Monday, July 13, 2009

Centennial pale ale (brew #37)

Last weekend (July 5) I brewed the Centennial pale ale again. The last one turned out great (the keg has long since been emptied) so K requested another batch for an upcoming gathering she's planning. This time I cut back on the crystal malt from 1 pound to 0.75 pound, to make the color a little lighter and maybe make it taste a little crisper. Also, instead of putting 2 ounces of hops in at the end of the boil, I put 1 ounce in at flame-out and saved the other ounce for dry hopping.

I used Wyeast 1272 again, but didn't have time to make a starter. So I also tossed in a pack of dry US-05 yeast to help it along. Here's the recipe:

Centennial pale ale:
  • OG: 1.053
  • 43 IBU
  • 5 gallons
Grains:
  • 10.01 lbs Maris Otter pale malt
  • 0.76 lbs Crystal malt (80 L)
  • 0.11 lbs Chocolate malt
Hops:
  • 0.50 oz Centennial hop pellets (9.1% aa) @ 60 min
  • 0.50 oz Centennial hop pellets @ 30 min
  • 1.0 oz Centennial hop pellets @ 10 min
  • 1.0 oz Centennial hop pellets @ 1 min
  • 1.0 oz Centennial hop pellets @ dry hop (in fermenter)
Yeast
  • Wyeast 1272 American ale yeast II
  • Safale US-05 dry yeast

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