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Old 11-19-2013, 10:36 PM   #1
JoeSpartaNJ
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Jul 2009
New Jersey
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So I just tapped my all Columbus IPA which I made with pellets and locally grown cone hops. While it is tasty, I think the all columbia hops is a little to grassy and earthy for my tastes. I want to make an all Centennial IPA next. I made an extract version a few years ago, but back then I used 1lb of crystal 40 and while it was hoppy, it was just too sweet. This is the all grain version I came up with. Let me know what you think.


Mash @ 150

12lbs 2-Row
3.5lbs Munich

1oz @ 60
1oz@ 15
1oz @ 10
2oz @ 5
2oz @ 2

2oz Dry Hop (5 days)

Yeast: White Labs WP001 Slurry pitched from Columbus IPA batch

Calculated:
OG: 1.067
FG: 1.010

ABV: 7.2% abv
IBU's: 67

Thanks,

Joe



 
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Old 11-19-2013, 11:42 PM   #2
PSUBrew
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Apr 2013
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The c-40 would have made it very similar to many of the Two-Hearted Clones I've seen floating around. Your recipe should be a good starting place, maybe to see how the hop schedule works for your bitterness and aroma preferences and tweak from there.

I am planning on doing a number of single hop IPAs myself, partly to use up a bunch of hops in the freezer, but also to familiarize myself more with the nuances that certain varieties impart. I will keep the grain bill the same for each recipe so the main variable is the hop.



 
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Old 11-20-2013, 12:33 AM   #3
JoeSpartaNJ
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Jul 2009
New Jersey
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The golden light LME I used could of caused the weirdness in the first IPA I made. I had no idea the age of the extract.

I like single hop beers. I really does teach you the nuances of different hop varieties.

 
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Old 11-20-2013, 12:55 AM   #4
aiptasia
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Jul 2011
Them Scary Woods, FL
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Food for thought, you might want to switch to small batch brewing while you explore SMASH style brewing. Yes, it is a great lesson on what hops can do (and yeast, and malts) but my reasoning for down scaling your experimental beers is that it's a much cheaper drain pour if you don't like the results.
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Old 11-20-2013, 01:08 AM   #5

I think you chose a good hop to do a "solo-hop" beer with, but I'm not sure about your addition times. Your 1 ounce for bittering, in my opinion, is just right. There are too many IPAs that cross the bitter-to-flavor barrier. What I'm not sure about is the massive additions at the end...but no flavor additions in-between. Maybe a 2 ounce addition at 30 minutes, and only an ounce addition at 10, 5, and 2 (though - since I'm not a crazy hop-head - I might omit the 2 minute addition).

Godspeed! Happy Home brewing!

 
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Old 11-20-2013, 02:52 AM   #6
carton132
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Oct 2013
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Looks tasty! Maybe one more ounce in the dry hop? It does look like Two Hearted Ale and I envy your keg setup for this one. I've probably had a hundred bottles of Two Hearted, but a really, really fresh draft pour just explodes with Centennial and is considerably different from the experience you get with a bottle that's been on the shelf a while.

 
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Old 11-20-2013, 12:12 PM   #7
Calichusetts
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Nov 2011
Plymouth, MA
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Just finished off a batch that is similar to this. Everyone loved it. I like the hop schedule, very similar to mine and will definitely showcase the hop. I am now doing something similar with NZ hops. My Motueka pale ale is just finishing fermenting and I will do a nelson next week.

 
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Old 11-20-2013, 12:40 PM   #8

I love Centennial in combination, but the few all Centennial IPAs I've brewed have been disappointing. FWIW my general feeling these days is minimum 2 types of hops makes for a better IPA. Centennial and Simcoe, Columbus and Summit with a touch of Citra, Amarillo + Simcoe + Centennial is my absolute favorite combination.

FWIW and YMMV and WTF etc...

Steve da sleeve

 
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Old 11-20-2013, 03:57 PM   #9
PSUBrew
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Apr 2013
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Quote:
Originally Posted by aiptasia View Post
Food for thought, you might want to switch to small batch brewing while you explore SMASH style brewing. Yes, it is a great lesson on what hops can do (and yeast, and malts) but my reasoning for down scaling your experimental beers is that it's a much cheaper drain pour if you don't like the results.
I agree on the small scale mentality, however it is just a few pounds of grain to scale up to a full 5 gallon batch, with time investment being pretty much equal. I am OK with spending an extra $5 to end up with double the finished beer.

That being said, I am starting with hop varieties that I am pretty sure will turn out well (Simcoe, Amarillo, etc). I would probably do a 2.5gal batch with the Calypso I have based on the reviews I've read.

 
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Old 12-23-2013, 01:29 AM   #10
JoeSpartaNJ
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Jul 2009
New Jersey
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I just tapped this the other night. While it us decent, it's not very "centennial." Doesn't have the same hop flavor I remember from a all centennial batch. Kind of makes me wonder if I got the right hops. Also, it is rather bitter for a calculated ibu of 67.

FWIW, the only change I made to the recipe posted above was all hop additions other than the dry hop were 1 oz.

Any feedback?



 
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