- 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.
(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.