All Grain Yeast:
S-05 Yeast Starter:
None Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
5 Original Gravity:
1.059 Final Gravity:
47 Boiling Time (Minutes):
11.6 SRM Primary Fermentation (# of Days & Temp):
21 days @ 68 Additional Fermentation:
None Secondary Fermentation (# of Days & Temp):
Kegged Tasting Notes:
I am very satisfied with how this recipe turned out. I like working with citrusy hops like Centennial, and sticking to a single hop is certainly a great way to figure out that hop's flavor profile. I chose Centennial because I thought the citrus flavor would complement that bit of sweetness from the Crystal malt in an amber very well, and I'm glad I went that route. This beer has fantastic color, a nice golden orange (forgive the low-rez pic, SWMBO has the nice camera today - I'll update with a good pic later). It pours from the keg with about 1/2 in. of creamy off-white head that fades into a thin ring that laces all the way down. The cara-pils gives this brew a nice mouthfeel, a bit creamy and some great lasting sweetness on the back end. Aroma is like like if you grabbed a grapefruit and drizzled it with caramel sauce - delicious! Taste is nice, with a bit of hop bite and some nice play with the Crystal malts. Give it a whirl, it's a nice fall brew!Badass President Centennial Amber
9 lbs. US 2-Row
1 lb. Crystal 60
0.5 lb. Crystal 40
0.5 lb. Cara-Pils/Dextrine
1 oz. Centennial (9.7% AA) 60 min.
0.5 oz. Centennial (9.7% AA) 15 min.
0.5 oz. Centennial (9.7% AA) 5 min.
0.5 oz. Centennial (9.7% AA) Dry hop in keg
1 package S-05, no starter needed.
I added a whirlfloc tablet at 15 min.
Mash at 151 for 60 minutes, then sparge to 6.5g for the boil.