3rd place Centennial Vienna SMaSH

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Zamial

Well-Known Member
Joined
Apr 4, 2010
Messages
3,170
Reaction score
194
Location
WI
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
Boiling Time (Minutes)
90 minutes
IBU
all of them
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.
 
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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