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

[00Seven]

What, if any, addititves did you use with the RO water? A local brewer I know has had success with using RO water and adding ACCUmash packets. I haven't tried this yet, but if you're tasting that big of a difference with this brew maybe I should...

For 5.25 target in my system I used 1 gram baking soda, 4 grams gypsum, and 5 grams calcium carbonate. That was on 8.3 gallons of water (which I over shot a bit). I also added 14g tartaric acid to get my mash pH in range. If you use brewers friend they have built in calculators to help with this, you just have to play with it some. Gypsum and calcium carbonate are the main salts you will use but it's good to have baking soda and epsom salt on hand too because you can end up with too much calcium trying to get. My water profile target was light balanced

 

[Jayjay1976]

This blonde ale is a perfect base for hop-bursting and dry hopping, could boost the gravity a couple of points to add some supporting maltiness. Great recipe!

 

[Gonjeshk]

I just brewed a batch of this using Imperial Flagship yeast and achieved an exceptionally high attenuation. I mashed right at 150* and the OG was rigth at 1.044, but my FG dropped all the way down to 1.003. I’ve found the Imperial strains generally tend to attenuate to a somewhat drier finish (1.008 to 1.010 when I would normally expect 1.010 to 1.012) but nothing like this. Don’t get me wrong, it came out very tasty, so I’m not complaining.

Has anyone else found this beer to finish a little drier than expected?

 

[jdauria]

Brewed this last Friday. Used all centennial basically because I screwed up when adding recipe in BeerSmith, and listed the two Cascade additions as Centennial. Added a whirlpool addition also just for the heck of it. It smelled great and a sample after krausen fell on day 5 tasted great! Nottingham got it down from 1.041 to 1.008 in no time. Cold crashing this weekend and kegging next week.

 

[tld6008]

Just made a 6 gal batch basically to harvest a batch of Wyeast 1056. I used 9 grams rather than 7 for the hop additions. Ended up w/ 5.5 gal in fermentor at .046. Can't wait to taste!

 

[FunkyMunk]

I brewed this beer for a 4th of July BBQ and it was a definite crowd-pleaser. It's a very forgiving recipe - I miscalculated my boiloff rate and got 1.038 for OG, but US-05 took it down to 1.007 so it got to about 4% ABV or so, and tasted great, on top of being very refreshing on a hot summer day. Perfect lawnmower beer.

I will add that for anyone still getting a handle on their particular brewing technique, this beer really gives you an honest look at what's going on - no big flavors to hide anything weird going on under the surface. For instance, I'm still working on getting my water chemistry and fermentation process nailed down, and this beer really allowed me to taste the results clearly, as far as flavors contributed by these elements (without big roast or hop flavors to obscure things).

It also makes a good shandy, if you're into that sort of thing.

 

[NitrogenWidget]

boiling this now on the deck.
It's my first 11 gallon biab batch in my 15 gallon kettle.
the last 5 gal batch went too fast.

I think I miscalculated something when I adjusted base malt for ~90% efficiency.
came in at 1.036 OG.
But I also mashed at 149 cause it took longer to get a 10 gal batch of grain in the pot and broken up.
Hope the harvested Notty i'm using is hungry. lol.

Oh well slightly less than 4% hop forward beer will be fine for day drinking.

 

[tld6008]

I brewed this beer for a 4th of July BBQ and it was a definite crowd-pleaser. It's a very forgiving recipe - I miscalculated my boiloff rate and got 1.038 for OG, but US-05 took it down to 1.007 so it got to about 4% ABV or so, and tasted great, on top of being very refreshing on a hot summer day. Perfect lawnmower beer.

I will add that for anyone still getting a handle on their particular brewing technique, this beer really gives you an honest look at what's going on - no big flavors to hide anything weird going on under the surface. For instance, I'm still working on getting my water chemistry and fermentation process nailed down, and this beer really allowed me to taste the results clearly, as far as flavors contributed by these elements (without big roast or hop flavors to obscure things).

It also makes a good shandy, if you're into that sort of thing.

What have you come up with for the water treatment? I used 9 gal RO water with 2.25g Gyp. and 4.5g CaCl plus 3 ml lactic in the mash for 51Ca 64Cl and 37So4 . I used MMEasy and EZ water calculators, they were both high on the acid additions. I was shooting for 5.4 ph and ended up with 5.27. I also upped my grain bill slightly for a total of 10.7 lbs.

 

[FunkyMunk]

What have you come up with for the water treatment? I used 9 gal RO water with 2.25g Gyp. and 4.5g CaCl plus 3 ml lactic in the mash for 51Ca 64Cl and 37So4 . I used MMEasy and EZ water calculators, they were both high on the acid additions. I was shooting for 5.4 ph and ended up with 5.27. I also upped my grain bill slightly for a total of 10.7 lbs.

I somewhat loosely targetted the "Light colored and hoppy" Brewer's Friend water profile. I use EZ Water which gave me the following additions (for 7.83 gal Seattle water): 5.4g gypsum, 2.9g CaCl2, and 1.6g MgSO4, for 75Ca 5Mg 50Cl and 124SO4. I also added 2 ml lactic acid to get to 5.4 pH. It seemed to me like the gypsum addition was a little much, since the beer is definitely more balanced than "hoppy", and I imagined that I could taste it in the final product, although nobody else complained. Next time I believe I will target a Cl:SO4 ratio closer to 1:1.

 

[NitrogenWidget]

So I figured out why my OG was so low.
I didn't boil all the way down to 11 gallons.
More like 12.
I use a dip stick to test depth and didn't actually count out the gallons, I just measured my marks and made more so maybe I screwed up there.

but happily the notty was hungry and after 4 days the FG is 1.005 which brings me back up to just over 4%.
However the sample was a little malty.
I have it at 70 degree's now.
I'm going to keg sat to give it a few more days then cold crash, add gelatin, and if it needs some balancing dry hop with .5 oz of cascade.

 

[cyclonetx]

Very enjoyable. The last keg looks like it will only last a couple of weeks from everyone giving it a go. Grain to glass in two weeks.

 

[Nokt]

Sipping on this right now. I did botch it by mis-reading kilograms for ounces. Very refreshing a more hoppy than I expected, but a great beer.

 

[Velnerj]

I brewed this beer with some adjustments. I kicked up the ibus and abv to make it more of a pale ale. I also added citra as a flameout addition. Tried it today for the first time and it is one of the cleanest and most balanced beers I've made so far.

 

[tld6008]

Sipping on this right now. I did botch it by mis-reading kilograms for ounces. Very refreshing a more hoppy than I expected, but a great beer.

1Kilogram=1000 grams=2.2 lb
1oz=28gms=.0625 lb

 

[MrBlackrock]

I brewed this beer with some adjustments. I kicked up the ibus and abv to make it more of a pale ale. I also added citra as a flameout addition. Tried it today for the first time and it is one of the cleanest and most balanced beers I've made so far. View attachment 582254

Thanks. Brewed my 4th batch of this yesterday and added some citra to try it out

 

[NCBeerMedic]

Brewed this yesterday. Hit the numbers right on. It’s in the fermenter chilling at 68*. Next week into the secondary... Cannot wait to try this.

 

[NCBeerMedic]

Ok, so. I have this sitting in the fridge at 68*. It's in a sanke fermenter so I can't see what's going on, BUT there isn't much action in the airlock. Hasn't since I pitched the yeast. Should I be worried?

 

[Bobcatbrewing42]

I’ve been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. I’ve brewed it twice, served the first 10 gallons to friends, families and “curious on-lookers”, and just finished the second 10 gallon batch with identical results.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill…this is easily a beer that can go from grain to glass in 2 weeks (if you keg).

View attachment 3114


****10-Gallon Batch****
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.039 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
14.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 oz Centennial [9.50%] (55 min)
0.50 oz Centennial [9.50%] (35 min)
0.50 oz Cascade [7.80%] (20 min)
0.50 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)



****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

I’ve been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. I’ve brewed it twice, served the first 10 gallons to friends, families and “curious on-lookers”, and just finished the second 10 gallon batch with identical results.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill…this is easily a beer that can go from grain to glass in 2 weeks (if you keg).

View attachment 3114


****10-Gallon Batch****
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.039 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
14.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 oz Centennial [9.50%] (55 min)
0.50 oz Centennial [9.50%] (35 min)
0.50 oz Cascade [7.80%] (20 min)
0.50 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)



****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

 

[Bobcatbrewing42]

I’ve been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. I’ve brewed it twice, served the first 10 gallons to friends, families and “curious on-lookers”, and just finished the second 10 gallon batch with identical results.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill…this is easily a beer that can go from grain to glass in 2 weeks (if you keg).

View attachment 3114


****10-Gallon Batch****
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.039 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
14.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)
0.50 oz Centennial [9.50%] (55 min)
0.50 oz Centennial [9.50%] (35 min)
0.50 oz Cascade [7.80%] (20 min)
0.50 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)



****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

 

[Bobcatbrewing42]

Since I get so many visitors that don't want hoppy beers, I tried a ten gal batch of this one. 1.5 million hits and the fact that I had the correct hops on hand helped. It was a normalish brew day. I had some equipment hassles so forgot the lactic acid addition... Lots of floating gunk (hot break?) in the wort. The fermenters had floating stuff that looked like dumplings. I am very experienced and this was different. At this altitude, I only get a 200 deg boil. Any input on that?.... The Notty, I pitched directly since it was on the high side of the Mr. Malty needed cell count. Used O2 from a tank. Ferment started on time and is vigorous at 68 deg. I cooled the room to 64 degrees (this is a high altitude place so it gets cold at night). It is still fermenting so we will see. I'm planning to try gelatin in the kegs to speed up clarifying and since there is no dry hop. Any comments or suggestions?

 

[NitrogenWidget]

Lol I floated a keg of this by myself in 4 days at the lake. I’d think I have a drinking problem but I actually didn’t drink for a few days after. I cold crashed 2 days then gelatin 2 days then transferred to a new keg before the 2 hr drive. Came out crystal clear after a few hrs of Settling and a few pulls with some sediment. Perfect for all day drinking.

 

[NCBeerMedic]

Ok, so. I have this sitting in the fridge at 68*. It's in a sanke fermenter so I can't see what's going on, BUT there isn't much action in the airlock. Hasn't since I pitched the yeast. Should I be worried?

Anyone??

 

[BrewerE]

Anyone??

how long has it been in there?

open it up and see if there's a kruesen ring and/or take a gravity reading...

 

[NCBeerMedic]

how long has it been in there?

open it up and see if there's a kruesen ring and/or take a gravity reading...

It's been in since Saturday, in a sanke fermentor so I can't really see anything. I plan on taking a gravity reading on Saturday, but was just wondering....

 

[NCBeerMedic]

I hit the numbers pretty good. 1.038 to 1.010.... I guess that answers my fermenting question!!

 

[tld6008]

I hit the numbers pretty good. 1.038 to 1.010.... I guess that answers my fermenting question!!

If that is the case you didn't have a good seal between keg and your air lock.

 

[NCBeerMedic]

If that is the case you didn't have a good seal between keg and your air lock.

Possibly. Or it just finished in between the times I checked it. In any case, it's going well, tasted tasty and cant wait to drink it.....

 

[renovator20]

I dry hopped 0.5oz cenntinial at two weeks to a 10 gal batch and kegged at 17days. A little hoppy and green. I hope it will mellow out over the next two weeks.

 

[iQuestor]

I made this batch and just bottled it. Hit the numbers pretty close with OG 1.039 and Fg 1.009. Color was clear and golden and tasted great. Looking forward to tasting this after 2 weeks of bottle conditioning.

Question: I live in ATL and water quality seems pretty good but haven’t done any testing. Will using RO make that big of a difference?

I have 2 empty 1gallon carbuoys and thinking of doing an experiment...

 

[Genuine]

I made this batch and just bottled it. Hit the numbers pretty close with OG 1.039 and Fg 1.009. Color was clear and golden and tasted great. Looking forward to tasting this after 2 weeks of bottle conditioning.

Question: I live in ATL and water quality seems pretty good but haven’t done any testing. Will using RO make that big of a difference?

I have 2 empty 1gallon carbuoys and thinking of doing an experiment...

If you build a water profile along with it, you’ll notice a difference. My beers have changed for the better since using distilled and making my own water profile