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TC100 - Tualatin Centennial Celebration 100min IIPA

TC100 - Tualatin Centennial Celebration 100min IIPA

Imperial IPA : Extract : 7 gal

Lupulin Fields

1st Competition Brew, for Columbia Sportswear's Home Brew Comp. 2013 is the Centennial for my home town in Oregon. This Beer was brewed in Tualatin on National Home Brew Day 5/4/13 Currently has 27oz of whole hops in 7 gal

April 18, 2013 at 12:56am

5.0/5.0 1 rating

Ingredients (Extract7 gal)

  • 0.50 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.50 lbs Crystal 15; Crisp

    Crystal 15; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.50 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1.00 lbs 2-Row Brewers Malt (Organic); Briess

    2-Row Brewers Malt (Organic); Briess

    Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 8.00 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 4.00 lbs CBW® Golden Light Liquid (Malt Extract); Briess

    CBW® Golden Light Liquid (Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 0.10 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • 3.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 2.00 oz Magnum - 16.4 AA% whole; boiled 100 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 2.00 oz Citra™ - 14.1 AA% pellets; boiled 70 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 11.00 oz Centennial - 10.1 AA% whole; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.5 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

1.5 teaspoons of Gypsum added to cold water 100 min left in boil - 2oz Citra Pellets 72 min left in boil - 1oz Magnum Hops 68 min left in boil - 1oz Magnum Hops 40 min left in boil - 1oz Amarillo Hops 30 min left in boil - 1oz Amarillo Hops 25 min left in boil - added 12 lbs of Liquid Malt Extract 20 min left in boil - 2oz Centennial Hops 15 min left in boil - 2oz Centennial Hops 15 min left in boil - 1.5 Whirlfloc Tablet 10 min left in boil - 0.5 tsp Wyeast Beer Nutrient Blend 7 min left in boil - 2oz Cascade Hops 5 min left in boil - 1oz Cascade Hops 2 min left in boil - 1oz Cascade Hops 1 min left in boil - 1oz Centennial Hops 0 Flame Out! - 1oz Centennial Hops 2oz of Centennial Hops - Strainer into fermenter Triple packet of Wyeat American Ale 1056 Dry hopped with 3 oz Centennial Whole leaf Hops and 2oz of Simcoe Pellet Hops This was a big long brew day. It started with racking off the dry hops and bottling my 75min Downsy Hatch 3PA, then onto the main event. Centennial Celebration Ale came about on my first triple IPA attempt. The copious use of Centennial hops created a very unique citrus/floral beer with a very refreshing taste. It was light in color and was not bitter despite almost a full pound of hops used. Hard to call it a Triple, and so it was dropped from the name. This brings us to the latest in my Triple Hoption series, and by far the biggest; Tualatin Centennial Celebration 100min 3PA. Grains were steeped @ 170 for 30 mins then sparged with 1 gal boiling water. .75 gal of the grain only wort was added to 12lbs of LME and heated separately. After the yeast has worked through most of the solids in the wort, 3lbs of Corn sugar will be boiled into a syrup and added to reinvigorate and provide easily fermentable sugars to up the ABV% w/o making the beer too "hot" with alcohol burn. Bottled with Cooper Tun Carbonation Drops. 2 drops per 22oz bottle Grain wort only OG: 1.007 Wort at end of boil OG: 1.056 Wort 5 days in w/ corn sugar: 1.078 Secondary Gravity: 1.010 approx 8.908 % abv FG at bottling: 1.010 Brew Date: Saturday May 4th, 2013 Secondary: Thursday June 6th, 2013 Dry Hopped: Saturday June 15th, 2013 Bottled: Wednesday June 26th, 2013 Served on: Thursday July 25th, 2013 5 gallons were racked and bottled, 1.5 gal saved back to continue dry hopping for a longer period of time. Final 1.5 gals bottled on: Sat Aug 10th

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.083 1.075 - 1.090
Terminal Gravity: 1.014 1.010 - 1.020
Color: 11.0 SRM 8 - 15
Alcohol: 9.1% ABV 7.50% - 10.00%
Bitterness: 181.0 IBU 60.00 - 120.00

Discussion

Jennings Lodge Brewing

WINNER! Brewer of the Year 2013!!!

2013-08-11 1:19am

Columbia Sportswear held it's annual Home Brew Competition on July 25th. This was my first beer brewed for a competition. I entered my TC 100min IIPA and took home top honors. IPA's swept the top 3 positions with my Imperial as the hoppiest by far. This beer had more hops that all other 9 entries combined! The gypsum used produced an unwanted cider like tang that I did not like, but on one else seemed to notice. The feedback I got was enthusiastic and much appreciated. This was the first time where those consuming my beer were not my friends. Seeing there honest reactions was very motivating and I can not wait for the next event.

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