The Centennial

Brewer:	Michael Parks		Email:	-
Beer:	The Centennial		Style:	India Pale Ale
Type:	Extract w/grain		Size:	13 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	74 IBU
OG:	1.070		FG:	1.012
Alcohol:	7.5% v/v (5.8% w/w)
Water:	None
Grain:	13 lb. German Munich 3 lb. American crystal 20L
Steep:	Add specialty grains at a temperature of 170 degrees. The temperature will go down and stabilize between 150-155 degrees for the entire mini mash. Continue to steep grains every 10 to 15 minutes. Total steeping time is 60 minutes.
Boil:	90 minutes	SG 1.060	15 gallons
	10 lb. Light malt extract 2 lb. Rice extract
	Add Irish Moss at 20 minutes reamining time to boil.
Hops:	3 oz. Centennial (10.5% AA, 60 min.) 3 oz. Centennial (10.5% AA, 30 min.) 1 oz. Centennial (aroma)
Yeast:	Irish style yeast.
Log:	This is a strong IPA requires at the minimum a full three to as much as four week fermentation, if you have the ability to transfer to a secondary carboy, do so after the fermentation has stoped . When the gravity reaches desired finishing gravity add dry hop (1.5 oz of Centennial) for one full week prior to bottling.

Recipe posted 03/29/07.