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Centennial Pale
American Pale Ale • All Grain • 5.9 gal
OG a bit low Homegrown centennial: 1oz @ 10 and 5 min 2 oz @ 0 min Dry?
December 12, 2016 03:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.9 gal)
- 1 lbs
Caramel Malt 35L;Briess
Caramel Malt 35L;Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 35L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 lbs
Munich TYPE I;Weyermann®
Munich TYPE I;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 7.5 lbs
Pale;Gambrinus Malting
Pale;Gambrinus Malting
Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.
- 2 oz
Centennial -10.0 AA% whole; boiled 70 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial -10.0 AA% whole; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial -10.0 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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.
Style (BJCP)
Category: 18 -Pale American Ale
Subcategory: B -American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 11.0 SRM | 5 -10 | |
| Alcohol: | 4.8% ABV | 4.5% -6.2% | |
| Bitterness: | 104.0 IBU | 30 -50 | |
Discussion
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