Yooper, I just added your post into the recipe file I use for my all Centennial. I may want to try your hop schedule.
BTW - I did not get up to the Sylvania this year. If I do not bicycle to Montana, I think the UP is on the list.
Let me know- we'll be around all summer, aside from one trip to Canada. We have a decent place on a lake if you need some time out of the wilderness, and we can show you around.
I've been doing FWH for alot of my beers, and I like it. I'm not sure I notice a huge difference, but I like the idea of a smoother bitterness. I do most of my IPAs and APAs with the hop schedule I suggested, though- bittering hops early (60 or FWH) and then late additions for the flavor and aroma. It's great with centennial hops.
The beer I'm drinking right now (literally at this moment) is this pale ale:
5 lbs Pale Malt 45.45 %
3 lbs Vienna Malt 27.27 %
2 lbs Munich Malt Grain 18.18 %
8.0 oz Caramel/Crystal Malt - 20L 4.55 %
8.0 oz Caramel/Crystal Malt - 40L (4.55 %
1.00 oz Cascade [7.50 %] (60 min) (First Wort Hop)
0.50 oz Cascade [7.50 %] (30 min)
0.50 oz Cascade [7.50 %] (15 min)
1.00 oz Cascade (homegrown) (10 min)
0.50 oz Cascade (homegrown) (5 min)
0.50 oz Cascade (homegrown) (0 min)
1.00 oz Cascade Dry Hop 7 days
The reason for the .5 ounce at 30 minutes was to get me to 46 IBUs.
The different malts give it more balance. It's a nice APA. If I was going to make it an IPA, I'd use more base malt and lose the Vienna and Munich, and up the IBUs.