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Old 01-25-2008, 04:39 AM   #1
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Default Centennial Ale

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.00
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 50.1 IBU
Boiling Time (Minutes): 60
Color: 11.23 °SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7

Single infusion mash at 154. Batch sparged. I'll include pictures when it's finished.

9 lbs 2 Row
1 lb Crystal 30
.5 lb Belgium Biscuit
1.5 oz Centennial (60 minutes)
1 oz Centennial (10 minutes)
1 oz Centennial (0 min)

Primary: EKG Ale
What's a secondary??
Kegged/bottled: Cowbrau Heifer Weizen, Kolsch, House Ale
Commercial Brews in Fridge: Nothing! Finally got the pipeline filled.
Past HB Favorites: Dead Dog Barley Wine (She was a good dog)
Up Next: Faux Urquell Blond Ale and Irish Red

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Last edited by cowgo; 01-31-2008 at 02:20 AM.
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Old 02-13-2008, 11:25 PM   #2
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Hmm. Sounds interesting. Have you tasted it yet? How's that biscuit malt in there?

I've been looking to formulate a recipe very similar to this, but without the biscuit malt... please make sure to update us all on how it turns out.


Primary 1: House Ale (yay!)
Primary 2: empty
Primary 3: empty
Primary 4: empty
Bottle Conditioning: Apfelwein
Bottle Conditioning: Apfelwein + Blueberry
Kegged/Drinking: Partigyle Brown Ale
Conditioning: New House Barley Wine
Conditioning: Ghetto canned kit bitter (Surprisingly getting better w/ age)
Just Finished: Edwort's Apfelwein
Up next: More House Ale ?!?
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