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Author Topic: American IPA :: Four Seas IPA  (Read 1872 times)

Offline Hawoh

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American IPA :: Four Seas IPA
« on: January 18, 2011, 07:23:33 AM »
Grain:
5kg - Two Row
454g - Light Crystal
113g - CaraMunich II

Hops:
28g - Chinook @ 60
28g - Columbus @ 10
28g - Centennial @ 5
28g - Citra @ 0
*Undecided Dry Hop - Possibly 14g of each Citra & Centennial

Mash: 90 minutes at 149F
Boil: 60 minutes
Ferment: 20C
Yeast: Wyeast 1056

Offline Kyle

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Re: American IPA :: Four Seas IPA
« Reply #1 on: December 06, 2011, 01:07:36 PM »
The IPA I have on tap now is similar to this recipe. The Caramunich II is really good in it. It was the first time I used it in IPA, but it will be in all of them from now on. How was the centennial as a late addition? I generally use it for bittering.
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On Tap: Fieldberry Cyser, Stout
Planned: IPA
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Offline Hawoh

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Re: American IPA :: Four Seas IPA
« Reply #2 on: December 06, 2011, 09:33:36 PM »
I think this is one of the better descriptions of Centennial - http://www.brew365.com/hops_centennial.php

I think my recipe as a whole worked really well. It's hard to specifically say how Centennial's role stood out. The 28g of Citra at 0 min. brings a lot of citrus to the table, so commenting on the Centennial as a late addition would be difficult, but I think it's fair to say it brought its share of citrus to the table.

On the other side of the equation, I used Centennial very lightly at 60 and 35 min in my Centennial Blonde  recipe, and I think that's a good demonstration of how versatile the hop can be.

Offline Thomas

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Re: American IPA :: Four Seas IPA
« Reply #3 on: December 09, 2011, 03:24:14 PM »
I just kegged my centennial IPA last night and drank a small sample. Frack it was bitter as hell! All centennial hops during the boil and 2oz centennial dry hops for a week. Im hoping it mellows out a little bit after ageing.

Offline Richard

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Re: American IPA :: Four Seas IPA
« Reply #4 on: December 09, 2011, 03:35:24 PM »
If it's just gone into the keg you might be getting a tannin contribution from the dry-hops, which tastes like a mega-harsh edge on the bittering. I find that drops out pretty fast with a good cold crash for a week and pulling a few pints.
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