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Continental Blonde
Blonde Ale • All Grain • 5.5 gal
BierMuncher's Centennial Blonde with a few tweaks. Brewed on 6/2/12.
June 3, 2012 pm 12:45pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 7 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 0.5 lbs
Crystal 15; Crisp
Crystal 15; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 0.3 oz
Centennial - 9.1 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.6 oz
Cascade - 8.1 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.3 oz
Cascade - 7.1 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 5 mg
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
> The .60 hop addition should be .30 Centennial @ 30min and .30 Cascade @ 20min >Mash at 150F for 60min >Primary 7 days at 68 Degrees >Secondary 7 Days at 68 Degrees
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.003 | 1.008 - 1.013 | |
| Color: | 4.4 SRM | 3 - 6 | |
| Alcohol: | 4.8% ABV | 3.8% - 5.5% | |
| Bitterness: | 27.0 IBU | 15 - 28 | |
Discussion
First batch with upgraded equipment
2012-06-03 1:38pm
co-brewed with djbeer30: with this batch we moved from stove-top method using 24 quart kettle to propane burner and 40 quart kettle. Still using BIAB process. Recipe Mods: The plan was to use .5 Cara-Pils and .5 Flaked Barley, but the HBS didn't get much crush on the Cara, so we upped the Barley to 1lb. Mash Temps: Another struggle to meet mash temps using 24qt kettle. Started at 149.5F and ended at 144F, so we heated up another 3.5 gal to 170F in the 40qt kettle, then added the grain bag and continued heating for until the grain got up to 154F, which took about 15m, then held it at that temp for another 10m. Boil: Still took 40m to get a boil going and with all the extra handling of the grain bag we ended up with some hulls in the wort. Ice Bath/Wort Chiller: Worked pretty well. Took about 30m to get it under 80F. Nice protein break! Yeast: Bloomed the Notty and pitched at about 76F. Fermentation: Let the wort sit in the carboy for several hours. Wort temp was at about 76 when the carboy went into the swamp cooler. After twelve hours the temp was down to 65F with steady action in the airlock and a thin layer of foam on the surface.
Yeasties do their duty
2012-06-08 2:02pm
Using the Nottingham yeast is one of the keys to going from grain to glass in 4 weeks. 18 hours after pitching the airlock activity was vigorous and a beautiful krausen had formed and regular replenishing of frozen water in the swamp cooler was holding the temp at 67F; 40 hours after that, the krausen dropped and the carboy was removed from the swamp cooler for a three day diacetyl rest. Currently, the temp is right at 70F and as soon as I finish this comment, it will be going back in the swamp cooler to sit in 68F water until the next step, racking to the secondary.
24 days after brew day
2012-06-27 9:27am
Instead of racking to a secondary, we just put the carboy in the fridge @ 44F. Six days later, we added gelatin finings. Racked and bottled with 4 oz of priming sugar yesterday. Since there was 5.5 gallons in the carboy, we were able to easily get 5 gallons in the bottling bucket, which is a big win. It came out nice and clear, hydro sample revealed no off flavors. The final gravity reading was 1.003. Since we did not get an original gravity reading, we have to guesstimate the ABV and work backwards to guesstimate the OG. Clearly, the low mash temp generated lots of fermentable sugars which increased the highly attenuative Nottingham.
Five Days in the Bottle
2012-07-04 2:16pm
Bottles are conditioning at a steady 77F. On the fifth day I examined a few bottles and did not like what I saw. There appeared to be floating particles and material clinging to the sides of the bottle. Normally I wait 7 days before testing, but I had to find out if we had a problem. I opened an unchilled 12oz bottle and the CO2 release sounded normal. I gently poured about 10oz into a clear pint glass and it was bright and clear with no floating particles or off flavors. After pouring the remaining 2oz into the sink, I peered into the bottle and saw the material clinging to the side was filmy and looked just like the filmy material in the bottom of the bottle. I added about 6oz of tap water to the bottle, swirled and poured into a clear glass. I would wait a few hours, then examine and taste the slurry. Meanwhile, I had 10oz of room temperature beer on my hands, so I decided to continue with my review. The aroma was subdued citrus, the mouthfeel was smooth with an initial flavor of malt, followed by a citrus hop bang and a nice dry finish. As I savored each sip, it left me wanting more. I didn't know exactly what was going on in the bottles, but this beer tastes great at room temperature. As for the slurry, most of it settled out, but the liquid remained cloudy. It smelled and tasted of bready yeast. I decided to give all the remaining bottles a quick shake. When I examined them today, I saw nothing floating and no material clinging to the sides. Crisis averted.
Pretty and Tasty
2012-07-16 1:44pm
So the beer turned out very bright and clear, with a bit of malt flavor before the hops kick in with some clean citrus bitterness, followed by a nice dry finish from the low mash temps. I prefer this tweaked recipe over the original BierMuncher recipe. Going with the 15L crystal from Crisp and .5 lb Cara-Pils plus 1 of Flaked Barley results in a bit more malt flavor and a bump in the ABV. I liked how the gelatin finings cleared up the beer. It is a five star recipe, but the final product has a small flaw. We only pitched 4oz of priming sugar at bottling. It should have been 5 or maybe even 5.5 oz.
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