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Old 11-14-2012, 02:24 AM   #1
Zamial
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Default All-Grain - 3rd place Centennial Vienna SMaSH

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6.5
Original Gravity: 1.060
Final Gravity: 1.015
IBU: all of them
Boiling Time (Minutes): 90 minutes
Color: 6.3
Primary Fermentation (# of Days & Temp): 14-20
Tasting Notes: Goes great with 3 year white cheddar.

Centennial and Vienna SMaSH IPA
(3rd place winner)

15# Vienna
mashed at 148, 152,168

All the centennial hops you can feasibly get in it. Mine has a pound! 8oz pellets and 8oz whole leaf. I mash hoped 2 oz, added in a growing quantity every 8 minutes during the boil and then used a hop back with 2oz in it.

The hop schedule was every 8 min:
1/8 oz for the 1st 4 additions
1/4 oz for the next 2
1/2 oz for the next 2
1 oz for the next 1
sub time total: (72 minutes)
sub hop total: 5oz


Addition times change to every 4min
1 oz for the next 4
2 oz at flame out (At 88 minutes)
2 oz in hop back.

*dry hopped with 3 oz in the serving keg.

HOP TOTAL 1 LBS!


Note: I used the hop pellets and whole leaf about 50/50 except in the hopback I used 100% leaf.

Irish moss @ 15 min

Yeast: US-05

I fermented it 14 days at 10 psi, transferred unfiltered into the serving keg where it has been for about a week.

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Old 11-17-2012, 09:35 PM   #2
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Forgive my ignorance, but what is a hop back?

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Old 11-20-2012, 04:03 AM   #3
Zamial
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Quote:
Originally Posted by RauelDuke View Post
Forgive my ignorance, but what is a hop back?
A hop back is a small container that you fill with leaf hops and then at flameout recirculate through the hop back is started. This will give you more aroma and a bit of flavor.

Empty it would be a grant.

I converted an asparagus steamer from Bed Bath and Beyond. I tried to look for the DIY thread but can not locate it.
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