Centennial 2 - Beer Recipe - Brewer's Friend

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Centennial 2

187 calories 17 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.298 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday March 3rd 2022
1.057
1.011
6.0%
62.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Golden Light5 lb DME Golden Light 44.6 4 62.5%
5 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 12.5%
0.50 lb American - Vienna0.5 lb Vienna 35 4 6.3%
1 lb Rahr - Standard 2-Row1 lb Standard 2-Row 36.8 1.8 12.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 6.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 23.26 14.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 17.88 14.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 11.54 14.3%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 5 min 9.28 28.6%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 4 days 28.6%
7 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.69 g | 10.7 qt) 3 12  
Mash volume with grains (equipment estimates 2.69 g | 10.7 qt) 3.24 13  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 2.69 g | 10.8 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 1 4  
Top off amount 4.25 17  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

Cashmere 2

Type – Extract:
Batch size: 5.25 gal
Boil Size: 3 gal
Boil Time: 60 min
Steep Time: 45 min
Fermentation Stage: Two Stages - 2 weeks primary, 2 weeks secondary
Original Gravity: 1.057
Final Gravity: 1.011
ABV: 6.03%
IBU: 61.96


Ingredients: 3 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gal recipe you will need extra because of the fluid loss during the boil process
1lb Caramel 10L Grain
1lb Rahr 2 Row Grain
.5lbs Vienna Grain
.5lbs Carapils Grain
5bs Golden Light DME
7oz Centennial Hops
1 Safale US-05


Procedure:
Start with 3gals tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 5lbs Light DME and return wort to boil
Add 1oz Centennial hops and boil for 60 minutes
Add 1oz Centennial hops and boil for 30 minutes
Add 1oz Centennial hops and boil for 15 minutes
Add 2oz Centennial hops and boil for 5 minutes
Add enough bottled water to bring the specific gravity to 1.057
Cool wort to 70 degrees
Add 1 packsof Safale US-05 yeast

Fermentation:
Primary – 2 weeks
Secondary - drain into keg and pressurize to 5psi with CO2 – 2 weeks
Add 2oz Centennial hops 4 days before end of fermentation and pressurize to 5psi with CO2

Lastly: At end of fermentation, pressurize the keg with CO2 at 20psi for 2-3 days, then relieve pressure and pressurize to 10psi and enjoy!





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  • Last Updated: 2022-07-25 16:55 UTC