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Spotted Tongue Centennial SMASH

Spotted Tongue Centennial SMASH

American Pale Ale : All Grain : 5.5 gal

Homebrewer Stan

Either a backup for a wedding, or just to have on tap.

October 17, 2013 at 02:55pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 12 lbs Premium 2-Row Malt; Great Western

    Premium 2-Row Malt; Great Western

    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • .5 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

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

  • .5 oz Centennial - 10.0 AA% pellets; boiled 30 min

    Centennial

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

  • .5 oz Centennial - 10.0 AA% pellets; boiled 5 min

    Centennial

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

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

SS infusion at 150.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.050 1.045 - 1.060
Terminal Gravity: 1.011 1.010 - 1.015
Color: 4.4 SRM 5 - 14
Alcohol: 5.0% ABV 4.50% - 6.00%
Bitterness: 37.8 IBU 30.00 - 45.00

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