Originally Posted by PantherCity
Why the double decoction? Is it to help with fermentablety because of the large amount of crystal. It seems like this is a malt forward IPA.
I do a mostly centennial (bittered w/ magnum) IPA with 5% C-60 and a single mash rest at 150F and it turns out nice and dry with 130+ calculated IBUs. It is like a smaller Stone Ruination. I love Centennial aroma. I want to try a Bell's Two Hearted but we don't get it in Texas. I think it is an all centennial beer.
What's that centinnial IBA in your sig all about?
The double decoction is to help with flavor and fermentables because of the high crystal and to help to gelantize more of the oatmeal to add both dextrins and fermentable sugar. It comes out a little creamier than most IPA's but the not to much malt forward... actually very balanced. This was based on a two hearted clone.. for two hearted ale use 1 lb of 60 instead of the 40 and use some carapils instead of the oatmeal. Mash at 150 for 60. According to Bell's the Two Hearted Ale is 2-row, crystal for color some type of dextrin malt and all centennial hops and Bell's yeast (I harvest from their Brown or Amber).
They shoot for an OG of 1.060 and an IBU between 55 and 60. Founder's Centennial IPA is very similar but higher OG and Higher IBU.
The Centennial IBA (India Brown Ale) is the same recipe with 6 Ounces of Briess Special Roast Malt and 1 Ounce of Briess Dark Chocolate Malt. That is still carbonating in bottles (1 week old). When I bottled it I was great, cannot wait for it to finish conditioning.
I am totally head over heels in love with Centennial Hops, flavor and aroma. Just received a pound of them from Freshhops....
Also I just like to do decoctions... do them on almost all of my recipes...
It really makes an oatmeal stout creamy and smooth (brewing one of them this weekend).