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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Tri-centennial DIPA
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Old 06-12-2012, 01:49 AM   #1
hoppymonkey
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Default Tri-centennial DIPA

Straight from the pages of BYO magazine. I'll give this a try next brewday hopefully soon. Looks kind of like a suped up version of Bells two hearted.

OG 1.096
FG 1.021
IBU 106 SRM 11 ABV 10%

18lbs MO pale malt
1 lb Carared
30 AAU Centennial FWH
30 AAU Centennial 5 minutes
30 AAU Dry hop
Good neutral yeast like Notti or WLP001

Mash 148 degrees
Oxygenate the hell of it
Fermentation temp 70 ( yes it really says that)

I've made several 10% ABV beers with plain Ole Notti and no oxygen tank, but they all had a pound or two of simple sugars added to help dry them out. Press your luck if you like ( I will) , but remember this is a lot of ingredients. Happy Brewing


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Old 06-12-2012, 02:05 AM   #2
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Nice, I love me some centennial! At the very least, I'd be pitching two packs of Notty...


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Old 06-12-2012, 02:09 AM   #3
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Let us know how it turns out, I just saw this come in the mail today. I thought it seemed like a bigger version of Two Hearted as well. I wonder though if it will have the same flavor as I don't see any hop additions in the flavor range, just bitterness and aroma. I feel like there is a lot of flavor contributed to Two Hearted from the Centennial hops. But maybe that is just me?
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Old 06-12-2012, 02:27 AM   #4
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I've come to reevaluate what are actually flavor and aroma hops through my brewing experience and I consider anything that gets thrown into the boil to impart more flavor than aroma, especially when you consider the time it takes to cool. I only see dry hops as imparting true aroma without adding much flavor but that is just my experience.
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Old 06-12-2012, 06:44 AM   #5
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Quote:
Originally Posted by bottlebomber View Post
I've come to reevaluate what are actually flavor and aroma hops through my brewing experience and I consider anything that gets thrown into the boil to impart more flavor than aroma, especially when you consider the time it takes to cool. I only see dry hops as imparting true aroma without adding much flavor but that is just my experience.
I'm with bottlebomber. I love how much aroma I get from adding ****-tons of hops in secondary, but I also like adding hops in the last 10 mins and after flameout. What can I say? I love hops!

I hope this beer turns out well. Post some pics of the finished product.

Cheers!
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Old 06-12-2012, 08:38 PM   #6
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I'll take pics from brew day. The recipe actually says 4-5 weeks from brewday to bottle/Keg, but it will be more like 3 months in my system. Luckily I just picked up a temp controller so this will be a good beer to test it on.
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Old 10-06-2012, 02:42 PM   #7
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Thinking about brewing this one next weekend. Any updates on how it came out?
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Old 10-06-2012, 11:15 PM   #8
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Quote:
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Thinking about brewing this one next weekend. Any updates on how it came out?
It came out well. The only issue I had was I had changed out my mash tun and missed my gravity by a full ABV point. ( 9%) I also dry hopped with amarillo instead of centennial. It dried out nicely and made for a nice IIPA. I especially love how dry it is. (1.016)
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Old 10-06-2012, 11:21 PM   #9
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Good to hear. Would you add any other hops to it? Or was it a good blend ?


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