Recipe Type: All Grain
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6.5
Original Gravity: 1.060
Final Gravity: 1.015
IBU: all of them
Boiling Time (Minutes): 90 minutes
Primary Fermentation (# of Days & Temp): 14-20
Tasting Notes: Goes great with 3 year white cheddar.
Centennial and Vienna SMaSH IPA
(3rd place winner)
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
I fermented it 14 days at 10 psi, transferred unfiltered into the serving keg where it has been for about a week.
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!