Probably Due To Network Congestion

Centennial Blonde – A blonde ale made with mostly lager malt,  hopefully I’ll get somewhere close to www.drinkmallinsons.co.uk ‘Centennial’, at least hop Flavour-wise.

Fermentables:
Lager Malt – 79.1%
Wheat Malt – 7.9%
Oat Malt – 7.8% (using up a part bag, should add some fake body)
CaraHell (Weyermann) – 5.3%

Hops:
Centennial Whole 11.5 % @ 60 mins – 25g – (FWH)
Centennial Whole 11.5 % @ 10 mins – 20g
Centennial Whole 11.5 % @ 0 mins – 30g – (20 minute Copper Stand with the boil just cooled a little)

Final Volume: 23 Litres
Original Gravity: 1.036 (I actually got about 1038-1040)
Final Gravity: 1.009
Alcohol Content: 3.5% ABV
Total Liquor: 32.1 Litres
Mash Liquor: 9.1 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU – I’ve set the hop utilisation in BeerEngine to 25% for this to see if things turn out a bit more realistic.
Colour: 5 EBC
Liquor Treatment: Gypsum 6.3g, Calcium Choride 6.3g, Epsom Salts 3.3g

Blended malts:

The garage brewery Corner, I thought I’d add a bit of an overview of my setup:

A few Centennial Hops, bag-ends from work are handy though this will last me for ages:

The Mash, lost 2°c over about 70mins:

Another view of the Brewery Corner, the other side of the garage is rather less tidy:

First sparge running into the copper onto the First Wort Hops, Just over 77% Mash efficiency:

Flameout hops going in:

The Money shot, hydrometer says a bit above what the Refractometer said:

All done and cleaned up in about 5 hours, Mashed in at 8.30am for 60mins, Batch Sparged, boiled for 60mins, Hop steep for 20mins, cooled, stood for 20mins then ran to fermenter and pitched Safale us-05 at 20°c

*Bottled 22nd Oct ’11 with 75g White Sugar – FG 1008 @ 18°c, tasting pretty good.

*Early taster was very nice last night, 27th Oct ’11, bitterness is much more believable with the 25% Hop utilisation figure and could maybe be set to 30% for subsequent brews. Though maybe one more brew at 25% with different hops and a higher IBU to double check.