Stoopsitters Brewing BrewBlog > BrewBlogs > Centennial Blonde [Blonde Ale]

BrewBlog: Centennial Blonde

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06B

Easy-drinking, approachable, malt-oriented American craft beer.

Commercial Examples: Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde.

Brewer:

Lon Chubiz

Brew Date:

April 25, 2013

Yield:

4.5 gallons

Calories:

156 (12 ounces)

Conditioning:

Bottles

ABV:

5.5%

ABW:

4.3%

Bottling ABV:

Batch No:	8
OG:	1.048
OG (Plato):	11.91° P
Target OG:	1.050
Reading 1:	1.007 (8 days)
FG:	1.007
FG (Plato):	1.8° P
Real Extract:	3.63° P
App. Atten.:	84.9%
Real Atten.:	69.6%

General Information

Method:	All Grain
Cost:	$19

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

7.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

77.8% of grist

1.00 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

11.1% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

5.6% of grist

0.50 pounds

Crystal Malt 10L

Color (L):	10 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

5.6% of grist

9.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	4.5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.2 gallons	4.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	9 pounds
Grain Absorbtion:	1.9 gallons
Total Water Needed:	9.1 gallons	6.2 gallons (runoff) + 1.9 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.1 gallons	9.1 gallons (total water) – 3 gallons (mash water)

)

100% of grist

Hops

0.50 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

9.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.6 AAUs

0.50 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

9.2% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

4.6 AAUs

1.00 ounces

Total Hop Weight

9.2 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	American West Coast Ale Yeast
Manufacturer:	Danstar
Product ID:	BRY-97
Type:	Ale
Flocculation:	High
Attenuation:	71-80%
Alcohol Tolerance:	Medium
Temperature Range:	63–75°F
Amount:	1000 ml

Water Profile

Brookline, MA

Calicum:	3.7 ppm
Bicarbonate:	10 ppm
Sulfate:	5.4 ppm
Chloride:	17.5 ppm
Sodium:	28.5 ppm
Magnesium:	0.8 ppm
PH:	7.9%
Notes:	From Massachusetts Water Resource Authority - Nov. 2012

Procedure

BIAB Single influsion. 3.5 gallons brought to 162F. Mash-in to 154F for 1 hr. Bag extracted and drained. Immersed in 2.5 gal of 175F water and redrained. Second "runnings" added to the first to form the main wort. 10.8 Bx. Boiled 60 minutes. At end of boil 13.2 Bx. Added one qt of water to bring to 11.6 Bx. This seems a bit off for the dilution I made.

BIAB Single influsion.

3.5 gallons brought to 162F. Mash-in to 154F for 1 hr.

Bag extracted and drained. Immersed in 2.5 gal of 175F water and redrained. Second "runnings" added to the first to form the main wort. 10.8 Bx.

Boiled 60 minutes. At end of boil 13.2 Bx. Added one qt of water to bring to 11.6 Bx. This seems a bit off for the dilution I made.

Fermentation

Primary:	5 days @ 73° F
Secondary:	8 days @ 74° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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