Epix Centennial Pale Ale #2.1 (1 ratings)

All Grain Recipe

Submitted By: BrewMasta (Shared)
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Brewer: David Callard
Batch Size: 11.00 galStyle: American Pale Ale ()
Boil Size: 14.48 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: DJC Brew Tree
Bitterness: 44.6 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 40.0

Ingredients
Amount Name Type #
21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
1.50 oz Centennial [10.0%] - Boil 60 min Hops 3
0.25 oz Centennial [10.0%] - Boil 50 min Hops 4
1.00 oz Centennial [10.0%] - Boil 15 min Hops 5
2.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 7
1.00 oz Centennial [10.0%] - Boil 10 min Hops 8
1.00 oz Centennial [10.0%] - Boil 5 min Hops 9
2.0 pkgs American West Coast Ale Yeast (BRY-97) (Danstar/ Lallemand #American Ales, IPA, Pale Ales) Yeast 10
4.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 11

Taste Notes

I'm very happy with how this Centennial Pale Ale turned out. This was my second stab at this beer, and it is much better than my first run at it. Brew this recipe with confidence. It's right on the border of being an IPA with the level of bitterness, and ABV. It has a medium body with a off white long lasting head. This beer showcases the earthy and fruity notes that Centennial hops are capable of.

Notes

I fermented in my conical fermenters for 2-3 weeks, dry hopped for 5 days, and racked directly to kegs from my conicals. I cold crashed/ aged on the cool garage floor at about 45 degrees for 1-2 weeks. Force carbed for 2 days at 30 PSI, and one day at 20 PSI. When tapped the beer was clear as a bell, and worthy of competition. Enjoy!

Ratings

by BrewMasta

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