Centennial Blonde (2016)

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick
Batch Size: 5.50 galStyle: Blonde Ale (18A)
Boil Size: 6.72 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: 8 Gallon Tall Boy
Bitterness: 22.2 IBUsBoil Time: 60 min
Est OG: 1.040 (10.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Single Stage
ABV: 4.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.00 gal Distilled Water Water 1
1.25 gal Distilled Water Water 2
2.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.40 g Salt (Mash 60 min) Misc 5
3.00 g Calcium Chloride (Mash 60 min) Misc 6
2.75 ml Lactic Acid (Mash 60 min) Misc 7
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9
8.00 oz Vienna Malt (3.5 SRM) Grain 10
9.50 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 11
6.00 Fermcap S (Boil 60 min) Misc 12
0.25 oz Centennial [9.4%] - Boil 55 min Hops 13
0.25 oz Centennial [9.4%] - Boil 35 min Hops 14
0.25 oz Cascade [6.4%] - Boil 20 min Hops 15
1.00 Wort Chiller (Boil 15 min) Misc 16
0.25 oz Cascade [6.4%] - Boil 5 min Hops 17
0.50 Whirlfloc Tablet (Boil 5 min) Misc 18
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19

Notes

http://www.homebrewtalk.com/showthread.php?t=42841 Started fermentation temperature at 64 on 10/15/2016 around 5:00pm. Signs of active fermentation started on 10/16/2016 around 12:00pm. Increased temperature to 68 on 10/20/2016 around 10:00pm. Decreased temperature to 34 on 10/28/2016 around 9:00pm. Bottled on 10/30/2016. 4.9 gallons into bottling bucket. Carb level of 2.5. Added 4.3 oz of priming sugar. Got 48 12oz bottles. 4.6% ABV.

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