow Balanced profile:
Ca: 50.0, Mg: 7.0, Na: 5.0, SO4: 75.0, Cl: 60.0; HCO3: 60
but my finished water profile actually looks like:
Ca: 53.3, Mg: 1.0, Na: 8.0, SO4: 45.7, Cl: 50.9, HCO3: N/A

It comes out very tasty and balanced (not too sweet, not too bitter.) Hope this helps. Ed

 

[arnobg]

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.


View attachment ImageUploadedByHome Brew1498271494.175988.jpg

 

[fragged]

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?

 

[arnobg]

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.

 

[fragged]

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.

 

[arnobg]

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.

For the lime I just zested 4 limes and put them in 2oz of vodka for about a week. I added this vodka to the keg with the watermelon concentrate.

 

[hipHOPapotamus]

I brewed this up last month and then "lagered" it in the kegerator for 3 weeks. It's so clear you can read a book through it. Flavor is crisp, refreshing, with a slight malt aftertaste. Next time I might dry hop a touch of Centennial for some more floral aroma. Overall it's a fantastic summer beer and I will be making it again.

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.

 

[rwcdrums]

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.

 

[MrBlackrock]

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.

It will..brewed one that came out at 1.053.

 

[boomerbrian]

Love this recipe. Great summer beer. Thinking about dry hopping with Lemondrop hop. Anybody tried this or dry hopped with something else?

 

[Dcmpres]

I made this recipe for 4th of July with two additions of Mandarina Bavaria. A 1/2 ounce whirlpool addition for 15 minutes @ 160 degree and then 1 ounce dry hopped for 5 days. I was happy with the beer overall. Almost every comment from my neighbors were regarding the wonderful aroma. Looking forward to trying the next batch with some cryo hops using citra. Let us know how the Lemon drop works out!

 

[TheBrewBrotha]

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.

Curious, how much CaCl and CaSO4 did you add?

 

[BrewManChoo]

Hey dude, I made this recipe and loved it, but it was a little too citrusy for me. (Still very drinkable! Just had another pint...) But I made another 5-gallon batch with Chinook instead of Centennial and really liked it! (I also dry-hop with any leftover hops...since I buy them in 1-oz increments.)

But I really appreciate you sharing these great recipes! Keep up the good work, bro. A lot of great karma coming your way.

 

[Wortlover]

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?

 

[Shenanigans]

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?

Carapils is usually added just to add some body without much or no flavour.
Some people say it's not even necessary.
If you hit the expected OG I wouldn't worry too much about it.

 

[vampirebeer]

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.

 

[rwcdrums]

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.

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