All Grain Yeast:
Wyeast #1056 American Ale Batch Size (Gallons):
5.0 Original Gravity:
1.053 Final Gravity:
78 Boiling Time (Minutes):
6.7 SRM Primary Fermentation (# of Days & Temp):
60 days @ 68 deg F Additional Fermentation:
dry hopped for 10 days before bottling w/ 2oz Centennial Tasting Notes:
Crispy and dry, Big hop scent, citrus / earthy hop flavor - a great session IPA
Grains / Fermentables:
8.0# Marris Otter
1.0# Crystal Malt 20L
Single infusion mash: 60 min @ 151.0 deg F (Bring 11.90 (12qt) water to 163.0 deg F to achieve mash temp - equals 1.25 water / grain ratio)
Sparge: 3.90gal water @ 168.0 deg F
60 minute full boil (added 1tsp Irish Moss @ 10 min)
 - 1.00oz Chinook 46.2 IBU
 - 0.50oz Centennial 8.8 IBU
 - 0.50oz Centennial 7.4 IBU
 - 0.50oz Amarillo 5.0 IBU
 - 0.25oz Cascade 1.6 IBU
 - 0.50oz Centennial 4.2 IBU
 - 0.25oz Cascade 1.1 IBU
 - 0.50oz Centennial 2.2 IBU
 - 0.25oz Cascade 0.6 IBU
 - 0.50oz Amarillo 0.7 IBU
 - 0.25oz Cascade 0.2 IBU
Cooled quickly down to 68 deg F, heavily aerated, yeast was pitched without a starter
Left in primary for 2 months, I imagine 4/5 weeks + 10 days for the dry hop would suffice just fine.
10 days before bottling, dry hop with 2oz Centennial. Note: I left my beer in primary the entire time, including the dry hop. If you wish to rack the beer off the yeast cake for the dry hop, go for it.
Priming solution: 3/4 cup dextrose with 2 cups water brought to a boil, pour into your bottling bucket and rack directly on top of it
Final product was a great tasting IPA that delivers the hops but doesn't knock you on your butt, final ABV was roughly 5% flat, maybe a hair over. It has a great crispy almost refreshing taste to it, great hop smack to your pallet that gets a cleanser from the late additions, big BIG nose to it from the Centennial. This is my typical IPA, one addition up front, everything else goes in the last 15 minutes - It turned out great so I thought I'd share this one. I'll post a picture tonight.
If anyone goes for it, please post back. Cheers!