- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Rehydrate in 1/2 cup of 90 degree water for 15 minutes.
- Additional Yeast or Yeast Starter
- Nope.
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.044
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 75
- IBU
- 21.6
- Color
- 3.9
- Primary Fermentation (# of Days & Temp)
- 14 days at 65%
- Secondary Fermentation (# of Days & Temp)
- Optional
- Additional Fermentation
- Be patient when bottled. Took 4 weeks for this batch to carb up.
- Tasting Notes
- I felt the level of smokiness was about right for me. The beer was golden and clear. In fact, I might experiment backing off the smoked malt from 2 lbs to 1 lbs - and adding the 1 lb back (.5 lbs more 2 Row, and .5 lbs more Vienna). When people drank it, many couldn't figure out the flavor profile until I told them that it included smoked malt - which tells me that it wasn't too overpowering.
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First and foremost, credit to Biermuncher for his gracious contribution of Centennial Blonde. A local brewery in town makes a nice Smoked Blonde Ale that I felt could be created using the Centennial Blonde recipe with the addition of a small percentage of smoked malt being substituted in the grain bill.
Kegged and drank this one over Christmas and worked out very well. Recipe is for 5 Gallon BIAB (all grains double crushed):
5 LBS Pale Malt (2 Row)
2 LBS Breiss Smoked Malt
1 LBS Carapils
.5 LBS Caramel/Crystal (10L)
.5 LBS Vienna
75 Minute Mash @ 152 degrees (BIAB)
60 Minute Boil
Hop Additions
.25 OZ Centennial @ 55 Minutes
.25 OZ Centennial @ 35 Minutes
.25 OZ Cascade @ 20 Minutes
.25 OZ Cascade @ 5 Minutes
Pitch Nottingham Yeast (rehydrated). Give it 2 weeks in primary and 2 weeks in secondary (optional).
First and foremost, credit to Biermuncher for his gracious contribution of Centennial Blonde. A local brewery in town makes a nice Smoked Blonde Ale that I felt could be created using the Centennial Blonde recipe with the addition of a small percentage of smoked malt being substituted in the grain bill.
Kegged and drank this one over Christmas and worked out very well. Recipe is for 5 Gallon BIAB (all grains double crushed):
5 LBS Pale Malt (2 Row)
2 LBS Breiss Smoked Malt
1 LBS Carapils
.5 LBS Caramel/Crystal (10L)
.5 LBS Vienna
75 Minute Mash @ 152 degrees (BIAB)
60 Minute Boil
Hop Additions
.25 OZ Centennial @ 55 Minutes
.25 OZ Centennial @ 35 Minutes
.25 OZ Cascade @ 20 Minutes
.25 OZ Cascade @ 5 Minutes
Pitch Nottingham Yeast (rehydrated). Give it 2 weeks in primary and 2 weeks in secondary (optional).
