In case you didn’t know I take my beer quite seriously. While I love to brew and cook I can be quite critical and it is rare that I feel like I ever really do something so well that I wouldn’t change it if I did it again. Well this summer I had 2 beers that came out so well that I really feel like they were so good that there really wouldn’t be much point in tinkering with the recipes. Not that I won’t try anyways, I like tinkering, but honestly these are among my all time bests. I love hops and both of these are sure to please anyone who has a hankering for these wonderful cones.
The first, was what I call Centennial Blonde Ale.
The basic framework for this recipe was borrowed from BierMuncher on HBT’s recipe for Centennial Blonde, but I tweaked it a bit to make it a bit stronger and bit hoppier. You could also think of it as a down-scaled Bells Two Hearted Clone. Either way its a greater warm weather pale ale. Crisp, dry, loaded with citrusy hops and very refreshing. 50 bottles disappeared in less than 2 months even with 200+ bottles of beer and 8 or 9 other styles in the cellar.
- 8# Pale Ale Malt (3 SRM)
- 2# Vienna Malt (3.5 SRM)
- 0.5# Crystal Malt (10 SRM)
- .25 oz Centennial 9.7% AA for 60min
- .5 oz Centennial 9.7% AA for 30 min
- 1 oz Centennial 9.7% AA for 10 min
- 1 oz Centennial 9.7% AA at flame out
- 1.2 oz Centennial 9.7% AA Dry hop 7 days
- 1 oz Zythos Hop Blend Dry hop 7 days (could sub Amarillo or Simcoe, maybe Columbus)
I mashed for 60 min at 151 with an efficiency of 73%. Pitched with a rehydrated packet of Safale US-05 American Ale Yeast and feremented at 64 for 2.5 weeks, racked onto hops in secondary for a week and then bottled, carbed, aged, and drank.