2nd attempt at this IPA using this year's homegrown centennials. I am going to throw just a wee bit of Chinook in at 30 min since I have some left over from my last Pale Ale.
Grist:
10.5 lb Briess 2-row
.5 lb Briess Caramel 40
1.5 lb Weyermann Munich Malt
Hops:
60 min 3/4 oz Centennial
30 min 3/4 oz Centennial,1/4 oz Chinook
5 min 2 oz Centennial
Dry Hop 1 oz Centennial (7-10 dats)
Yeast:
S-05 Split yeast cake from Freckled Holstein ( the other half will ferment an Irish Red with a bit of honey)
Mash in 5 gallons 166 degree water, target 153, 75 minute mash.
Mash Out 3.5 gallons 160 degree water
Controlled fermentation @ 64 degrees 1 week
Ambient (basement temps 66-68 3 weeks)
condition @50 1 week
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