(4/15/2010)

Gelatin finings are awesome!

(4/10/2010)

Double IPA

1.081-1.015
7.0 SRM 68.6 IBU
8.64 ABV

20.00 lb 2-row
1.67 lb crystal 15L
1.25 lb Munich malt
0.42 lb crystal 40L

75.00 grams Magnum 10% 60 min

24.00 grams Centennial 20 min
24.00 grams Cascade 20 min
24.00 grams Amarillo 20 min

24.00 grams Centennial 10 min
24.00 grams Cascade 10 min
24.00 grams Amarillo 10 min

24.00 grams Centennial flame out
24.00 grams Cascade flame out
24.00 grams Amarillo flame out

24.00 grams Centennial dry hopped
24.00 grams Cascade dry hopped
24.00 grams Amarillo dry hopped

(4/10/2010)

Long neglected blog...we meet again. Since the last update, my centennial plant has be growing slowly but surely. The three sprouts now stand about 4 inches tall with leaves that have drastically increased in size. Considering how the growing season went last year, I have come to realize I shouldn't expect too much of a harvest this year. I my only hope is that the plant becomes well established and is ready to deliver next year.

On a happier note, I have decided to brew a double IPA on Sunday. I still am not quite certain of the specifics, but I do know I will be using the hop bursting technique. I plan to get at least 50% of the total bitterness from the last 20 minutes or later of the boil. I know the base will be American 2-row with maybe a little light crystal. I find that too much caramel flavor isn't the best suited to my tastes. I might also mix in a bit of Munich malt for a biscuit/malty flavor with out the big addition of sweetness and some table sugar to dry the whole thing out. I have the initial recipe worked up in Beer Smith with an OG of 1.079 with 81 IBU. Once I have the whole thing sorted out, I will post the recipe.