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Old 03-22-2013, 02:38 AM   #11
Zoidberg
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Jan 2013
Posts: 318
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I am brewing this, well a partial grain 3.5 gallon batch because I have to be different and like to fiddle with numbers.

Does Centennial IPA essentially have no flavor hop additions? Just the 10 and 0 which to my knowledge are aroma hops, or will the 10 minute addition add some hoppy flavor as well. Would splitting the 10 min into a 1/2 20 min and 1/2 10 min be a bad idea?

I am using a scaled down version all hops directly for 10 and 0 and dry hopping and columbus at 60 adjusted for IBU based on BeerSmith 2. I plan on using Safale 05 American Ale yeast and a combo of Pale US, Vienna, and Crystale/Carpils grains in a partial mashed. As well as Extra Light Pilsen DME/Gold DME only because it's whats on hand. Otherwise I'd go with Light DME. I'll post an exact recipe if it comes out good


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Drinking - Green Tea Ale, Zythos Ale, BM' Red Hook ESB Clone, SMaSH GP and Cascade IPA, Jalapeno IPA, Black Eye Rye, Yoopers House Pale, Washington's Small Beer
Aging - Oaked Vanilla Java Porter, The Great Pumpkin Ale, Mosaic IPA
Fermenting - American Barleywine (Don't Open 'Til Doomsday), Clementine Wheat

 
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Old 03-25-2013, 01:04 PM   #12
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
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Think of the 10 minute addition as the flavor addition. I know flavor additions are though of as 15-30 minutes, but this recipe is not lacking in any centennial hop flavor. You can mess around with the hop schedule if you want and I'm sure it would still turn out great.



 
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Old 03-25-2013, 02:35 PM   #13
Zoidberg
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Jan 2013
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Yea for sure. It's been fermenting hard since I pitched the yeast friday at 65F. This is the final recipe I decided to go with, I switched out pale US and Vienna for Golden Promise, looking for a more crisp end flavor. Here is the exact recipe I used, getting 75% efficiency with a stovetop partial mash.

Boil Size: 2.50 gal
Post Boil Volume: 2.13 gal
Batch Size (fermenter): 3.50 gal
Measured OG: 1.061 SG
Estimated Color: 6.4 SRM
Estimated IBU: 60.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes

Ingredients:
------------

Fermentables:

2 lbs Golden Promise (2.0 SRM) Grain 32.0 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.0 %
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8.0 %
1 lbs 8.0 oz Extra Light Pilsen DME (2.0 SRM) Dry Extract 24.0 %

Late Addition Fermentables:

12.0 oz Extra Light DME [Boil for15 min](2.0 SRM Dry Extract 12.0 %
8.0 oz Corn Sugar (Dextrose) [Boil for 0 min](0.0 SRM) Sugar 8.0 %
8.0 oz Gold Light DME [Boil for15 min](8.0 SRM) Dry Extract 8.0 %

Hops:

0.63 oz Columbus (Tomahawk) [15.00 %] - Boil 60. Hop 43.1 IBUs
1.05 oz Centennial [10.00 %] - Boil 10.0 min Hop 17.4 IBUs
1.05 oz Centennial [10.00 %] - Aroma Steep 30.0 Hop 0.0 IBUs
1.40 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 0.0 IBUs

1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -
.75 Whirfloc Tab - Boil 15.0 min

I basically did a partial mash in a 4gallon pot with 1.33 quarts per lbs of grain. I used 1 Gallon for 3lbs of grains, kept it around 150-153 by holding it and oven set to warm after getting the water up to 170F and adding the grains to it. Stirring it every 10 minutes or so and adjusting heat for temperature if it seemed to be losing any. I then did a simple bucket sparge with a friend holding the grain bag of a bucket and I poured 1.5 gallons 170F water through the bag from every angle very slowly. We then mixed this with the mash water and had our boil water after letting the bag sit in the pot to drain the last little bit out.

It smells delicious!
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Drinking - Green Tea Ale, Zythos Ale, BM' Red Hook ESB Clone, SMaSH GP and Cascade IPA, Jalapeno IPA, Black Eye Rye, Yoopers House Pale, Washington's Small Beer
Aging - Oaked Vanilla Java Porter, The Great Pumpkin Ale, Mosaic IPA
Fermenting - American Barleywine (Don't Open 'Til Doomsday), Clementine Wheat

 
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Old 03-27-2013, 03:24 PM   #14
FalconsBrew
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Jan 2013
Posts: 88
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liked this so much, i think i'm gonna brew it again next week!

 
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Old 08-07-2013, 02:08 PM   #15
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


I just brewed this up with WY 1968 London ESB yeast for a party. I had to mash lower to compensate for the yeasts' lower attenuation but it still finished at 1.012, and turned out really good. I'd have to do a side by side comparison to see which one I prefer (WY1968 vs. WY1056). Great beer.



 
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